Recipe by LARavenscroft
This is an adaptation of Piadina - Italian Flat Bread for Everything!. I'm still in the search for a great pizza (I can't eat wheat or yeast) and this recipe appealed to me. I've scaled it down and used it tonight for a pizza -- it was pretty good -- still not quite the same. I can't wait to use it for sandwiches.
Top Review by MAMASARAH
I thank you so much for this post! I left out the rosemary and garlic powder, rolled it a bit thinner and it became the closest thing to pita bread I have EVER taisted :) Even my husband who was raised on pita said it taisted SO good but it just didn't have the pocket (he ate 3 of them! and he's not celiac!) Look out babaghanouj ,here I come! Thanks again!
- 3⁄4 cup gluten-free flour (I used Gluten Free Pantry's favorite sandwich bread mix)
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon dried rosemary
- 1⁄4 teaspoon garlic powder
- 3⁄4 tablespoon oil (I used grapeseed oil)
- 1⁄4 cup ice water
Directions See How It's Made
- Sift together all dry ingredients into a small bowl.
- Make a well and add oil and water.
- Slowly mix the flour and liquid together until it forms a dough.
- Add more water (1 T at a time) until the dough is easy to handle.
- Knead on a flour dusted surface until the dough is smooth.
- Cut into two pieces.
- Roll out to about a 6" circle. Dust with flour as necessary.
- Heat a large skillet on high heat, when hot reduce heat, brush with oil and place flat bread in skillet.
- Prick bread with a fork.
- Turn over and brush with more oil and cook other side.
- Bread cooks very quickly.
- Repeat with remaining piece of dough.