Gluten-free sourdough pita bread combines the tangy flavor of sourdough with the light, airy texture of traditional pita bread. Perfect for those with gluten sensitivities, this recipe creates delicious pita pockets that can be stuffed with your favorite fillings.
- Room Temperature: 2-3 days, if stored in an airtight container or a resealable plastic bag.
- Refrigerator: Up to a week, but it’s best to keep it in an airtight container to prevent it from drying out.
- Freezer: Up to 3 months. Make sure to wrap it well in plastic wrap or foil and then place it in a freezer-safe bag to prevent freezer burn.
- Ingredients:
- Gluten-Free Sourdough Starter: 1/2 cup (see below for making your own)
- Warm Water: 1 cup (110°F/45°C)
- Olive Oil: 2 tablespoons
- Honey: 2 tablespoons
- Gluten-Free All-Purpose Flour Blend: 2 cups (preferably with xanthan gum or guar gum)
- Tapioca Flour: 1/2 cup
- Psyllium Husk Powder: 2 tablespoons
- Baking Powder: 1 tablespoon
- Salt: 1 teaspoon
Instructions:
- Prepare the Sourdough Starter:
- If you don’t have a gluten-free sourdough starter, make one by mixing 1/2 cup of gluten-free flour with 1/2 cup of water and letting it sit at room temperature for 5-7 days, feeding it daily with equal parts flour and water until it becomes bubbly and sour-smelling.
- Mix the Dough:
- In a large bowl, combine the gluten-free flour blend, tapioca flour, psyllium husk powder, baking powder, and salt.
- In a separate bowl, whisk together the sourdough starter, warm water, olive oil, and honey until well blended.
- Gradually add the wet ingredients to the dry ingredients, stirring continuously until a thick, smooth dough forms. Gluten-free doughs are often more sticky and less elastic than wheat-based doughs, but it should hold together well.
- Let the Dough Rise:
- Cover the bowl with a damp cloth or plastic wrap and let the dough rise in a warm place for about 1-2 hours, or until it has visibly expanded. Note that gluten-free dough may not rise as much as traditional dough, but it should still become slightly puffed.
- Preheat the Oven:
- Preheat your oven to 450°F (230°C). Place a baking stone or an inverted baking sheet inside to heat up.
- Shape the Pitas:
- Divide the dough into 8-10 equal portions. On a lightly floured surface, roll each portion into a circle about 1/4 inch thick. Use a rolling pin and try to get them as even as possible.
- Place the rolled dough onto parchment paper for easy transfer.
- Bake the Pitas:
- Transfer the parchment paper with the dough onto the preheated baking stone or sheet. Bake for 10-12 minutes, or until the pitas puff up and develop a golden-brown color.
- Cool and Store:
- Allow the pitas to cool on a wire rack. They can be stored in an airtight container at room temperature for a few days, or frozen for longer storage.
Tips:
- Flour Blend: Use a high-quality gluten-free flour blend with xanthan gum or guar gum to help mimic the elasticity of gluten.
- Psyllium Husk Powder: This ingredient helps improve the texture of gluten-free baked goods, providing a better structure and chewiness.
- Rolling Out: If the dough is too sticky, lightly flour your rolling surface and rolling pin with gluten-free flour. You can also wet your hands to handle the dough more easily.
