Vegan and Gluten Free
Serendipity Jane
Original Recipe: Jane Fox
Gluten-Free Pita Bread has all of the taste and chewy texture and none on the Gluten of traditional pita bread.
My Inspiration
I love Mediterranean food, especially the Mezze platters with delicious middle eastern dips like hummus, tzatziki and baba ganoush served with warm yeasty delicious pita bread. When I worked as a sales rep, I would often stop at one of my favorite Greek, or Turkish restaurants and make a meal of pita and dip. But with my diagnosis of gluten intolerance, I was unable to eat pita bread, which is traditionally made with wheat flour. I sadly had to give up this treat, until one day I discovered that Whole Foods carried a delicious gluten free pita bread! The only problem was the price. At $8 for a package of four pitas, my Mediterranean feasts were few and far between.
Recently I had the idea that I might be able to actually make pita bread myself using a gluten free flour. It took me several times to get the process right, but I eventually perfected a recipe for Gluten-Free Pita Bread and it doesn’t break the bank!
Ingredients
To replace the wheat flour, I used Bob’s Red Mill Gluten Free 1 to 1 Flour. I already had a bag in the cupboard but I like it because it is a blend of gluten free flours, starches, as well as xanthum gum, which mimics the properties of gluten, and enables the flour to closely mimic regular all purpose flour.
Active Dry Yeast not only gives the pita bread its “puff” but it also give the wonderful taste of yeast. Sugar is used, along with warm water, 105° to 115° to prepare the yeast before it is mixed in with the flour. The water activates the yeast and the sugar feeds it. Salt is added for taste.
To add a bit of moisture to the pita, Olive Oil is mixed in to the dough. A scant amount is also used to coat the skillet, to help give the pita the wonderful golden spots.
Cornmeal adds a nice rustic artisan texture and also helps prevent sticking in the pan.
Preparing the Yeast
- Measure out 1 cup of warm water. The temperature needs to be between 105° and 115°. Use a thermometer to make sure the temperature is right because, if the water is too cold, the yeast won’t activate and if it’s too hot, the yeast will die. Either way, you won’t get the rise you are looking for.
- Add the sugar to the warm water and stir until it’s dissolved. The sugars purpose is to feed the yeast and help it to develop so that the pitas will rise.
- Add the activated dry yeast to the sugar water and stir.
- Let the yeast mixture set for 5 minutes. it will be bubbly and foamy, like in the photo to the left. If it isn’t, it means that your yeast is dead and you need to begin again.
Preparing the Dough
- Once the yeast mixture is ready, add it to a large warmed mixing bowl. I put my bowl in the microwave for about 20 seconds. If the bowl is extremely cold, the yeast can stop growing.
- Add in a half cup of the flour to the yeast mixture and gently whisk until the mixture is smooth. If you stir too aggressively, you may just find yourself covered in flour!
- Begin adding the flour, one half cup at a time.
Tip: You probably won’t use all 3 cups of flour! It is added ½ cup at a time to make sure that the dough is neither sticky or too dry.
- As you continue adding the flour, the mixture will begin to stiffen and the dough will begin to hang up inside of the wire whisk. At this point, switch to a large spoon to mix the flour.
- When the dough is so stiff that it is difficult to stir with the spoon, switch over to kneading the dough with your hands.
- Be careful at this point not to add too much flour. I usually stop adding flour when I’ve added a about two and a half cups, but it can vary so observe the dough and use your judgement.
- Continue kneading the dough until it forms a ball.
- Clean out the bowl and place the dough ball back into the bowl.
- Cover the ball with a small amount of olive oil and turn the ball so that all sides are covered with oil.
- Place a piece of plastic wrap over the bowl, and cover it with a clean dish towel.
- Place the bowl in a warm area. I turned the oven to it’s lowest setting, then turned the oven off. I opened the oven door and let the bowl set on the open door in front of the oven. Make sure you turn the oven off because if the dough is too hot at this point, the yeast will not rise.
