Top Review by Lazarus
I'm omitting the stars because I don't think I can fairly assign a ranking to this recipe. It didn't seem to work very well for me. I had to make a few adjustments which might also have affected the outcome. I followed the dough-prep steps for the Carol's Easy Pita Bread because our bread machine is swarming with gluten and I couldn't guarantee a gluten-free environment. I also used Kinnikinnick gluten-free all-purpose flour, as recommended by my celiac friend. I followed the rest of the recipe to the letter, however. The resulting pitas tasted fine, but unfortunately they were very hard and they didn't create a pocket. I had high hopes, but I guess this just wasn't my recipe. Made for PAC Spring 2014.
- 1 1⁄3 cups cornstarch
- 1 cup tapioca starch or 1 cup tapioca flour
- 2⁄3 cup garbanzo flour or 2⁄3 cup garfava flour
- 1⁄3 cup sorghum flour
- 2 tablespoons sugar
- 1 tablespoon xanthan gum
- 2 1⁄4 teaspoons quick-rising yeast
- 1⁄2 teaspoon salt
- 1 1⁄4 cups warm water
Directions See How It's Made
- Combine dry ingredients in large mixing bowl and set aside.
- Pour warm water into automatic bread maker pan and add dry ingredients; set machine to dough setting and turn on. Use spatula as necessary to scrape sides and incorporate evenly - dough will be soft and sticky.
- Knead for only 5 minutes; remove from pan and divide into six to eight balls of dough; cover.
- Using a rolling pin and board heavily covered with corn starch, very lightly stretch one dough ball into a circle about 6" in diameter and 1/4" thick. The dough will be sticky, but light hands and a generous dusting of corn starch will yield chewy and crusty (not tough) pitas.
- Place on a lightly greased cookie sheet sprinkled with corn meal or GF flour. Cover cookie sheet with waxed paper to keep pitas from drying out.
- Repeat rolling of each ball of dough; allow to rise in a warm place for about 30-40 minutes.
- Preheat oven to 450° F; remove waxed paper and flip pitas. Bake for 3-5 minutes; remove from oven, flip pitas, and return to oven for another 3-5 minutes or until very lightly browned and just set.
- Remove from oven and immediately wrap pitas in a dishtowel for 3-4 minutes.
- Split along "pocket" edge of pitas with sharp knife and fill as desired. Serve immediately or store in freezer for future use.