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It’s really challenging to find fine gluten-free pitas in stores and bakeries. For some time, I was afraid to try to make them at home because I thought it’s impossible.
Glad to prove myself It’s pretty easy and with this recipe you can make soft and airy gluten free and vegan pitas with a pocket at home!
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Gluten-free pita pocket bread
Category
Breads
Gluten-Free Recipes
Persons
6
Prep Time
1 hour, 45 minutes
Cook Time
4 minutes
Total Time
1 hour, 49 minutes
Notes
-
You can also knead the dough by hand by applying a little effort.
-
You can cook the pita also in a skillet over medium to high heat, working with one pita at a time.
Ingredients
- 350 grams gluten-free bread flour (1 ¾ cup) + 50 grams for dusting- I used Doves Farm gluten-free white bread flour
- 2 tbsp active dry yeast
- 2 tbsp sugar
- 1 tsp cornstarch
- 180 ml warm water (1 cup less 2 tbsp)
- 3 tbsp vegetable oil
- ½ tsp apple cider vinegar
- 1 tsp salt
Instructions
- In a standing mixer mix flour, yeast, cornstarch and sugar for a minute.
- Add gradually the water end than the vinegar. Let the mixer mix it for 5-6 minutes.
- Add oil and salt and mix for another minute. Place dough in an oiled bowl, cover with a plastic wrap and place it inside a slightly warm oven (120 degrees). Leave it for 2 hours until dough has risen.
- Take out the dough and heat the oven to 475 degrees.
- Lightly dust a clean surface with flour and knead the dough until it’s not sticky. Divide it to 6 pieces and roll into balls. Roll each one into 10 cm wide, cover with a towel and let rise for 20 minutes.
- Working as quickly as possible, open your oven and place as many pitas that will fit on your pan without touching. Let bake until an air pocket balloons and the pita begins to brown 3 to 5 minutes. Repeat with remaining rounds.
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