Pita Bread
Make great pita bread that's soft and moist for 3-4 days left unrefrigerated. Stuff meat, falafel, or anything else to make delectable sandwiches.
Average Rating:
4 / 5, 4 votes

Servings: 12 3 oz Pita Bread
Prep Time: 1 Hour 30 Minutes Minutes
Bake/Cook Time: 5-6 Minutes Minutes

Ingredients:

542 g

Steve’s GF Flour Blend

2 oz.

Light Olive Oil

1 TBSP

Sugar

1 Packet (7 g)

Yeast

2 1/2 Cups

Warm Water

1/2 TSP

Baking Powder

Sweet Rice Flour for flouring surface

Directions:

1.     In a small cup, put the yeast, sugar and 1 TBSP of the flour blend. Add 1/4 cup of warm water, then stir till well combined. Set aside for yeast to sponge.

2.     Add the rest of the water, flour and all of the oil to the mixing bowl. Using a stand mixer with the dough hook attachment, mix at medium speed. Once crumbly and just beginning to pull away from the sides ofthe bowl, add the sponged yeast.

3.    Finally add the rest of the water and mix onmedium speed till the dough comes together. The dough should feel silky andsmooth.

4.     Allow the dough to proof for approximately 30-60 minutes in a warm environment with a damp towel over it.

5.    Portion the dough out in 3 oz.balls.

6.    Flatten them into 6” rounds using a floured surface.

7.    Bake on a pizza stone preheated at 500˚ for about 3-5 minutes.

 

Reviews


Reviewed on 8/19/2015 by Mary Alice
I have been looking for a good recipe for pita bread, and was disappointed in this one. Had I read this recipe carefully and not been in a hurry, I would have opted not to use this recipe. The recipe doesn't make sense in terms of adding and amount of liquid. Having others test the recipe to before posting online would help prevent pricey and disappointing results.

Reviewed on 8/19/2015 by Mary Alice
:( I inadvertently gave this recipe a five star rating. I would not even give it a one star rating if I had other choices.

Reviewed on 7/29/2016 by CJ
When I first started making the pita bread, I thought that I might have the same problem as Mary Alice, because the dough wasn’t coming together. The key is that you have to let your KitchenAid mix the dough longer than you think it should. The other key to success is weighing everything out with a kitchen scale. In all of my Gluten-Free baking adventures, a kitchen scale has proven to be absolutely necessary. Once the dough finally came together, it formed a large ball and was very similar to a wheat based dough. This dough is nothing like any of the other Gluten-Free doughs I’ve used in the past. I transferred it from the KitchenAid to a large plastic bowl, covered it with a wet towel, and let it rise in the microwave for about 45 minutes. When it is done rising, you are left with a very spongy dough that is very easy to work with and not sticky at all. The first two pitas that I made didn’t puff up and form a pocket. If yours do the same, don’t get discouraged. I was able to quickly figure out that it had to be related to the way that I formed the dough. What worked best for forming the dough was to compress the dough into a tight ball by hand, then use a rolling pin to flatten them out to six inch rounds. I didn’t have a pizza stone handy, so I baked them on a cookie sheet lined with foil. To keep them from sticking, I had to lightly flour the bottoms of the pitas. In my oven, a little over 5 minutes seem to be the right amount of time required to fully bake the pita bread. To sum it all up, these pitas are simply amazing. I typically bake Gluten-Free goods for my wife and kids, but have never enjoyed the texture or flavor of the final product. These pitas were amazing right out of the oven, and still taste amazing after being refrigerated. If you don’t tell people they are Gluten-Free pitas, I honestly believe that they would never be able to tell the difference.

Reviewed on 1/24/2019 by Jack
Turned out very tasty Pitas. I cooked the first pita as a test and it puffed up very nicely. The rest of them did not. Is it because they sat and the baking powder had faded? They were good, just not puffed. Do you recommend rolling out, if so how thin? Also is that 2 FLUID oz of olive oil or 2 oz by weight. Thank you

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