Gluten Free Pita Bread

Gluten Free Pita Bread

Makes 6 ea

12 gram Psyllium husk preferably the flakes as it dissolves better.

140 grams of warm water

135 gram Millet flour

75 gram Tapioca flour

10 gram Sugar

5 grams active yeast + 100 grams of warm water

15 gram Olive oil

4 gram Salt

You can bake these pita bread in an oven with a pizza stone or on the stovetop in your Skeppshult cast iron pan.

Mix the psyllium husk and water, set aside.

Mix the active yeast, sugar, and warm water; the best is if the water reaches about 105 F. Allow to start bubbling, about 5-10 minutes.

Mix the rest of the dry ingredients, in a medium mixing bowl or if you are using a mixer the dough bowl.

Add the olive oil to the psyllium mix and mix well. Add the yeast water to it and mix out all the lumps that might have been developed.

Add the liquid and mix in the large mixing bowl with the flour until a smooth dough forms.

Divide the dough into six pieces and roll them out thin, approximately 1/8” thick. Allow them to proof for 15-20 minutes, while the oven is heating up.

Since this dough has such a small amount of yeast, it is only necessary to let it proof for 15-20 minutes.

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