Gluten Free Pita Bread
Description: Homemade gluten-free pita bread that is fresh, customizable, and delicious!
Ingredients
- 1 1/2 cups gluten-free all-purpose flour
- 1/4 cup psyllium husk powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 2 teaspoons instant yeast
- 1 cup warm water approximately 110°F / 43°C
- 2 tablespoons olive oil
- Optional: herbs and spices e.g., oregano, garlic powder
Instructions
- Prepare Your Ingredients: Measure and gather all ingredients to ensure a smooth process.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the gluten-free flour, psyllium husk powder, baking powder, salt, sugar, and instant yeast until evenly combined.
- Combine Wet Ingredients: Add warm water and olive oil to the dry mixture. Stir until a soft dough forms. If the dough is too dry, add a splash more water; if too wet, add extra flour.
- Knead the Dough: Knead the dough for about 2-3 minutes until smooth. If sticky, add more gluten-free flour as needed.
- Allow It to Rise: Cover the bowl with a clean kitchen towel and let it rise in a warm place for about 30 minutes.
- Preheat Your Oven: Preheat your oven to 475°F (245°C) and heat a baking stone or cast iron skillet inside.
- Form Your Pitas: After rising, divide the dough into approximately six equal portions. Roll each into a ball and flatten into discs about 1/4 inch thick.
- Bake Your Pitas: Place the discs on a parchment-lined baking sheet or directly on the hot baking stone/skillet. Bake for about 7-8 minutes or until they puff up and turn golden brown.
- Enjoy: Allow to cool slightly before serving with dips like hummus or tzatziki, or enjoy them warm.
Notes
Tips:
- Don’t overwork the dough to ensure tender pitas.
- Use high heat for optimal puffing during baking.
- Experiment with adding herbs or spices for extra flavor.
Serving Suggestions:
- Stuff with grilled chicken and veggies.
- Serve with dips like hummus or guacamole.
- Make breakfast pockets with scrambled eggs.
Storage:
- Store at room temperature in an airtight container for up to three days, refrigerate for up to one week, or freeze for up to three months.