Buckwheat pita bread is my gluten-free version of Greece's famous pita made using buckwheat flour. It was an interesting experiment and it's suitable if you follow a gluten free diet. Coeliacs rejoice!
Using buckwheat flour
The only other time I had used buckwheat flour was when I made some buckwheat pikelets earlier on this year.
I was itching to do something else and decided to try my hand at recreating the famous souvlaki pita.
Notice how I said recreate NOT reinvent?
Anyway, as I've stated on numerous occasions, it's fun to play around with different ingredients. And I also enjoy the challenge of making something gluten-free with natural, wholesome ingredients.
How did these buckwheat pita bread turn out?
They were tasty however I did find them a lot more dense than the usual souvlaki pita. I had to use a lot more flour than I thought I would during my cooking experiment.
Plus they were quite filling. I can gorge two pita bread (with the works!) quite quickly, but I found one to be enough.
Cooking gluten-free pita bread
Another thing I noticed with these buckwheat pita bread - they were a little thicker than I had hoped. I'm hoping to rectify this on my next attempt.
They puffed up perfectly in the cast iron pan, and I highly recommend that you serve them warm with your desired meat and veggies.
Related: See my Greek Yogurt Flatbread for further inspitation.
What to serve with gluten-free pita bread
I had a few leftovers the next day, so I used them as pizza bases, and they were quite a hit with a friend's daughter who recently found out she's a coeliac.
I think these buckwheat pita bread would also make great pita chips. Serve them up with some avocado tzatziki, and you have a great party snack.
Enjoy your weekend everyone, and I'll see you next week with some more recipes.
📋 Recipe
Buckwheat Pita Bread
Ingredients
- 375 ml water, lukewram
- 8 g dried yeast
- 500 g buckwheat flour
- 1 teaspoon sea salt
- 3 tablespoon olive oil
- 2 tablespoon polenta , for dusting
Instructions
- Combine the water and yeast and allow the mixture to activate (approx. 10-15 mins).
- Combine the buckwheat flour, salt and olive oil and add the yeast mixture. Work slowly to make a dough, cover and allow to rise in a warm spot for 1 hour.
- Divide the dough into six pieces. Take one piece, shape into a flat disc and place beteween two sheets of baking paper. Carefully roll out the dough into a round pita shape approx ¼ inch thick. Pierce the dough with a fork a few times and dust lightly with polenta.
- Heat up your 10″ cast iron pan and brush with olive oil. Cook the pita for a few mins on one side until puffy and repeat on the other side.
- Fill them up with your desired meat and vegetables and serve immediately.
Notes
You can put them in the fridge wrapped in foil and they can be reheated the next day in the oven.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Souvlaki For the Soul
Kate Crocker
Oh wow! A good gluten-free flat bread is hard to find - especially one that bends without cracking. Thanks so much - can't wait to try!
Maureen
I've never made pita bread but I'm dying to try!
Renee
Maureen, how did you keep the bread from falling apart as soon as I put it in the pan and it started heating up when I tried to flip it it just broke everywhere into pieces🤷🏻♀️
Rosa
Healthy and flavorful! I'm a big fan of buckwheat, so that's something i'm interested in trying.
Cheers,
Rosa
What should I eat for breakfas
In Berlin pita is like an obligation, we eat it all the time. Need to try and make it at home.
Helen (grabyourfork)
Whoah these look so super healthy all I can think of is to add some bacon to them. lol. Also psst there's a typo in your ingredients for lukewarm water.
The Hungry Australian
Loving all your gluten-free versions of classic recipes, Peter. Love buckwheat noodles and buckwheat pancakes but have never thought of making buckwheat pitta before. Drooling over your photos as usual.
Josh Deutchman
I love this recipe. A great alternative to ordinary bread, and pretty fun to make.
Odysseia
This is an awesome pita! I love buckwheat-it's full of valuable magnesium. The common pita bread is made from refined white flour which most minerals have been extracted from due to the chemical process the flour goes under and basically it ends up with zero nutritional value....
Victoria
I'm looking to find a buckwheat wrap/pitta type recipe AND a buckwheat pizza, do you think I could top these with tomato puree, cheese and whatever other toppings and just use the one recipe for both?? Really want something I could use as a nice lunch throughout the week and also a healthy pizza for a Friday treat aha x
Peter G
Yes. You could easily do that. Cheers
Nava
I just made this Buckwheat Pita Bread recipe and it turned out really good! My first attempt at pita bread! Thanks so much for posting the recipe!
Angela
Love this receipe. Thank you so much. I can eat bread again.
Silvia
WOW I love the recipe
Peter G
Glad you loved it!
Josée
Made buckweat pitas but cooked them on a stone in oven.
I am very satisfied with the results
Will be a great suprise for my sister who does not eat gluten
Thank yo for this good and easy recipe
Robin
These sound great, I'm going to make them. I use a tortilla press when I make chick pea flatbreads. 😀