We’re always on the hunt for good gluten free bread. We find that home made bread always taste better then bought bread…
These lovely pita breads went down a treat with our families. You can stuff them with all sorts of goodies; veggies, low fodmap pesto, or simply some good cheese. Alternatively, you can use it in a tasty fattoush, like we did.
Now – these pitas can not be chucked together in a few minutes! They are not difficult to make but it just takes a little bit of time as they need to rise a couple of times. They are well worth it though as they are super tasty, so why not make them on a day when you are pottering about at home, as there will be plenty of time to do bits and bobs whilst the pitas are rising.
Makes 6 pitas
2 x 7g sachets of dried yeast
300ml warm water
1 ½ tsp maple syrup
1 ½ tsp fine sea salt
2 tbsp olive oil
90g brown rice flour
105g buckwheat flour
40g psyllium husk powder
- Add the yeast, maple syrup and olive oil to the warm water and stir well. In a separate bowl, mix all the dry ingredients.
- Combine the two bowls and stir with a spoon, until the mixture comes together as a dough. Then, use your hands to knead the dough for a couple of minutes, until it feels fairly smooth.
- Place the dough in a bowl, cover with cling film and leave somewhere warm for an hour until the dough has increased in size.
- Mould the dough into 6 small balls. On a floured surface, roll out the dough until each pitta is about ½ cm thick.
- Leave the breads on the floured surface and cover with cling film and preheat the oven to 250 ℃. Leave again for an hour to rise.
- Carefully, turn over each bread and place onto a baking sheet.
- Bake the pita breads for about 4 minutes on one side, then turn and bake for a further 2 minutes.
- Place breads on a wire rack to cool and then enjoy.