Last updated on 12.11.2023
After giving up on store bought pita bread that tastes like sandpaper, we decided to try to make our own. The result was tasty and sturdy to hold all the fillings. It doesn’t have a natural pocket but it takes seconds to create one using a sharp knife.
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Tip: Use lactose-free milk for low FODMAP.
This recipe is for 8 pitas.
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Pita Bread (gluten free, lactose free, low FODMAP)
Sturdy gluten free pitas with soft and pleasant texture
Ingredients
- 244 g GF flour
- 1 tsp xanthan gum omit if your blend already contains it
- 24 g tapioca starch/flour
- 1½ tsp baking powder
- 1 tsp salt
- 1 tbsp canola oil
- 2 egg whites
- 1 egg yolk
- 180 ml whole milk lactose free
Instructions
- Place all dry ingredients in a food processor and process until well combined (10 sec).244 g GF flour, 1 tsp xanthan gum, 24 g tapioca starch/flour, 1½ tsp baking powder, 1 tsp salt
- Drizzle in oil while processing.1 tbsp canola oil
- Add remaining ingredients and process for about 2 minutes, until the dough starts pulling from the sides.2 egg whites, 1 egg yolk, 180 ml whole milk
- Scoop out on a floured surface, divide into 8 parts and form 8 balls.
- Pat each ball (or use a rolling pin) to form flat circles about ½ cm thick. Use more flour to prevent sticking.
- Preheat the oven and a lined heavy baking tray to 205C (fan).
- Bake in batches 2 mins on one side, flip, bake for 1 min, flip and bake for an additional 1 minute.
- When ready to serve, cut in half and open the cavity with a sharp knife.
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