Time 32m Number Of Ingredients 7 Steps:
Preheat oven to 400°F (200°C). In a large mixing bowl, whisk dry ingredients together. Whisk together yogurt, milk, and coconut oil. Heat in the microwave for 30 seconds. Add dry ingredients to wet ingredients and mix to combine, but do not over mix! Dough will be sticky, not dry, and should hold together. (Stop mixing once flour is just integrated enough that the mixture holds its shape when you press it together-even if it’s still a little crumbly. Overworking the dough may result in a harder/less fluffy texture after baking!) Sprinkle flour onto parchment-lined baking sheet(s). Scoop dough with cookie scoop or spoon, roll it into a ball, and use hands to flatten each ball into a circle. Dough should be about ⅛-¼-inch thick. Don’t worry about making them perfectly round-let them be rustic! I used a 4-teaspoon cookie scoop to make mini pitas, but I’ve also made medium pitas with ~2-Tbsp sized dough balls. You could also try making larger pitas! Transfer pressed dough circles to prepared baking sheet. Bake 10 minutes, until pitas are puffing up and slightly browning on the bottom. Flip and bake another 2-3 minutes. Allow to cool about 5 minutes before enjoying! Store in a zip-top bag or airtight container at room temperature for 5-7 days. In hotter or more humid climates, you may want to store in an airtight container in the fridge. To revive pitas after storing, try microwaving for 10-15 seconds, or pop into the toaster oven for a few minutes! Yields ~24 mini pitas, or 12 medium pitas.
Number Of Ingredients 9 Steps:
Preheat your oven to 400°F. If you have a pizza stone, place it in the oven while the oven preheats. If not, use an overturned rimmed baking sheet In the bowl of your stand mixer fitted with the paddle attachment (or the bowl of your food processor fitted with the steel blade), place the flour, xanthan gum, Expandex, baking powder and salt. Mix (or pulse) to combine. To the dry ingredients, add the oil and then the eggs and milk and beat (or process) the dough until it is very well-combined and parts begin to pull away from the sides of the bowl (about 2 minutes). The dough should be thick and tacky to the touch. Turn the dough out onto a very lightly floured surface, and sprinkle it very lightly with more flour. Using a bench scraper or sharp knife, divide the dough into 8 equal parts. Roll each into a ball by rotating it in a circular motion on a very lightly floured flat surface. Pat each ball into a disk and then, using a rolling pin and flouring the round very lightly to prevent sticking, roll it out into a round a bit less than 1/4-inch thick. Place the disks about 1-inch apart on a piece of unbleached parchment paper. Place the disks on the parchment in the oven (on top of the baking stone or overturned baking sheet) and allow to bake for 2 minutes. Working quickly, open the oven and invert the pitas. Allow them to bake for 1 minute and then reinvert and bake until puffed and very pale golden on top (another minute). Remove the pitas from the oven, and allow to cool for about 3 minutes, or until they can be handled. Slice each round in half through the center. With a very sharp knife, gently coax open the center of each pita half. Serve warm or at room temperature.
Time 1h20m Yield 6 Number Of Ingredients 12 Steps:
Combine oat flour, potato starch, cornstarch, tapioca flour, xanthan gum, yeast, sugar, and salt in the bowl of a stand mixer; whisk until well mixed, about 1 minute. Whisk milk, egg, olive oil, and vinegar together in a separate bowl until well combined, about 1 minute. Stir milk mixture in gradually to the flour mixture on low speed; mix until a soft dough comes together, about 5 minutes. Line 2 baking sheets with parchment paper. Divide dough into 6 equal pieces; roll each piece on a floured surface to a 6-inch circle. Place on the prepared baking sheets; cover with plastic wrap and set aside for 1 to 1 1/2 hours. Preheat the oven to 450 degrees F (230 degrees C). Heat a pizza stone in the oven. Spray pita breads with water and place them straight on the hot pizza stone. Bake in the preheated oven until puffed and lightly golden, 5 to 7 minutes.
Time 1h45m Yield 6 Number Of Ingredients 7 Steps:
Preheat the oven to 100 degrees F (38 degrees C). Combine 1/2 cup lukewarm water with yeast and honey. Mix and set aside to proof, 5 to 10 minutes. Combine both gluten-free flours in a stand mixer fitted with the dough hook. Turn mixer to low and while mixing, add oil and salt. Slowly add the yeast mixture; allow to mix. Add remaining lukewarm water, little by little, until all the flour comes together. Depending on your flour mix, you may not need all of the water or you may need more to create a soft dough. Once a ball forms, knead on low speed for exactly 1 minute; the dough will be sticky but manageable. Use your hands to form dough into a ball. Put it back into the mixing bowl and cover with a warm, damp towel. Turn off the oven and put the bowl in the warm oven. Let rise until almost doubled in size, about 45 minutes. Use a kitchen scale and divide the dough into 6 equal balls. Cover again with the damp towel and return to the turned-off oven; let rise for 15 minutes. Roll 1 dough ball between 2 sheets of parchment paper into a 6-inch round pita; avoid using flour or pitas will dry out or burn. Peel the parchment paper away from the dough (not the dough away from the parchment or it will stretch). Heat a cast iron griddle or comal pan over medium-high heat (7 out of 9 on an electric stovetop). Place the pita on the hot pan and cook until one side has browned slightly and begins to puff up, 2 to 3 minutes. Flip pita and cook until puffy on the other side, another 2 to 3 minutes. Use tongs to press down on the dough; it will continue to puff up. Roll remaining pitas and cook the same way. Pitas are ready to serve when cool to the touch, but still warm.
Time 1h10m Yield 6-8 pitas, 6-8 serving(s) Number Of Ingredients 9 Steps:
Combine dry ingredients in large mixing bowl and set aside. Pour warm water into automatic bread maker pan and add dry ingredients; set machine to dough setting and turn on. Use spatula as necessary to scrape sides and incorporate evenly - dough will be soft and sticky. Knead for only 5 minutes; remove from pan and divide into six to eight balls of dough; cover. Using a rolling pin and board heavily covered with corn starch, very lightly stretch one dough ball into a circle about 6" in diameter and 1/4" thick. The dough will be sticky, but light hands and a generous dusting of corn starch will yield chewy and crusty (not tough) pitas. Place on a lightly greased cookie sheet sprinkled with corn meal or GF flour. Cover cookie sheet with waxed paper to keep pitas from drying out. Repeat rolling of each ball of dough; allow to rise in a warm place for about 30-40 minutes. Preheat oven to 450° F; remove waxed paper and flip pitas. Bake for 3-5 minutes; remove from oven, flip pitas, and return to oven for another 3-5 minutes or until very lightly browned and just set. Remove from oven and immediately wrap pitas in a dishtowel for 3-4 minutes. Split along “pocket” edge of pitas with sharp knife and fill as desired. Serve immediately or store in freezer for future use.
Time 30m Yield 6 servings Number Of Ingredients 4 Steps:
In a large bowl, mix together the yogurt, gluten-free flour blend, baking powder, and salt until a dough forms. Transfer the dough to a lightly-floured surface and flatten into an 8-inch (20 cm) disk. Cut the disk into 4 equal parts and flatten each part to about ¼ inch (6 mm) thick. Very carefully transfer the dough pieces to a nonstick pan preheated over medium heat. Cook each side of the flatbread until well browned. Enjoy!
