These tasty 3-ingredient gluten-free vegan pocketless pita breads are ready in just 5 minutes, contain just 99 calories per serving, and are made entirely from simple, cheap ingredients. They are perfect for making gyros or to be used as a thick wrap.
These delicious 3-ingredient gyro pita breads are gluten-free, dairy-free, egg-free and yeast-free. You don’t have to wait for them to rise, don’t have to knead them, they are so quick and easy to make.
Today we are making pocketless bread, which is greek pita bread without the air pockets.
Plus, I know exactly what goes into these delicious gyros since they’re homemade. To top it off, the preparation is easy and the smell of the pita gyros baking in the oven is simply heavenly.
My kids love these gyros pita because they’re so delicious too, and they’re never dry like store-bought gluten-free pita breads. It will also save you the additional cost of buying gluten-free bread which can be very pricey.
I love that the ingredients are easy to find, and that I don’t have to compromise on taste. This easy recipe can be whipped up in a flash when I’m running out of time, unlike cooking pasta or rice.
Best of all, there’s no need to worry about gluten. Whether you have Celiac disease like me, or are just trying to cut back on the amount of gluten in your diet, this is the perfect recipe to make.
If I’m not making these gluten-free pita breads, I use a similar recipe to make some gluten-free burger buns, gluten-free naan bread, gluten-free dough balls, or a gluten-free pizza base.
I love to serve these gyro pita breads with my Vegan Jackfruit Shredded Chicken, or my Crispy Roasted Soya Chunks. I also love to make vegan gyros out of it and top if with my homemade tzatziki sauce.
In addition to all these benefits, the best part is that you don’t need any special equipment to make these pita breads. I will show you how to make these in a pan, air fryer or oven. So you’ve got your choice of equipment.
If you follow a calorie-counted diet, then these are perfect for you as these gyro pita breads only have 99 calories per serving.
Video Demonstration
If you’d like to see how easy it is to throw all this together, check out my video where I walk you through the recipe step by step. Click here to subscribe to my Youtube channel.
Why You’ll Love This Recipe
- This recipe and all recipes on my website are suitable for the special diets, vegan, plant based, gluten free, dairy free, egg free, free from refined sugar, and vegetarian.
- This recipe contains 99 calories per serving.
- One serving of this recipe contains 12% of your recommended daily intake of calcium.
- This recipe takes a total of 6 minutes from start to finish.
- I have simplified this recipe by only using 3 ingredients and using everyday ingredients such as flour and plant yogurt.
Ingredients
Ingredient Substitutions
- Gluten-free flour: Although I used gluten-free self-raising flour, this recipe should work with plain gluten-free flour or regular all-purpose flour or regular plain or self-raising flour. When you use self-raising flour, it normally contains baking powder so you don’t have to add in more if you don’t want to.
- Plant Yogurt: Although I used soya yogurt for this recipe, it will work with any type of yogurt. I would suggest using a plain-tasting yogurt or coconut flavor and avoid any fruit flavors unless you want your bread to taste like a dessert.
- Baking Powder: The recipe will still work without this, but this just helps to make it a bit lighter.
- Sea Salt: You can use any type of salt or none if you choose. The recipe will work without it.
The Structure Of A Plant Based Plate
Each of the recipes I create fits into my Plant Plate System. This system incorporates 5 food groups into every meal.
The 5 food groups are 1) Plant Protein, 2), Leaves, Fruit, And Veg, 3) Aesthetic Additions, 4) Nutrient Packed Carbohydrates, and 5) Taste
This recipe is a nutrient-packed carb side dish, and is not a complete meal.
The diagram below helps you see the 5 different components of a Plant-Based Plate.
Click here to discover more about my Plant Plate System and some of the benefits of eating this way.
Recommended Equipment
Here are the main kitchen equipment tools I have used to create this recipe.
Non-Stick Pan
I highly suggest you use a non-stick pan for the vegetable and sauce part of this recipe. In a non-stick pan, this recipe cooks like a dream, with minimal stirring needed.
