Gluten Free Pitas
4 servings
30 minutes
Gluten-free pitas are light, airy flatbreads that perfectly complement your gluten-free diet. Their delicate texture and softness make them versatile: they are great for sandwiches, snacks, or as a side dish to main courses. The history of pita spans thousands of years, rooted in the traditions of Middle Eastern and Mediterranean cuisine. This author’s version is adapted for those who exclude gluten from their diet but don’t want to sacrifice flavor. A light yeast aroma gives them a pleasant richness, while the slightly crispy crust formed when pan-fried makes them even more appetizing. They pair wonderfully with various fillings and sauces, allowing for experimentation and enjoyment of their unique taste.
1
Prepare all the necessary ingredients.
2
Pour water into the bowl.
- Water: 200 ml
3
Add yeast.
- Fresh yeast: 10 g
4
Add salt.
- Salt: 1 teaspoon
5
Pour in vegetable oil.
- Vegetable oil: 30 ml
6
Mix
7
Add flour.
- Gluten-free flour blend: 350 g
8
Knead the dough.
9
Divide into twelve equal parts.
10
Roll each piece to a thickness of 3–4 mm.
11
Fry on medium heat in a dry pan for 2-3 minutes on each side.
12
Let it cool.