- Leave the dough to rise for an hour in the bowl.
- When the hour is up the dough will have a “puffed” smooth look.
- Gently push the dough down to release the air.
- Form the dough into between 8 and 8 balls.
- Cover them with the dishcloth and let them rest for about 10 minutes.
- You choose to cook as many of the pitas as you want, right away, or you can store all or part of the uncooked pita balls in the refrigerator for up to a week.
- With the palm of your hand flatten the dough balls into thick round disks.
- Sprinkle a little flour on the cutting board and on a rolling pin.
- With the rolling pin, roll the disks into larger circles.
- Flip the disks and use the rolling pin to roll on both sides. I use the side of my hand against the edges to help[ smooth and shape the ragged edges.
- The round pita should be about 1/4″ thick and fairly round in shape.
- Sprinkle both sides of the pita with a light dusting of cornmeal.
- Repeat the process on the remaining balls.
Cooking the Pita
- Heat a heavy skillet over medium heat.
- Lightly wipe the surface of the pan with a scant amount of olive oil
- Lightly dampen your hand and use it to moisten one side of the pita. Don’t use too much water. It should be dampened, but not wet.
- Put the pitas into the hot pan with the damp side toward the heat for 30 seconds.
- You will see bubbles begin to rise.
- After 30 seconds on the first side, flip the pita over with a spatula.
- Let it cook on the second side for between 1 ½ and 2 minutes.
- When the 2nd side is blistered with brown spots, flip the pita back to the first side and cook it for another 1 ½ to 2 minutes.
- Remove the pita to a platter that is covered with a clean dish towel. This helps keep the pita flexible.
- Repeat the process with the remaining pitas, making sure to lightly cover the pan with a scant amount of olive oil between before cooking the next piece of pita bread.
Serving the Pita
As Sandwich Bread:
- The bubbles in the cooking bread, ideally form a pocket
- The pita can be used for a sandwich by opening up the pocket. In a perfect world, every piece will have a pocket, but I’ve found obtaining the pocket a little illusive. After slicing the bread in half, you may need a sharp knife to help open up the pocket. Keep in mind, the pita is delicious even if it doesn’t form a sandwich worthy pocket.
Tip: Some of the reasons you may not get a pocket:
The pita is rolled too thin.
The pita is not rolled out evenly across the disk.
The dough is too dry and their is not enough moisture.
Their is a problem with the yeast.
The pan was not hot enough.
Don’t get discouraged if you don’t get the pockets. It’ll take some practice to get the technique down perfect!
As a Flatbread:
- If you are using the pita with a dip, cut them into wedges.
- They are best served warm
Enjoy!
Printable Recipe
Gluten Free Pita Bread
Yeasty chewy pita bread with all the taste and none of the gluten!
Equipment
- Thermometer
- large mixing bowl
- Whisk
- Large Kitchen Spoon
- Kitchen Towels
- Plastic Wrap
- Heavy Frying pan
- spatula
Ingredients
- 3 cups Gluten Free Flour I used Bob's Red Mill, Gluten Free 1 to 1 Flour ( It may take less than the three cups)
- extra flour for the board and rolling pin
- 2 teaspoons active dry yeast 1 packet- 7 gram, 1/4 oz.
- 1 cup warm water between 115° and 105°
- 1 teaspoon sugar
- 2 teaspoons salt
- 2 Tablespoons olive oil
- Extra Olive oil for cooking
Instructions
Preparing the Yeast
- Heat the water slightly and use the thermometer to ensure that the temperature is between 115° and 105°.
- Add the sugar to the water and stir until it is dissolved.
- Add the active dry yeast to the water and sugar mixture and stir.
- Let the yeast mixture set for 10 minutes. It will be bubbly and foamy. If it isn't, your yeast is not good and you need to start again.
Preparing the Dough
- Pour the yeast mixture into a warm mixing bowl.
- Begin by adding 1/2 cup of the gluten free flour.
