Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a bowl, whisk together gluten-free flour, cornstarch, baking powder, and salt until combined.

In another bowl, whisk together melted coconut oil, eggs, milk, and Greek yogurt until smooth.

Gently combine the wet ingredients with dry ingredients, mixing until just combined.

On a floured surface, roll out about 4 tablespoons of dough into balls and then flatten them to ⅜-¼ inch thick.

Transfer the flattened dough to the prepared baking sheet and bake for 10 minutes.

Flip the pita bread over and bake for another 3-5 minutes until golden and puffed.

Remove from the oven and let cool on a wire rack before serving.