Buckwheat Pita Bread

Name: Buckwheat Pita Bread
Prep time: 15 min
Cook time: 20 min
Total time: 1 h 35 min
Yield: 6 pita breads
Ingredients: 375 ml water; 8 g dried yeast; 500 g buckwheat flour; 1 teaspoon sea salt; 3 tablespoon olive oil; 2 tablespoon polenta

User Reviews

4.8

18 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Additional Time
1 hr
Total Time
1 hr 35 mins
Servings
6 pita breads
Calories
358 kcal
Course
Main Course
Cuisine
Greek

Buckwheat Pita Bread

Elizabeth Reed

Report

Buckwheat pita bread – this is a gluten-free version of Greece’s famous pita bread made with buckwheat flour. Coeliacs rejoice!

Share:

I Made This!

Be the first!

Print

13 people printed this

Save this

Be the first!

Ingredients

Servings

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

Add to Shopping List

Instructions

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.

Notes

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.