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a stack of buckwheat pita bread on a wooden board

Buckwheat Pita Bread

Buckwheat pita bread – this is a gluten-free version of Greece’s famous pita bread made with buckwheat flour. Coeliacs rejoice!
Course Main Course
Cuisine Greek
Prep Time 15 minutes
Cook Time 20 minutes
Proving Time 1 hour
Total Time 1 hour 35 minutes
Servings 6 pita breads
Calories 358kcal
Author Peter G


  • 375 ml water lukewram
  • 8 g dried yeast
  • 500 g buckwheat flour
  • 1 tsp sea salt
  • 3 tbsp olive oil
  • 2 tbsp polenta for dusting


  • 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.


I used a 10 inch or 25cm cast iron pan to make these pitas. If you’re using a smaller one adjust the size as you roll them out.
You can put them in the fridge wrapped in foil and they can be reheated the next day in the oven.


Serving: 1Pita | Calories: 358kcal | Carbohydrates: 62g | Protein: 11g | Fat: 10g | Saturated Fat: 2g