Pita Bread is a versatile, gluten-free flatbread that combines simplicity and nutrition in every bite. This homemade bread, made with arrowroot flour, brown rice flour, and potato starch, offers a soft texture and delightful flavor, making it perfect for sandwiches, dips, or as a side to soups and stews. Its wholesome ingredients ensure a light, airy consistency, ideal for those with gluten sensitivities.
🌟 Nutritional Benefits: Pita Bread provides a balanced source of energy from its mix of flours, while psyllium husk adds fiber for improved digestion. Maple syrup adds a hint of natural sweetness, making this bread both delicious and health-conscious.
💡 Quick Tip: Sprinkle some sesame seeds on top before baking for an extra crunch or customize with your favorite herbs. For best results, enjoy freshly baked or lightly warmed.
📌 Serving Suggestion: Pair this bread with hummus, tzatziki, or your favorite spreads. Discover more gluten-free bread ideas in our Breakfast Collection.
🔗 Learn More: Read about the benefits of gluten-free diets in this Healthline article.
Place flours, potato starch, xanthan gum and salt into mixing bowl and mix 5 sec/speed 5. Transfer into a bowl and set aside.
Place water, yeast and syrup into mixing bowl and mix 10 sec/speed 2.
Add oil and psyllium husk and mix 5 sec/speed 5.
Add reserved flour mixture and mix 30 sec/speed 4, or until combined. Dough should be slightly sticky. Transfer dough onto a silicone bread mat and wrap in mat, or transfer into a ceramic bowl and cover with plastic wrap. Set aside to prove for 40 minutes.
Preheat oven to 200°C. Line 2 baking trays (30 x 40 cm) with baking paper and set aside.
Dust a silicone bread mat or work surface with arrowroot flour and divide dough into 8 equal pieces (approx. 120 g each). Shaping 1 piece at a time, gently push the dough out from the middle to form a circle (approx. 15-17 cm diameter, 3 mm thickness). Transfer onto prepared baking trays, drizzle with oil and bake for 5-7 minutes (200°C) until just browned. Remove baking trays from oven and carefully turn over pitas and bake for a further 5-7 minutes (200°C) until just browned. Allow to cool slightly, then cut into halves and carefully slice open lengthways to form a pocket. Fill with your choice of filling and serve warm.
Servings 8
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
To make your own rice flour, place 250 g rice into mixing bowl and mill 2 min/speed 10. Use as needed.
Serve pita pockets with Lamb kleftiko, tzatziki dip and Greek salad.
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