This recipe was originally published in 2008.
This delicious recipe is gluten free, dairy free and can be made without eggs. Eat it as a sandwich, or choose an allergy-free hummus (to the right) to make with it!
TIP: You can freeze pita bread (use freezer bags) for up to a month.Yields 12 pitas
- 1 package yeast or quick-rising yeast
- ½ cup warm water
- 1 teaspoon granulated sugar
- 1½ cups brown rice flour
- ½ cup tapioca flour
- 1 cup sorghum flour
- 2 teaspoons xanthan gum
- 1¼ teaspoons salt
- 1 cup lukewarm water
- 1 egg or 1 tablespoon ground flaxseed mixed with 3 tablespoons warm water
1Dissolve yeast in ½ cup warm water. Add sugar and stir until dissolved. Let sit for 10 to 15 minutes until water is frothy.
2Combine flours, xanthan gum and salt in large bowl using a Kitchen Aid or other heavy-duty mixer. Pour in yeast mixture and egg (or egg substitute) and mix on medium speed using paddle attachment.
3Slowly add ½ to 1 cup warm water and mix on medium for 2 minutes. Add enough water so that dough is soft and tacky, not liquid.
4Coat large bowl with vegetable oil and place dough in bowl. Turn dough upside down so all dough is oiled. Allow dough to sit in a warm place for about 2 to 3 hours or until it has increased in size.
5Preheat oven to 500 degrees. Lower oven rack to bottom position and place baking sheet in oven as it preheats.
6Pinch off 10 to 12 small pieces of dough and place pieces on floured surface.
7Roll each piece into a circle, about 5 to 6 inches across and ¼-inch thick, with a rolling pin.
8Place several circles on preheated baking sheet and bake for 4 minutes until bread puffs up. Turn over and bake for additional 2 minutes.
9Remove each pita from baking sheet with a spatula and gently push down each puff. Bake additional dough until all pitas are made. Serve immediately or place in storage bags.