Bake these gluten free pitta bread pockets from scratch. They are a wonderful alternative for sandwiches.
4 people made this
120g gluten free oat flour
70g potato starch
80ml tapioca flour
2 tablespoons xanthan gum
1 tablespoon active dry yeast
1 teaspoon caster sugar
1 teaspoon salt
240ml warm milk
4 tablespoons olive oil
1 teaspoon apple cider vinegar
Method Prep:15min › Cook:5min › Extra time:1hr › Ready in:1hr20min
Combine oat flour, potato starch, cornflour, tapioca flour, xanthan gum, yeast, sugar and salt in the bowl of a stand mixer; whisk until well mixed, about 1 minute.
Whisk milk, egg, olive oil and vinegar together in a separate bowl until well combined, about 1 minute. Stir milk mixture in gradually to the flour mixture on low speed; mix until a soft dough comes together, about 5 minutes.
Line 2 baking trays with baking parchment. Divide dough into 6 equal pieces; roll each piece on a floured surface to a 15cm circle. Place on the prepared baking trays; cover with cling film and set aside for 1 to 1 1/2 hours.
Preheat the oven to 230 C / Gas 8. Heat a pizza stone in the oven.
Spray pitta breads with water and place them straight on the hot pizza stone.
Bake in the preheated oven until puffed and lightly golden, 5 to 7 minutes.