Buckwheat Pita Bread

Soft and flexible gluten-free buckwheat pita bread made with psyllium husk, olive oil and buttermilk. Perfect for wraps, dipping and serving alongside soups or Greek dishes.

Course Main Course

Cuisine Greek

Prep Time 20

Cook Time 30

Total Time 50

Servings pita breads

Calories 243kcal

Author Peter G

Ingredients

300 ml water
13 g psyllium husk powder (Note 1)
340 g buckwheat flour
8 g baking powder
1 teaspoon salt
50 ml buttermilk (Note 2)
30 ml olive oil (Note 3)

Metric - US Customary

Instructions

Make the dough

In a large bowl whisk together the water and psyllium husk powder. Set aside for 10 minutes until thick and gel-like.
In another bowl combine the buckwheat flour, baking powder and salt.
Add the psyllium mixture to the dry ingredients along with the buttermilk and olive oil. Mix until a soft dough forms. The dough will be slightly sticky. (Note 4)

Shape the pita

Divide the dough into 8 equal portions. Using lightly oiled hands shape each portion into a ball.
Place each dough ball between two sheets of parchment paper and flatten into rustic pita shapes approximately 15-16cm wide. (Note 5)

Cook the pita

Heat a well-seasoned cast iron or non-stick pan over medium-high heat.
Carefully peel the pita from the parchment paper and cook for 2 minutes on each side until lightly charred and cooked through. (Note 6)
Wrap the cooked pita in a clean tea towel to help keep them soft and warm.

Notes

This recipe was tested using psyllium husk powder, not whole psyllium husks. The powder is essential for structure and flexibility in gluten-free baking.
Buttermilk helps keep the pita soft and tender. Greek yogurt or sour cream can also be used.
Don’t be shy with the olive oil - it helps keep the dough supple and prevents sticking during cooking.
Resist the urge to add extra flour. It may seem tempting, but too much flour can make the pita dry and dense once cooked.
The dough is naturally delicate, so lightly oiled hands and parchment paper make shaping much easier.
Do not oil the pan. The dough itself should already be well oiled before cooking. If the pita feel too thin or fragile, shape them slightly thicker and cook a little longer.

Nutrition