Gluten - Free, Yeast - Free Vegan Pita

READY IN: 32mins




  • Preheat the oven to 400F and place a pizza stone or an upside down baking sheet inside.
  • In a large bowl, whisk together the dry ingredients.
  • 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.
  • Mix to combine, then slowly add 1/2 cup warm water, mixing to make a wet dough.
  • Keep mixing until parts of the dough begin to pull away from the sides of the bowl(it won't clump).
  • Scrape onto a dampened counter and divide into parts.
  • 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.
  • Repeat with the remaining pieces of dough, placed about 1/2 inch apart on the parchment paper.
  • Place the parchment paper on the hot pizza stone.
  • Bake for 5 minutes, then carefully flip and bake for another 5 to 7 minutes, or until lightly brown on both sides.
  • 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.
  • Once cooled, the pitas will keep for 2 days in a plastic ziploc bag on the counter.