Total Time
32mins
Prep 20 mins
Cook 12 mins

Without gluten, sugar, yeast, eggs, dairy, soy or corn, are good, "pockety" pitas even possible?? I've modified a recipe by Nicole at Gluten-Free on a Shoestring and these are fantastic!

Ingredients Nutrition

Directions

  1. Preheat the oven to 400F and place a pizza stone or an upside down baking sheet inside.
  2. In a large bowl, whisk together the dry ingredients.
  3. In a separate bowl whisk together 1/4 cup warm water and egg replacer, then add to the flours with the oils and another 1/4 cup warm water.
  4. Mix to combine, then slowly add 1/2 cup warm water, mixing to make a wet dough.
  5. Keep mixing until parts of the dough begin to pull away from the sides of the bowl(it won't clump).
  6. Scrape onto a dampened counter and divide into parts.
  7. With wet hands, place one piece of dough on a sheet of parchment paper and, with wet fingertips smooth the dough into a 1/2" thick round.
  8. Repeat with the remaining pieces of dough, placed about 1/2 inch apart on the parchment paper.
  9. Place the parchment paper on the hot pizza stone.
  10. Bake for 5 minutes, then carefully flip and bake for another 5 to 7 minutes, or until lightly brown on both sides.
  11. Allow to cool for 3 to 5 minutes, or until they can be handled. Slice each round in half through the center. With a very sharp knife, gently coax open the center of each pita half.
  12. Once cooled, the pitas will keep for 2 days in a plastic ziploc bag on the counter.