Description
Soft, pillowy, and chewy. It’s everything you want your pita bread to taste like minus the gluten, eggs, and dairy.
Ingredients
Scale
- Wet Ingredients:
- 2 1/2 tsp. dry active yeast
- 2 c. warm water (approx. 100 degrees)
- 2 tsp. maple syrup or agave
- 2 Tbsp. vegetable oil (or whatever oil you choose)
- 2 Tbsp. psyllium husk powder (I used Secrets of the Pysllium from Trader Joe’s)
- Dry Ingredients:
- 1 c. white rice flour
- 1 c. superfine brown rice flour
- 1/2 c. potato starch
- 1/2 c. arrowroot powder
- 3 tsp. xanthan gum
- 1 tsp. salt
Instructions
- Mix the warm water, yeast and syrup 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 mix into the dry and stir with a wooden spoon until combined. Your dough will be slightly sticky (as you can see in the pictures). It should remove from the bowl however it shouldn’t stick completely to your fingers either.
- Cover and leave on your counter in a warm, draft-free zone for 45 minutes.
- Preheat your oven to 450 degrees. Line a baking sheet with parchment paper.
- Divide your dough into 8 equal balls. Line your counter with parchment paper and lightly flour it (you will need to do this). 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 to the baking sheet and bake for 5 minutes. Turn over the pita and bake another 2 minutes until barely browned. Repeat with the remainder dough.
- Allow to cool completely before you slice.
Notes
Makes 8 pita breads but 16 pita pockets when (and if) sliced in half.
Nutrition
- Serving Size: 8
- Calories: 217
- Sugar: 1g
- Sodium: 302mg
- Fat: 4g
- Saturated Fat: 0g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
