Gluten-Free Pita Bread

Gluten-Free Pita Bread

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 282.5
  • Total Fat: 9.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 45.5 mg
  • Total Carbs: 47.4 g
  • Dietary Fiber: 7.3 g
  • Protein: 8.2 g

View full nutritional breakdown of Gluten-Free Pita Bread calories by ingredient
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Number of Servings: 8

Ingredients

    3 to 4 1/2 cups all-purpose gluten-free flour, divided
    2 teaspoons xanthan gum (omit if using Better Batter all-purpose gluten-free flour)
    1 teaspoon kosher salt
    4 teaspoons active dry yeast
    3 tablespoons sugar
    3 tablespoons canola (or vegetable) oil, plus more
    2 1/2 cups warm milk, about 100 to 110 degrees Fahrenheit (low-fat is fine, non-fat is not)(nondairy is fine provided it has some fat)

Directions

1. In the bowl of your stand mixer fitted with the paddle attachment, place 3 cups of flour and the xanthan gum, along with the salt, and mix to combine well. Add the yeast and sugar, then the oil, mixing well to combine after each addition.

2. With the mixer on low speed, add the milk in a slow pour. The dough should begin to come together. Continue adding the milk until itís all in there, baby.

3. Now comes the part where it would be super-helpful if I had a picture for you of the dough as it begins to take shape. But I donít. And I feel real bad about that. So Iíll paint you a picture: Add enough additional flour so that the dough is thick and kinda creamy looking Ė not dry, and not really sticky, but tacky (not like itís poorly dressed, but like if you touch it some of it sticks to your finger).

4. Dump the dough into a lightly oiled bowl, turn it over a few times to coat with oil, cover the bowl with plastic wrap and allow it to rise in a warm, humid place for about an hour, or until nearly doubled in size.

5. Once the dough has risen, preheat your oven to 475 degrees F. Turn the dough out onto a heavily floured surface (if you have a silicone mat, this would be a great time to break it out). Divide the dough into 8 to 10 pieces, roll each in the flour on the mat, pick one to work with first, & letís get the initiation over with, shall we?

6. For each ball of dough, begin to flatten it (& squeeze out the air) with the heel of your hand, staying away from the edges, taking care not to make it too thin and sprinkling flour on sticky spots. Using floured fingertips, press the dough toward the edges (without pressing down the edges). Keep the form relatively small, no more than about 6 inches. Rotate the round of dough on the floured surface, and flip it frequently. As the dough begins to resemble a round, continue pressing toward the edges with your fingertips, and press back toward the center of the round with the side of your other hand, rotating and flipping the dough as you go. If this sounds confusing, go back and read this paragraph again, keeping in mind that weíre trying to create a seamless piece of dough with integrated sides. If you have added too much flour at any point, drizzle in some canola (or vegetable) oil. And donít be afraid to oil up a piece of dough and start again. Itís more forgiving than you think. If you see any concerning spots, try to seal them up with either flour or oil, depending upon what the issues seems to be.

7. Place only as many pita-to-be rounds on your pizza crisper as can fit without touching. Stepping lively, place the crisper in the preheated oven and shut the door right quick. Bake for between 5 and 8 minutes, taking care not to allow the pita to burn (it will be crunchy and very hard to work with). Watch in amazement.

Serving Size: Makes 8-10 depending on size

Number of Servings: 8

Recipe submitted by SparkPeople user WESTERWURL.

TAGS:  Side Items |

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Member Ratings For This Recipe


  • O.K.
    This didn't work as pita bread at all. I ended up using near 7 cups of flour and it still couldn't be made into pitas. I did though shape into a loaf and bake at 450 for 20 minutes and it is a delicious loaf of bread. Crusty on the outside and tender and soft on the inside, - 2/21/20

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