Step 1

If you plan on cooking the pita bread in the oven: Place a baking steel, baking stone or heavy-duty baking tray on the middle or lower middle oven rack and pre-heat the oven to 475ºF (250ºC).Tip 1: A thoroughly pre-heated oven and a very high oven temperature are crucial if you want your pita bread to puff up.Tip 2: I usually cook pita breads on the lower middle oven rack, as that makes it easier to transfer them into and out of the oven.

Step 2

You can make the dough by hand or using a stand mixer fitted with the dough hook attachment.

Step 3

Make the psyllium gel: In a bowl, mix together the psyllium husk and lukewarm water. After about 30-45 seconds, a gel will form.

Step 4

In a separate large bowl (or the bowl of a stand mixer, if using), whisk together the millet flour, tapioca starch, sugar, instant yeast and salt.Tip: If using active dry yeast instead, you need to activate it first. Mix it together with 60g (¼ cup) of the water and half of the sugar listed in the recipe (use the remaining water to make the psyllium gel). Set aside for 5-10 minutes, or until the mixture starts frothing. Then, add it to the dry ingredients along with the psyllium gel and olive oil.

Step 5

Add the olive oil to the psyllium gel and mix well to combine, then add them to the dry ingredients.

Step 6

Knead everything together into a smooth, supple dough that comes away from the sides of the bowl (it shouldn't be too sticky to the touch). Scrape the sides and bottom of the bowl as necessary, to avoid any patches of dry flour.

Step 7

Turn out the dough onto a lightly floured surface and divide it into 6 equal portions. You can use a scale to make sure that they’re all of equal weight (each portion should weigh about 82g) or you can just eyeball it.

Step 8

Shape the pieces of dough into balls and cover them with a clean dish towel, to prevent them from drying out.

Step 9

On a lightly floured surface, roll out each dough ball into a round pita bread about 6 inches (15cm) in diameter and just under ¼ inch (about 5mm) thick.Tip: If you intend to cook the pita bread in the oven, I recommend rolling them out on squares of parchment/baking paper, that will make it easier to transfer them into the oven.

Step 10

Arrange the rolled-out pita breads on the counter, cover them with a clean dish towel and allow them to proof for about 15 minutes at room temperature.

Step 11

Pre-heat a large pan or skillet over medium-high to high heat. The pan is ready when a droplet of water jumps and sizzles on its surface.Tip: You might need to adjust the heat as you’re cooking the pita breads, based on how well they’re puffing up and how quickly they’re browning.

Step 12

Place the pita bread on the hot pan or skillet and cook it for about 30 seconds, until it starts bubbling up in places and you can see dark brown spots underneath.

Step 13

Flip it over and cook for a further 30 seconds until it’s golden brown underneath.

Step 14

Flip it again and your pita bread should now fully puff up.

Step 15

Cook it for about 45-60 seconds longer on both sides until it’s deep golden brown and maybe even a bit charred in spots.

Step 16

Once cooked, transfer the pita bread to a plate or platter lined with paper towels or a dish towel to absorb any condensation that forms underneath. (Pita bread cooked on the stovetop is very soft and pliable, and you don’t have to wrap it in a dish towel to soften it.)

Step 17

Repeat this process with all the other pita breads. Keep an eye on how they’re cooking and adjust the heat as needed. If your pita breads are cooking/browning too quickly, reduce the heat slightly. If they're not puffing up and are taking too long to brown, increase the heat.

Step 18

Place 2-3 pita breads onto the pre-heated baking steel, baking stone or heavy-duty baking tray and bake at 475ºF (250ºC) for about 7-8 minutes, until puffed up and golden brown. They should fully puff up after about 2-3 minutes in the oven.You can flip the pita breads after about 5-6 minutes, so that you’ll get even browning on both sides.

Step 19

Once cooked, wrap the pita breads in a clean dish towel immediately out of the oven – this will trap the steam generated from the hot pita bread and make it much softer and more pliable. (Pita bread cooked in the oven has a crisper texture than that cooked on the stovetop, because the oven dries it out to a greater extent.)

Step 20

These gluten free pita breads are at their very best freshly cooked and still hot or warm, but they’ll still be lovely and soft even a few hours later, after they’ve cooled completely.

Step 21

They also keep well in a closed air-tight container for 2-3 days. To return them to their original soft, pillowy texture on days 2 and 3, it’s best to reheat them – see below.

Step 22

Reheat in the microwave for 30-45 seconds.

Step 23

Reheat on the stovetop. Heat a large frying pan or skillet over medium heat and lightly spray the pita bread with some water. Then, cook it in the hot pan with the lid on, for about 45 seconds to a minute on each side.

Step 24

Reheat in the oven. This is a good option if you need to reheat several pita breads at once. I recommend sprinkling (or spraying) a bit of water over them before you place them into the hot oven so they don’t dry out. Then, reheat them in the oven at 350ºF/180ºC for about 3-5 minutes.