Buckwheat pita bread is my gluten-free version of traditional Greek pita - soft, flexible and sturdy enough for wraps, dips or tearing apart while still warm. Unlike many gluten-free flatbreads, these stay tender rather than dry or crumbly, with an earthy flavour from the buckwheat flour that works beautifully with Greek food.

Table of Contents

Recipe snapshot
Ingredients
How to Make Buckwheat Pita Bread - Quick Overview
Peter's Tips
Serving Suggestions
Storage and Freezing
More pita and flatbreads
📖 Recipe

Recipe snapshot

a stack of buckwheat pita breads on a wooden board with souvlaki sticks and tomatoes in the background.

💬 What it is: A soft gluten-free buckwheat pita bread made without wheat flour or yeast.

❤️ Why you'll love it:

Soft and flexible - they actually bend without cracking
Naturally gluten-free and easy to make
Perfect for wraps, dipping and smaller souvlaki-style sandwiches
Freezer friendly and great for meal prep

👨‍🍳 How to make it: Mix the psyllium gel, combine with the dry ingredients, shape between parchment paper and cook in a hot pan until lightly charred.

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⭐️ Personal note

I first shared this recipe years ago during a phase where I was determined to make gluten-free breads that didn't resemble cardboard. After plenty of testing and tweaking, this version is the one I keep coming back to - soft, flexible and genuinely useful for wraps, dipping and smaller souvlaki-style sandwiches.
If you're not a coeliac - I encourage you to try my other pita breads on the blog - namely my traditional Greek pita bread, my quick flatbread with yogurt or my chickpea flatbread (with real chickpeas in the dough!).

Ingredients

Buckwheat flour: Gives the pita its earthy flavour and naturally gluten-free texture.
Psyllium husk powder: Essential for structure and flexibility. This is what helps the pita bend rather than crack. Use powder, not whole husks.
Buttermilk: Keeps the flatbreads softer and more tender. Greek yogurt or sour cream can also be used.
Olive oil: Adds flavour and helps keep the dough supple when cooking. Don't be shy with it.

How to Make Buckwheat Pita Bread - Quick Overview

For the full recipe and instructions see the recipe card below.

psyllium husk gel mixed in a large ceramic bowl.

Make the psyllium mixture

Whisk the psyllium husk powder with water and set aside for 10 minutes until thick and gel-like. This helps give the dough its structure and flexibility.

buckwheat pita dough mixed in a large ceramic bowl on a wooden surface.

Mix the dough

Combine the buckwheat flour, baking powder and salt, then add the psyllium mixture along with the buttermilk and olive oil. Mix until a soft dough forms.

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two hands holding buckwheat pita bread dough shaped into a ball with olive oil.

Divide the dough

Divide the dough into portions and shape into balls using lightly oiled hands.

rolling out buckwheat pita bread between two sheets of parchment on a wooden surface.

Shape the pita

Flatten each one between sheets of parchment paper into rustic pita shapes.

cooked buckwheat pita bread served on a wooden board with Greek souvlaki and condiments.

Cook until lightly charred

Cook the pita in a hot dry pan for a few minutes on each side until cooked through and lightly golden in spots. Wrap in a clean towel to keep soft and warm.

Peter's Tips

Use psyllium husk powder, not whole husks: This recipe was tested using psyllium husk powder, which gives the dough its structure and flexibility. Whole husks behave differently and may affect the texture.
The dough will feel slightly sticky: That's normal. Resist the urge to add extra flour or the pita can become dry and dense once cooked.
Oil your hands generously: Buckwheat dough is delicate, so lightly oiled hands make shaping much easier.
Be gentle when transferring the pita: The dough is softer and more fragile than traditional wheat dough. If needed, leave the pita slightly thicker for easier handling.
Don't oil the pan: The dough itself should already be well oiled. Cooking in a dry hot pan gives the best texture and light charring.
They soften beautifully once wrapped: As soon as the pita are cooked, wrap them in a clean tea towel to help keep them soft and flexible.

Serving Suggestions

These buckwheat pita breads are perfect served warm with Greek dips like tzatziki, melitzanosalata or taramasalata.
I also love using them for smaller souvlaki-style wraps or alongside hearty soups where their earthy flavour really shines.

Storage and Freezing

Store the buckwheat pita in an airtight container in the fridge for up to 5 days. They will firm up slightly once chilled, but soften beautifully after 15-20 seconds in the microwave or a few minutes in a warm oven.
To freeze, stack the pita between sheets of parchment paper and place in a zip-lock bag or airtight container. Defrost and warm before serving.

filling flatbreads made with buckwheat flour.

More pita and flatbreads

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