You can get the large pan that I use by clicking here. Please note, I bought the largest size.
You can get the 10-piece cookware set that I have by clicking here. Please note, this set contains a smaller version of the large deep pan that I bought separately.
Air Fryer
My air fryer has been one of the best kitchen gadgets I ever invested in. And I’m absolutely obsessed with it. With 2 fussy kids who don’t eat the same food as me or each other, my air fryer gets used every single day to make them fast, nutrient-packed food that they will eat.
I love cooking with an air fryer because food cooks much more quickly, is more crispy and tastier, and saves a fortune when it comes to my fuel bill.
Air Fryer Silicone Baking Dish
I often use this silicone baking dish when I’m baking with wet ingredients. It is 8 inches or 20 cm and square. It fits my Cosori Air Fryer. Make sure you measure the inside of your Air Fryer before purchasing an Air Fryer baking dish.
This is the silicone air fryer baking dish that I use every day.
How To Make This Recipe
- Mix all the ingredients together to make a dough ball then divide it into smaller balls.
- Roll out the dough balls into pita bread shapes.
- Cook the bread in a pan, or bake in an air fryer or oven.
Ways To Use This Recipe
Here are some different ways I love to use this recipe:
- Make a quick vegan tzatziki or hummus and dip your pita bread into it.
- I add my 5-minute vegan chili to make a sloppy joe sandwich.
- Enjoy an easy vegan homemade greek gyros by adding pulled jackfruit, cucumber, vegan tzatziki and tomato.
- Make a fast pita bread pizza topped with no-cook marinara sauce, vegan cheese and roasted peppers.
Vegan Vegetable Side Dishes
Here are some vegetable side dishes that go very nicely with this recipe which are all under 100 calories per serving.
- Vegan Zucchini Fritters
- Spicy Vegan Cauliflower Buffalo Wings
- Nacho Cheese Baked Kale Chips
- Easy Baked Mushroom Bacon
For more options, see all of my best gluten-free vegan vegetable side dishes.
Vegan Meat Side Dishes
Here are some vegan meat side dishes that go very nicely with this recipe, and are great substitutes for regular meat. These are all under 150 calories per serving.
- 10 Minute Plant Based Black Bean Burger
- Smoky Tempeh Bacon
- Spicy Vegan Cauliflower Buffalo Wings
- Vegan Jackfruit Shredded Chicken
- Easy Baked Mushroom Bacon
- Crispy Roasted Soya Chunks (Vegan Alternative To Chicken)
For more options, see all of my best gluten-free vegan meat recipes.
Vegan Dips
Here are some vegan dips or vegan sauces that go very nicely with this recipe, and are very quick to make. These are all under 50 calories per serving.
- No Cook Marinara Sauce (this makes a great salsa or tomato sauce dip)
- Vegan Ranch Dip Recipe
- Creamy Edamame Guacamole
- Creamy Hummus Recipe Without Garlic
- Creamy Vegan Poppy Seed Dressing
For more options, see all of my best gluten-free vegan dips recipes.
How To Serve
The pita breads taste better if consumed on the same day they are prepared, but they can still be eaten on the second day if you store them properly. However, their taste may not be as good as fresh ones.
Serving Sizes
Each serving of this pita bread contains only 99 calories, so if you are not on a strict calorie-counted diet, all you have to do is double or triple this recipe to make more batches of it.
Frequently Asked Questions
Even though naan usually has the same ingredients as pita bread, it also contains a few extra ingredients like ghee. This means naan has more calories, carbs and fat than pita bread.
You can use pita bread like a scoop for dips and sauces. It can be served warm or cold, and can be cut into shapes and triangles for quick and easy appetizers. For example, pita triangles can be stuffed with a variety of ingredient combinations, and make a great seasoning carrier. You can also try making different flavors of herbed pita bread by adding spices to the batter. The possibilities are endless!
How To Store Leftovers
These homemade gyros keep for up to 4 days in the fridge in an airtight container. It also freezes well for up to 3 months. Defrost it before using it. Reheat it by warming it up gently in the air fryer or oven.
