Soft and warm, fresh out of the oven. Enjoy this Pita Bread with our Middle Eastern Feast!
1 cup warm water
1 tablespoon ground flax seeds
1 package active dry yeast (1/4 oz)
2 teaspoons sugar (evaporated cane juice)
3/4 cup sorghum flour plus more (about 2 tablespoons) for handling dough
1/2 cup tapioca flour
1/4 cup corn starch, arrowroot starch or potato starch
1/2 cup All Purpose Gluten-Free Flour (we use Bob’s Red Mill)
2 tablespoons finely ground sunflower seeds (we grind the seeds in the same coffee bean grinder we use for our flax seeds)
1 3/4 teaspoons xanthan gum
1 teaspoon salt
2 tablespoons olive oil plus a little more for oiling parchment paper
1 teaspoon cider vinegar
1. Preheat oven to 200oF.
2. Prepare two sheets of parchment, coating each lightly with a little olive oil.
3. In a small bowl, mix together yeast, sugar, flax seeds and water. Let stand for about 5 minutes, allowing yeast to foam.
4. In a large bowl mix together sorghum flour, tapioca, arrowroot, all-purpose gluten-free flour, sunflower seeds, xanthan gum and salt.
5. Add olive oil and vinegar to the yeast mixture and pour this into the large bowl with the dry ingredients. Mix together well. This becomes a moist, sticky dough.
6. Rub hands with a little olive oil. Using your hands divide the dough into 8 pieces, making each into a ball. Place one ball onto the parchment paper and flatten with your hands, pressing into an 3 inch round. If the dough is too sticky to handle, use more oil. Repeat with remaining dough.
7. Let the dough rise in a warm place for about 60 minutes. I put the dough and parchment paper on pans and place them on the top of the warm oven for rising.
8. Place 2 medium sheet pans in the warm oven while waiting for the dough to rise.
9. After the rising period, raise oven temperature to 425oF. Remove heated pans carefully. Place the dough on the parchment paper on top of the heated pans and place in the oven. Bake for 8-10 minutes, until lightly brown. Turn off heat and let sit in oven for an additional 5 minutes.