Vegan Gluten Free Pita Bread

Watching these pitas balloon on a scorching hot stone is genuinely satisfying — that dramatic puff is what gives you the pocket for stuffing later. The dough itself comes together from white rice flour and tapioca starch, with psyllium husk powder doing the heavy lifting to create that stretchy, cohesive texture usually reserved for wheat dough. A touch of olive oil keeps the crumb soft, while apple cider vinegar gives the yeast a little extra lift during that first rest. Rolling each round between parchment sheets makes shaping easy, even though this dough is much softer and stickier than a traditional wheat version. Wrapping the finished pitas in a towel right out of the oven locks in steam so they stay pliable instead of cracking. It's a solid homemade option for a vegan kitchen, whether you're filling them, dipping them, or tearing into one warm off the stone.

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