Paul Hollywood’s Gluten-free Pitta Bread

Ingredients

• 30 gpsyllium powder
• 600 mlwater
• 750 gDoves Farm gluten-free strong bread flour blend
• 3 tbspnigella seeds
• 15 gsugar
• 1 tbspsalt
• 21 ginstant yeast
• 3 largeeggs
• 1 tbspwhite wine vinegar
• 90 mlolive oil

Instructions

1. 1

   Thicken the psyllium

   Stir the psyllium powder into 300 ml of the water and leave it aside until the mixture thickens.

2. 2

   Mix the dough

   Put the flour and nigella seeds in a mixing bowl. Place the sugar and salt on one side and the yeast on the other. Add the eggs, vinegar, olive oil and thickened psyllium mixture to the centre, then combine to make a soft dough. Gradually mix in the remaining 300 ml water; you may not need all of it, but the dough should remain soft and slightly sticky.

3. 3

   Knead and prove

   Turn the dough onto a floured surface and knead until smooth. Return it to the bowl, cover and leave for 1½ hours, until doubled in size.

4. 4

   Heat the oven

   Heat the oven to 220°C/200°C fan and put three heavy-duty baking trays inside to heat.

5. 5

   Shape the pittas

   Dust the work surface with flour. Divide the dough into 12 equal pieces and shape each into a ball. Roll or press each ball into an oval about 4 mm thick.

6. 6

   Bake the breads

   Take the hot trays out of the oven and dust them with a little flour. Put four pittas on each tray and bake for 10–12 minutes, until puffed up, cooked through and lightly coloured. Take them out and wrap them in a clean tea towel to help keep them soft.

7. 7

   Serve straight away

   Serve the pittas immediately.

What are gluten-free pittas?

Pitta is a round or oval flatbread associated with Middle Eastern and Mediterranean cooking, often served with dips or split and filled. This version adapts the familiar idea for a gluten-free dough.

Psyllium helps bind the dough and gives it flexibility, while nigella seeds add a gently oniony, savoury note. The hot trays encourage the pittas to puff as they bake.

Nutrition and macros by portion

The nutrition label shows one serving as written: 310 calories, 6g protein, 49g carbs, 8g fat.

The flour blend supplies most of the carbohydrates, while olive oil contributes most of the fat and the eggs add some protein. Serve a pitta with a protein-rich filling and vegetables for a more balanced plate.

The role of psyllium

Psyllium: mixing it with half the water first lets it thicken before it goes into the dough. This gives the gluten-free flour mixture a gel-like binder.

Getting the dough consistency right

Water: add the second 300 ml gradually rather than tipping it in all at once. The recipe allows you to stop short if the dough is already soft and slightly sticky.

Flour: dust the work surface for kneading and shaping, but use only enough to prevent sticking. Too much extra flour can make the dough harder to handle and the breads drier.

Shaping evenly

Portions: divide the dough into 12 equal pieces so the pittas are similar in size and bake at roughly the same rate.

Thickness: roll or press each piece to about 4 mm, keeping the ovals broadly even. Very uneven pieces may puff and cook at different speeds.

Why the trays need to be hot

Hot trays: warming three heavy-duty trays in the oven gives the dough an immediate burst of heat when it goes in. Dust the trays lightly with flour before arranging the pittas.

Batch size: the method places four breads on each tray. Leave them room on the trays rather than crowding them together.

Checking when they are ready

Appearance: look for pittas that have puffed up, are cooked through and have taken on a little colour after 10–12 minutes.

Softness: wrap the baked breads in a clean tea towel as soon as they come out of the oven. This helps prevent them from drying while you finish the batch.

How to serve them

Dips: serve warm with hummus or taramasalata, as suggested for this recipe.

Fillings: use the pittas to wrap falafel or kebab, or serve them alongside a meal for scooping up sauces and dips.

Recipe notes & tips

• Measure out the 300 ml water for the psyllium separately from the remaining 300 ml.
• Add the second portion of water gradually, stopping when the dough is soft and slightly sticky.
• Keep the three baking trays in the oven while it heats so they are hot when the pittas go on.
• Aim for evenly sized dough portions and a consistent thickness of about 4 mm.
• Wrap each batch in a clean tea towel after baking to help keep the breads soft.

Variations

• Extra nigella: add a little more nigella seed for a stronger oniony flavour.
• Seed mix: replace some of the nigella seeds with sesame seeds for a different savoury topping.
• Herb flavour: mix dried herbs into the flour and nigella seed mixture.
• Dip platter: serve with hummus and taramasalata for a simple sharing spread.
• Filled pittas: use the breads to wrap falafel, kebab and your preferred fillings.

Common mistakes to avoid

• Adding all the water at once: mix in the second 300 ml gradually so the dough does not become wetter than needed.
• Skipping the psyllium rest: let it thicken in the water before adding it to the dough.
• Using cold trays: preheat all three heavy-duty trays in the oven as directed.
• Making uneven pittas: divide the dough into 12 equal pieces and roll them to a consistent 4 mm thickness.
• Overbaking: check from 10 minutes and take the breads out once puffed, cooked through and lightly coloured.

How to store

Wrap cooled pittas and keep them in an airtight container for up to 2 days. Reheat briefly in a warm oven until soft; you can also freeze them, well wrapped, and thaw before reheating.

Frequently asked questions