- With a whisk, gently mix the yeast and 1/2 cup of the flour until they are combined with no lumps. Take note that you may not use all three cups of flour.
- Continue adding the flour, 1/2 cup at a time. When the mixture is difficult to whisk, switch to a large kitchen spoon and continue to combine.
- Add the 2 Tablespoons of olive oil and the salt. You don't want to add it too early because salt can inhibit the yeast from growing.
- Continue adding the flour and mixing and kneading, until the dough forms a smooth ball. I usually end up using approximately 2½ cups of flour. It may differ depending on your flour so add the flour slowly and use your judgment.
- When it is difficult to stir the dough using the spoon, begin working and kneading it with your hands, to achieve a pliable moist ball. Be careful not to add flour to the point that the dough is dry looking.
- When the dough has formed a smooth ball, clean the bowl, and return the ball of dough to the bowl.
- Pour a small amount of olive oil over the ball, ( 2 teaspoons or so) enough to just coat the top of the dough. Turn the dough in the bowl so that all sides of the ball are coated.
- Cover the bowl with plastic wrap, and then place a clean kitchen towel over the top of the bowl.
- Place the bowl in a warm place for an hour in order to rise. I turned the oven on to its lowest setting (about 190°), then turned the oven off, and let the bowl rest sitting on the open oven door. Be sure to turn the oven off. Too high of heat will prevent the dough from rising.
- Let the dough rise for about an hour.
- After the dough has risen, gently push down the dough with your hands to release the air.
- Divide the dough into balls. Make eight if you would like smaller 4" pitas, or six if you'd like a larger pita.
- Place the dough balls into the bowl, cover with a clean kitchen towel, and let it rest for 10 minutes.
- At this point, you can refrigerate any of the pita dough balls that you don't want to cook immediately.
- Flour the board and rolling pin lightly so the dough will not stick.
- Take each ball and flatten it into a disc between the board and the heal of your hand,
- With the rolling pin, roll the flattened discs out until they are round and ¼" thick. Flip the disc over and roll the other side. Try to make sure that there is an even depth across the disc.
- You can smooth out the edges of the pita by placing one hand on the disc to hold it in place, and using the side of your other hand to even and smooth out the edges.
- After you have the dough rolled out, sprinkle the disc on both sides with a light coat of cornmeal, for texture and to prevent sticking.
Cooking the Pita
- Heat a heavy frying pan until it is very hot and a drop of water sizzles on the surface. Once the pan is hot, turn the heat down to medium heat.
- Lightly coat the pan with olive oil. I poured oil on a paper towel and used it to wipe down the pan.
- Wet your hand and lightly moisten one side of the pita disc. It will just be slightly moist, not wet.
- Place the moistened side of the pita down in the oiled pan and let it cook for 30 seconds. Bubbles should form on the top of the pita.
- After 30 seconds, flip the pita over and let it cook on the 2nd side for between 1½ minutes and 2 minutes. The 2nd side should be lightly toasted with dark spots.
- Then, flip the pita back to the first side and cook for another 1½ to 2 minutes.
- Remove the pita from the pan and place it on a plate covered with a damp kitchen towel. The damp towel will help keep the pitas soft and pliable.
- Repeat until you have cooked all of the pitas.
To Finish
- Option 1: If you would like to use your pita as a sandwich and want to make a pocket, choose a pita bread that has a lot of bubbling.
- Cut the disc in half, and with a sharp knife, carefully begin to open the slit. Please note that unless the pitas were rolled out with a perfect thickness across the disc, cooked at a perfect temperature, and had the perfect moisture content, you might not be able to open up the pita pocket. Achieving this comes with experience, Whether you can open them or not, they will still taste great!
- Option 2: Cut the pitas in to wedges and serve as a flatbread with dip.
- Store the pitas in an airtight container in the fridge for up to a week. You can heat them in the microwave. It only takes about 20 seconds.
- Enjoy!
