Pan bread with gluten free flour
How awesome is it to be able to eat such delicious pita on Passover?! (I explained in detail below) I took advantage of the fact the gluten-free flour contains corn starch and I used it to make incredible pitas!
A super simple recipe that makes soft pita breads that you can eat with anything – cheese, chocolate spread, jam, or any spread you like. Tasty and soft pita made in a pan without any oil (other than what’s in the dough).
I photographed the recipe, ste-by-step, to facilitate preparation. This will become your go-to recipe for gluten-free pita.
Makes 10 pita breads
500 grams gluten-free flour
25 grams fresh yeast
40 g sugar (2 Tbsp)
1 full tsp salt
80 ml oil (1/3 cup)
280 ml warm water (1 cup + 3 Tbsp)
1. Mix the ingredients into a soft dough. Place in a bowl, cover, and let rise for two hours. The dough will rise but not that much.
2. Divide the dough into 10 pieces, roll each piece into a ball and let rise for 20 minutes. Flour your work surface and roll each ball into a thin circle. If you care about getting a perfect shape, you can cut out a large circle.
3. Heat a pan (without oil). When the pan is hot, place the dough and toast until the bottom is golden. This happens really quickly. Flip over and toast until the other side is golden. Remove from the pan.
For pita breads from matzah flour, click here
Good to know…
It’s great when it’s warm, less so later. Freezer-friendly. Easy, amazing, and addictive! A winning recipe for incredible pita breads.
Not all gluten-free flours are labeled kosher for Passover. They are kosher for Passover if they have corn starch and potato starch. To the best of my knowledge, yeast is considered kosher for Passover but it doesn’t say so on the package. If you have your doubts, make these pitas