Pita bread is a flat, round bread that you can find under different names all over the Middle East and even in Greece. It is very good both as an accompaniment to dishes and to be filled (a sort of pocket is formed in the middle) for a healthy and delicious sandwich. This version is gluten free.
Ingredients for 6 loaves:
- 125g of gluten-free wholemeal oatmeal
- 75g of potato starch
- 40g of corn starch
- 40g of tapioca starch
- 2 tablespoons of psyllium powder
- 1 tablespoon of ground chia seeds
- 1 tablespoon of instant yeast
- 1 tablespoon of sugar
- 1 teaspoon of salt
- 250ml of warm milk
- 1 large egg at room temperature
- 3 tablespoons of oil
- 1 teaspoon of apple cider vinegar
- A little bit of rice flour for the work surface
Preparation:
- Combine the oatmeal, starches, psyllium, chia seeds, baking powder, sugar and salt in the mixer and mix it up.
- In a bowl mix the milk with the egg, the oil and the apple cider vinegar. Add them to the dry ingredients in the planetary mixer and mix at medium speed for about 5 minutes.
- Prepare three trays with baking paper
- Divide the dough into 6 pieces (each a little larger than a golf ball). Dust the surface with rice flour and flatten the balls, creating 6 round shapes of about 15 cm in diameter and gradually place them on the baking paper (2 for each pan)
- Cover the trays with plastic wrap and leave to rest for about 1 hour and a half
- Preheat the oven to 230° and place a thick pizza pan in the center (wait for it to warm up well before putting it in the oven or the classic pita pocket will not form)
- Spray the top two pitas with water and slide them onto the hot pizza pan. Cook 5-7 minutes until they brown a little and puff up.
- Remove them from the oven and gently wrap them in a clean cloth (so they remain soft) while repeating with the remaining ones, waiting a few minutes for the oven to return to temperature between one operation and another.
Each pita:
255 calories | 11.8g Fat | 33g Carbs (2.8 Sugars and 1.9 Fiber) | 4.3g Protein
