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Thursday

Pita -- gluten free pockets

Pita is "bread" in Aramaic

Pita bread is a great bread for beginning bakers or for making with kids.

Gluten containing pita takes two hours, this gluten free version, even less, so it's great people on a tight schedule.

After making a batch or two, try it grilled!


3 cups flour (most any all purpose gluten free flour is fine, for mixes I recommend Better Batter for this one) -- alternative flours of choice include equal parts millet + white rice + tapioca

1 teaspoons salt

1 Tablespoon sugar or honey (granulated honey works best)

1 packet instant yeast*

1 1/2 cups water -- not cold

2 tablespoons olive oil, vegetable oil, butter, or shortening -- you get the idea -- must contain fat, no low fat, no fat versions.


*active dry yeast option: activated in a 1/2 cup of warm water with a dash of sweetener, (cover with plastic wrap for best proofing results), before being added to the rest of the ingredients and reduce the overall water in the recipe by 1/2 a cup.


mix the yeast in with the flour, salt, and sugar.

Add the olive oil and 1 1/4 cup water and stir together with a -wooden- spoon or rubber spatula.

All of the ingredients should form a ball.

Some of the flour not sticking? Add more water (or a clear liquor this will add moisture now but not burden the dough while baking as the alcohol will bake off.)

Knead the dough lightly, about four turns.

Then leave to rise in a warm place in a greased bowl covered with plastic wrap.

When it has doubled in size break into 8 pieces and form into balls.

Sprinkle a little bit of flour on top of the dough and use a rolling pin or your hands to stretch and flatten the dough.

You should be able to roll it out to between 1/8 and 1/4 inch thick. Thin is key.

If the dough does not stretch sufficiently you can cover it with the damp towel and let it rest 5 to 10 minutes.

If the dough is too sticky lay plastic wrap or parchment paper over the dough and continue rolling.

Pre-heat the oven to 400 degrees. A clean stone would be great, a cookie sheet will be fine. Either way heat the pan in the oven while the oven is pre-heating.

Open the oven and place as many pitas as you can fit on the hot baking surface. They should be baked through and puffy after 3 minutes.

Yes, they will sink, but that's the pocket in the pita!

Enjoy!

6 comments:

Aubree Cherie said...

I think this is such a great idea!

I wanted to let you know that I added this pita recipe to my favorite recipes from last week! Can't wait to try it!

~Aubree Cherie

Nicole -- Benevolent Baker said...

Thanks for the share!

Gluten Free Sourdough Baker said...

Love the name of your blog! Benevolence is encouraging for the challenges of those of us that are gluten free dairy free.
Thanks for your posts.

Nicole -- Benevolent Baker said...

Thank you! Benevolence is certainly needed in our kitchens and with ourselves!

The InTolerant Chef said...

I've been wnting a recipe like this, I'll try it out this weekend, thanks

Nicole -- Benevolent Baker said...

I look forward to hearing about your successes and challenges!