Gluten free pitta bread
You can buy gluten free pita breads and there is quite a range available. If you fancy making some, here is our recipe. It does not create a pocket, but it’s great as part of a meze platter.
Credited to: Coeliac UK
Kcal: 180.3
Difficulty: Pretty easy
Serves 8
15 mins prep
10 mins cooking time
Ingredients
- 7g dried yeast*
- 1 tsp caster sugar
- 200ml warm water
- 1 tsp salt
- 250g gluten free bread flour*
- 1 tsp xanthan gum
- 1 tsp gluten free baking powder*
- 3 tbsp olive oil
Notes: *Please check our Food and Drink Information for suitable products.
Method
- In a small bowl, sprinkle the dried yeast and sugar with 3 tbsp from the warm water. Leave it till it starts to activate and get frothy.
- Sieve together the salt, gluten free flour, xanthan gum, and baking powder.
- Add the rest of water to the yeast, and then stir this through the gluten free flour mix until a rough dough is formed. Add the olive oil, bring it together with your hands, and knead until you have a soft dough; about 2-3 minutes.
- Put the dough in clean bowl, cover with cling film or a clean cloth, and leave in a warm place until it has puffed up and almost doubled in size; about 1½ to 2 hours.
- Knead the dough to take out the air, and divide it into 6-8 portions, depending on the size of portion you’d like.
- Roll out the dough with a rolling pin to a pita shape about 2mm thick. Put onto a baking tray.
- To serve, brush each side lightly with olive oil and put under the grill to warm both sides or use a griddle pan on high heat.
Nutritional information per serving
Kcal
180.3
Fat
6.4g
Carbs
28.3g
Protein
2.4g
Fibre
2.5g
Sugars
0.9g
Hints and tips:
You can fry each bread in a hot dry frying pan until it has just changed colour but not browned, about 2-3 minutes each side.
