SUPER EASY PITA BREAD
Description
Just two main ingredients, really
This recipe is so so so easy to make that it’s hard to believe it’s actually gluten and dairy free!!
and it doesn’t taste gluten free….
I have been trying and trying to form a recipe that actually rises when cooking, like a real pita bread would do as you cook it, forming those lovely air pockets as the breads cook. I’ve found that the BBQ grill is easiest to achieve this in a timely fashion, with no burning or slightly darker bits on one side.
So, hints for this recipe:
- You cannot substitute the yoghurt for water or lemonade or sparkling, tonic or the like. For some reason, the appropriate density when mixing the dough is only achieved using the yoghurt.
- You can substitute the coconut yoghurt for dairy-free “greek” style yoghurt, which I’ve found at Woolies in the deli fridges, usually where you’ll find tofu and other vegan alternatives. It is the only other substitute that I have found to work.
- You must measure the ingredients by gram weight, not cups.
- You must sift the self raising gluten free flour. IF you don’t do this, there won’t be air pockets.
- You cannot cook these in a normal frying pan because they will have one greasy side, and they don’t cook evenly due to the varying temperatures.
These go great as mini pizzas and with our beetroot hummus and lamb meatballs!
Ingredients
| 350 gluten free self raising flour |
| 300g dairy free coconut yoghurt |
| 2 tsp. baking powder |
| pinch salt and pepper |
| 1 tbsp. water |
Directions
- 1
- Measure out the self raising flour using kitchen scales.
- 2
- Sift the flour into a mixing bowl and add the baking powder.
- 3
- Season with salt & pepper.
- 4
- Measure out the yoghurt and add to the mixing bowl.
- 5
- Mix together well, if a dough ball doesn't come together within a minute or 2 and the mixture seems quite dry and flaky, drizzle in a little water until it comes together.
- 6
- Once the mixture comes together, briefly knead and roll into a log.
- 7
- Cut into 4 equal pieces.
- 8
- Roll each piece out to the approximate size of a side plate (10-15cm each).
- 9
- Sprinkle a little polenta or flour if they are sticking.
- 10
- Separate each piece with baking paper and refrigerate prior to cooking for approximately 20 minutes.
- 11
- Heat a grill to medium-high. Cook for 1-2 minutes aside to form a crust and then grill for a further 2-3 minutes to allow air pockets to form.
- 12
- Serve immediately, or store refrigerated, in an airtight container for up to 4 days.
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