The most difficult about eating gluten free, I believe, is missing out on a piece of good bread. Yesterday, I REALLY wanted pita bread so I decided to try out my all purpose gluten free flour, which I never intended to use, but hubbie bought it, with good intentions. I was sooo happy this recipe was a big hit. Credits for this recipe go to 'A Virtual Vegan' where the flour is with gluten, but gluten free flour works just as well. My husband said it was 'a bloody beaut' (Australian slang for absolutely delicious). I would love to share this recipe with you so here it goes:
Makes 4 pita breads
- 1,5 cups gluten free all purpose flour
- 1.5 teaspoons of quick or instant yeast
- 0,5 teaspoon salt
- 0,5 tablespoon olive oil
- Around 200 ml. of lukewarm water
- Add all the dry ingredients to a large bowl, making sure to keep the salt on the opposite side to the yeast.
- Add the olive oil and enough of the water to make a firm dough. I used 200 ml. of water. You might not need all of it or you might need a few drops more. Be careful not to add too much water as it will be difficult to 'correct'.
- Stir well with a spatula until the flour is absorbed and you have a shaggy dough.
- If the mixture looks a little dry add a few more drops of water very gradually.
- Scrape your mixture onto a clean and dry surface. If you think you will find kneading like this difficult then grease your surface and your hands with some olive oil. This will make it easier to handle. Try not to use more flour to knead on or add more flour during the process.
- Start kneading. Preferably you will need to knead for 7 - 10 minutes. I was impatient and kneeded for about 4 minutes :o) Your dough will start out a little bit sticky but the more you knead the smoother and less sticky it will become. The dough is firm so quite hard to knead. That is normal. Keep going until it feels smooth and when it is in a ball shape and you squeeze it together on each side, it bounces slowly back to shape when you let go.
- Divide your dough into 4 pieces.
- Roll each piece out into a circle or oval shape about 3 mm thick.
- Place on a lightly floured baking sheet and cover gently with clean, damp dish towels.
- Leave to rest for 30 minutes.
- Preheat your oven to 260 degrees C whilst you are waiting.
- After 30 minutes uncover your pitas and gently flip each one over. You will need to peel them off the tray but this should be pretty easy to do because of the flour underneath.
- Place into the hot oven
- Bake for 5 - 6 minutes. They will have puffed up nicely but not be coloured at all.
- When you remove from the oven they may feel a little hard but cover with a dish towel and leave to cool and they will soften up.
- They are even better when you pop them into the bread toaster for a minute or so