Pita Bread (gluten free, lactose free, low FODMAP)
Sturdy gluten free pitas with soft and pleasant texture
Ingredients
- 244 g GF flour
- 1 tsp xanthan gum omit if your blend already contains it
- 24 g tapioca starch/flour
- 1½ tsp baking powder
- 1 tsp salt
- 1 tbsp canola oil
- 2 egg whites
- 1 egg yolk
- 180 ml whole milk lactose free
Instructions
- Place all dry ingredients in a food processor and process until well combined (10 sec).244 g GF flour, 1 tsp xanthan gum, 24 g tapioca starch/flour, 1½ tsp baking powder, 1 tsp salt
- Drizzle in oil while processing.1 tbsp canola oil
- Add remaining ingredients and process for about 2 minutes, until the dough starts pulling from the sides.2 egg whites, 1 egg yolk, 180 ml whole milk
- Scoop out on a floured surface, divide into 8 parts and form 8 balls.
- Pat each ball (or use a rolling pin) to form flat circles about ½ cm thick. Use more flour to prevent sticking.
- Preheat the oven and a lined heavy baking tray to 205C (fan).
- Bake in batches 2 mins on one side, flip, bake for 1 min, flip and bake for an additional 1 minute.
- When ready to serve, cut in half and open the cavity with a sharp knife.