It’s finally starting to feel like spring here in Seattle. The farmer’s markets are filled with fresh flours and spring vegetables and it’s amazing. Don’t get me wrong. I love root vegetables, but after a full winter of them, we’re pretty excited that there’s more color all around. This recipe is the perfect to pair with those veggie-filled meals.
It all started when Tim from Alaska recently mentioned that he’d like to see a pita bread recipe, and you know what, Tim? We completely agreed. Pitas are great for party snacks, as a wrap, and to make last night’s leftovers into an instant lunch. It’s even great as a pizza base – we’ll post about that soon.
PS- Tim was also the one who asked about creating a chocolate pudding recipe and that was definitely a hit so we’re a huge fan of his ideas. And yours. Don’t forget to let us know in the comments if you have any recipes you’re just dying to have. We might not be able to convert everything, but we’ll try!
I started by researching both gluten-free and traditional recipes and found this recipe from Cara Reed of Fork & Beans. Cara’s recipe was solid so I just tweaked a couple things to add a bit more flavor and am really excited about how it turned out.
Paul LOVES these pitas, and I’m sure you will too.
Allergen-free Pita Bread
Yield: 8 pita breads
Prep time including rising: 1 hour
Cook time: 7 minutes
(Remember: It’s really important that you weigh the dry ingredients)
- 2½ tsp. dry active yeast
- 2 c. warm water (approx. 100 degrees)
- 2 tablespoons honey
- 2 Tbsp. vegetable oil ( I used olive oil))
- 2 Tbsp. psyllium husk powder (You can use Secrets of the Psyllium from Trader Joe’s)
- 258 grams Pamela’s GF Bread Mix (this must be weighed)
- ½ c. or 87 grams potato starch
- ½ c. or 64 grams arrowroot powder
- 1 tsp. xanthan gum
- ¼ tsp. salt
- Sweet rice flour for handling dough
- Turn on your oven to 200 degrees and set your timer to 2 minutes. After 2 minutes turn oven off and leave door shut. This is your warm, draft-free place for the dough to rise.
- Mix the warm water, yeast and honey together. Allow to sit for 10 minutes undisturbed until frothy. If this does not happen you must start again.
- Add the oil and psyllium to the mix and stir.
- In a large bowl, whisk the dry ingredients together.
- Add the wet mixture into the dry mixture and beat on high speed with balloon whisk attachment for three minutes. The dough will be sticky.
- Cover and leave place in the warm oven for 45 minutes.
- Remove the bowl with the risen dough.
- Preheat your oven to 475 degrees.
- Line a baking sheet with parchment paper.
- Line the counter with parchment paper and dust well with sweet rice flour.
- Divide your dough into 8 equal balls. Keep dusting your hands with the sweet rice flour.
- Take one ball and using your hands; gently create a circle by pushing the dough out from the middle. You don’t want to completely flatten it though. Leave a little pillow of thickness.
- Transfer the pita to the baking sheet and bake on lowest rack for 5 minutes. Turn over the pita and bake another 2 to 3 minutes until barely browned. Repeat with the remainder of dough.
- Allow to cool completely before you slice.
[Note from the Editor: I wanted to add my apologies for getting off the regular posting schedule of Monday mornings at 8 a.m. PT. As you know, this is a side project for us, so unfortunately sometimes things like work and the desperate need to get out into the mountains get prioritized. I’m working on getting back to the usual schedule and appreciate your patience in the meantime! And now if you need some hike recommendations in the Seattle area, you know who to ask 😉 ]