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Gluten-free pita bread
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Gluten Free Pita Bread
Recipe by Virtasalmen Viljatuote Oy
Pita, a soft and thin bread, originated in the Middle East, where it has been baked for thousands of years. Pita breads are quickly baked at a high temperature, causing the top and bottom of the bread to separate, forming a hollow pocket that can be cut open and filled with, for example, kebab meat and vegetables or falafel. The pita bread can also be eaten as it is.
Ingredients, 4 pieces
1,75 dl water
1 tsp (3-3,5 g) dry yeast
0,5 tl salt
1 tsp virgin olive oil
n. 2,5 dl Gluten Free Pizza & Street Food Mix from Virtasalmi Grain Products
Preparation
- Add 42 °C water and dry yeast to a bowl and mix well. Add the salt, olive oil and flour and knead the dough until smooth. Let the dough rest in the bowl under a cloth for about 5-10 minutes.
- Divide the dough into four parts and shape into round pita breads about 1 cm thick on a lightly floured baking sheet
. Let rise under a cling film and a cloth for 1,5-2 hours. - Preheat the oven to 225 °C. Preheat the baking tray and place the pitta you have shaped on the baking paper. After about 5 minutes of baking, the bread will start to deflate and rise. Bake for about 9-10 minutes. Do not cut them in half until they have cooled.
Tip
- The pita can be frozen for later use. You can also reheat the frozen bread in the toaster oven.
