100% GLUTEN FREE Teff Pita Bread
Jan Schluter • October 24, 2025
100% teff gluten free pita bread
100% Teff Gluten-Free Pita Bread Recipe (Makes 6 - 8 Pitas)
INGREDIENTS
- 300 g Risen Flour's teff flour
- 25 g psyllium husk powder
- 7 g instant yeast (1 packet)
- 6 g salt (1 tsp)
- 10 g sugar or honey (2 tsp)
- 20 g olive oil (1 ½ tbsp)
- 350 g warm water (approx. 1 ½ cups, 40–45°C)
METHOD
- Activate the psyllium
- In a bowl, whisk psyllium husk into the warm water. Let it sit 5–10 minutes until it thickens into a gel.
- Mix the dough
- In a large bowl, combine teff flour, yeast, salt, and sugar.
- Add the psyllium gel and olive oil. Mix until a sticky dough forms.
- Rise
- Cover and let rise in a warm spot for 1 hour, or until slightly puffy. (It won’t double like wheat dough, but it should expand.)
- Shape
- Divide dough into 6–8 portions (about 100 g each).
- Roll each into a ball, then flatten gently into a 5–6 mm thick round. Use flour on your hands if sticky.
- Second Rest
- Cover shaped rounds and let rest 20 minutes.
- Bake
- Preheat oven to 230 °C with a pizza stone or heavy tray inside.
- Place pitas on the hot surface and bake 5–6 minutes. They may puff slightly and should form pockets.
- Cool & Serve
- Remove, cover with a towel to keep them soft, and enjoy fresh.
Tips:
- If you want a lighter texture, replace 50 g teff flour with tapioca flour.
- If they don’t puff fully, they still make excellent flatbreads.
