Gluten-Free Pita Bread Recipe - Soft and Perfect for Special Di

Gluten-Free Pita Bread Recipe - Soft and Perfect for Special Diets

Making your own gluten-free pita bread is easy and results in delicious, soft, and flexible pitas. The magic ingredient here is psyllium husk, which gives the pita its pliable texture and allows it to puff up during cooking. Here's how to make it:

Ingredients:

- Psyllium husk

- Lukewarm water

- Olive oil

- Tapioca starch

- Millet flour

- Sugar

- Yeast (instant or active dry)

- Salt

Instructions:

1. Prepare the Psyllium Gel:

   - Mix psyllium husk and water until it forms a gel within about 30-45 seconds.

2. Make the Dough:

   - Add the olive oil, tapioca starch, millet flour, sugar, yeast, and salt to the psyllium gel.

   - Knead everything together into a smooth, supple dough. The dough shouldn't be too sticky.

3. Shape and Roll:

   - Divide the dough into equal portions and shape each into a ball.

   - Roll each dough ball into a round pita bread, about 6 inches (15cm) in diameter and just under ¼ inch (about 5mm) thick.

   - Place parchment paper squares under the rolled-out pitas for easy transfer.

4. Proof:

   - Arrange the pita breads on the counter, cover them with a clean dish towel, and let them proof at room temperature for at least 15 minutes (but no more than 30 minutes).

5. Cooking:

   - Cook the pita bread either on the stovetop or in the oven. Both methods yield excellent results.

   

Stovetop Method:

   - Cook on a hot pan or skillet over medium-high to high heat.

   - Flip the pita bread as it bubbles and browns.

   

Oven Method:

   - Preheat the oven to 475ºF (250ºC) with a baking steel, baking stone, or heavy-duty baking tray inside.

   - Place rolled-out pitas on parchment paper onto the preheated surface.

   - Cook for 7-8 minutes, flipping once.

6. Serve:

   - Pita bread cooked in the oven will be crisp; wrap it in a clean dish towel to soften.

   - Pita bread cooked on the stovetop is soft and pliable and doesn't require wrapping.

Tips for Puffing:

- Roll the pita bread thinly (about 5mm).

- Cook on high heat (stovetop or 475ºF/250ºC in the oven).

- Avoid over-drying the dough.

Storage and Reheating:

- Store in an airtight container for 2-3 days.

- Reheat in the microwave, on the stovetop, or in the oven.

Substitutions:

- Psyllium husk: Cannot be substituted.

- Tapioca starch: Can use cornstarch, potato starch, or arrowroot.

- Millet flour: Can use brown rice flour but puffing may be less effective.

Enjoy your homemade gluten-free pita bread!

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