More Tasty Bread Recipes
This recipe is part of my gluten-free vegan bread series.
If you’re looking for some more easy gluten-free bread recipes, check out some of my other recipes:
- 3 Ingredient Gluten Free Burger Bun Recipe (Vegan)
- Quick 3 Ingredient Gluten Free Dough Balls Recipe
- 3 Ingredient Gluten Free Naan Bread Recipe (Vegan)
- 3 Ingredient Pizza Dough (Gluten Free, Vegan)
- Gluten Free Vegan Flatbread Recipe
You can see all of my carbohydrate side dishes here.
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Recipe
Gyro Pita Bread Recipe
Equipment
- Air Fryer
- Oven
- Pan
Ingredients
- 100g Gluten-free flour (I used gluten-free self raising flour)
- 90g Vegan yogurt (I used soya yogurt)
- 1 Teaspoon Baking powder
- ½ Teaspoon Salt (Optional)
Instructions
- Mix together the flour, baking powder, and salt (if using) in a large mixing bowl. Stir the dry ingredients using a wooden spoon.
- Add the yogurt and mix until the dough comes together in a ball. If it doesn’t come together, add a little bit (1 tablespoon) more flour and mix. Repeat until it comes together. If you’ve used too much flour, add a little bit more yogurt and keep repeating and stirring until the dough comes together.
- Divide the dough into 4 small pieces and roll each piece of dough into a ball.
- The dough can get a little sticky so we are going to use a trick to roll out the dough without it sticking to the rolling pin. Add each ball of dough to a large piece of greased parchment paper. Add another piece of greased plastic wrap or greased parchment paper on top of the dough.
- Use a rolling pin to roll the dough into a pita bread shape. Carefully remove the wrap or paper from the top of the dough by peeling it back slowly.
- Alternatively, you can use greased disposable gloves to shape the dough.
Air Fryer
- Add the shaped dough with the attached parchment paper directly into your air fryer so that the dough is sitting on top of the parchment paper inside the air fryer basket. If you don’t add it to parchment paper it will fall down the holes in the basket. Make sure none of the pita breads are touching each other. You might have to bake them in batches depending on how big your air fryer is.
- To add extra crispiness and golden color, spray the pita breads with oil spray (optional).
- Bake at 180C/ 360F for 3-6 minutes or until the pita breads have a nice crispness and a slight golden color.
Oven
- Preheat the oven to 180C/ 360F.
- Add the shaped dough with the attached parchment paper directly onto your baking tray so that the dough is sitting on top of the parchment paper. For best results, make sure none of the pita breads are touching each other.
- To add extra crispiness and golden color, spray the pita breads with oil spray (optional).
- Bake for 6-10 minutes or until the pita breads are hard to the touch on the outside and have a slight golden color.
Pan
- Spray a large non-stick frying pan, large skillet, grill pan, or griddle pan with vegetable oil or skip the oil if you prefer. Add to a medium-high heat.
- Remove the pan from the heat for safety reasons while you get the pita bread into the pan.
- Make sure you are able to easily hold the pita bread in your hand without it folding over and sticking to itself. If it crumples up you can always re-roll it. I do this by sliding the pita bread straight off the surface and onto my hand to keep it flat.
- Carefully and quickly turn the pita bread dough upside down into the hot pan so the parchment paper is now on top of the pita bread.
- Carefully peel off the parchment paper which is now on top of the pita bread.
- Cook for 1-2 minutes on each side until golden or until you are able to easily flip the pita bread without it sticking to the pan because it has hardened. Cook for 1-2 minutes on the other side.
- If you want chargrilled marks make sure your heat is high, and use a ridged griddle pan for nice lines on the pita bread.
To Serve
- Add the pita breads to a cooling rack. These warm pita breads are lovely spread with a little vegan butter and fresh parsley, or some extra virgin olive oil, and fresh dill. They are also perfect spread with tzatziki and other fillings.
Notes
Now it’s your turn to make magic with food.
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