Buckwheat pita bread is a gluten-free reinterpretation of traditional Greek pita: soft, pliable and sturdy enough for wraps, dips or tearing apart while still warm. Unlike many gluten-free flatbreads that become dry or crumbly, these remain tender with a pleasant earthy note from buckwheat flour that pairs beautifully with Greek flavours.
Recipe snapshot
💬 What it is: A soft, gluten-free buckwheat pita made without wheat or yeast.
❤️ Why you’ll love it:
- Soft and flexible — they bend without cracking
- Naturally gluten-free and straightforward to make
- Ideal for wraps, dipping and small souvlaki-style sandwiches
- Freezer friendly and great for meal prep
👨🍳 How to make it: Whisk psyllium with water to form a gel, combine with dry ingredients, add buttermilk and olive oil, shape between parchment and cook in a hot pan until lightly charred.
⭐️ Personal note
- I developed this recipe over many tests to create a gluten-free pita that stays soft and flexible — good for wraps, dipping and small souvlaki-style sandwiches.
- If you don’t need gluten-free bread, consider trying other pita and flatbread recipes for different textures and flavours.
Ingredients
- Buckwheat flour: Provides an earthy flavour and naturally gluten-free texture.
- Psyllium husk powder: Essential for structure and flexibility. Use powder, not whole husks.
- Buttermilk: Keeps the flatbreads tender; Greek yogurt or sour cream can be substituted.
- Olive oil: Adds flavour and keeps the dough supple during shaping and cooking.
How to Make Buckwheat Pita Bread – Quick Overview
For full quantities and step-by-step instructions see the recipe card below.
Make the psyllium mixture
Whisk psyllium husk powder with water and rest for 10 minutes until thick and gel-like. This provides structure and elasticity.
Mix the dough
Combine buckwheat flour, baking powder and salt. Add the psyllium gel, buttermilk and olive oil, then mix to form a soft, slightly sticky dough.
Divide the dough
Portion the dough and shape into balls using lightly oiled hands to prevent sticking and tearing.
Shape the pita
Flatten each portion between two sheets of parchment into rustic rounds about 15–16 cm wide.
Cook until lightly charred
Cook each pita in a hot dry pan for about 2 minutes per side until lightly charred and cooked through. Wrap in a clean towel to retain warmth and softness.
Peter’s Tips
- Use psyllium husk powder: Powder was used for testing and gives the best structure and flexibility; whole husks behave differently.
- Expect a slightly sticky dough: That’s normal — avoid adding extra flour or the finished pita will become dry and dense.
- Oil your hands generously: Lightly oiled hands make shaping the delicate buckwheat dough much easier.
- Be gentle when transferring: The dough is more fragile than wheat dough; if needed, make the rounds slightly thicker for easier handling.
- Cook in a dry pan: The dough contains enough oil; a dry, well-heated pan produces the best texture and charring.
- Wrap to soften: Immediately wrap cooked pita in a clean towel to keep them soft and flexible.
Serving Suggestions
- Serve warm with Greek dips such as tzatziki, melitzanosalata or taramasalata to complement the buckwheat’s earthy flavour.
- Use them for smaller souvlaki-style wraps or alongside hearty soups where their texture and taste add interest.
Storage and Freezing
- Store in an airtight container in the fridge for up to 5 days. They may firm slightly when cold but soften after 15–20 seconds in the microwave or a few minutes in a warm oven.
- To freeze, layer pita between sheets of parchment and place in an airtight bag or container. Defrost and warm before serving.
More pita and flatbreads
Greek Pita Bread-
Chickpea Flatbread
-
Greek Yogurt Flatbread
-
Lagana – Traditional Greek Flatbread
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📖 Recipe
Buckwheat Pita Bread
Conversions
Ingredients
- 300 ml water
- 13 g psyllium husk powder
- 340 g buckwheat flour
- 8 g baking powder
- 1 teaspoon salt
- 50 ml buttermilk
- 30 ml olive oil
Instructions
Make the dough
- In a large bowl whisk together the water and psyllium husk powder. Set aside for 10 minutes until thick and gel-like.
- In another bowl combine the buckwheat flour, baking powder and salt.
- Add the psyllium mixture to the dry ingredients along with the buttermilk and olive oil. Mix until a soft, slightly sticky dough forms.
Shape the pita
- Divide the dough into 8 equal portions. Using lightly oiled hands, shape each portion into a ball.
- Place each ball between two sheets of parchment and flatten to rounds about 15–16 cm wide.
Cook the pita
- Heat a well-seasoned cast iron or non-stick pan over medium-high heat.
- Carefully peel the pita from the parchment and cook for about 2 minutes on each side until lightly charred and cooked through.
- Wrap the cooked pita in a clean tea towel to keep them soft and warm.
Peter’s Tips →
- Use psyllium husk powder for best structure and flexibility; whole husks behave differently.
- Buttermilk keeps the pita soft; Greek yogurt or sour cream are acceptable substitutions.
- Olive oil keeps the dough supple and helps prevent sticking during cooking.
- Avoid adding extra flour — it will make the pita dry and dense when cooked.
- Handle the dough gently; lightly oiled hands and parchment make shaping easier.
- Do not oil the pan; the dough contains enough oil. If pita feel too thin, shape them slightly thicker and cook a little longer.
Nutrition
Calories: 243 kcal |
Carbohydrates: 43 g |
Protein: 7 g |
Fat: 7 g
Nutrition information is approximate and provided for convenience only.
© Souvlaki For the Soul
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This post was first published in July 2013 and has been updated with additional pictures and a refined recipe.