Ingredients
Scale
- 1 cup gluten-free all-purpose flour blend
- 1/2 cup white rice flour
- 1 teaspoon baking powder
- 1/2 teaspoon xanthan gum (omit if blend already contains it)
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1 cup warm water
- 1 large egg (or flax egg for vegan option)
- 1 teaspoon apple cider vinegar
Instructions
- Whisk together the gluten-free all-purpose flour, rice flour, baking powder, xanthan gum, and salt in a bowl.
- In a separate bowl, combine warm water, egg, olive oil, and apple cider vinegar.
- Pour wet ingredients into dry and stir until a soft, slightly sticky dough forms.
- Let the dough rest for 5 minutes to hydrate the flours and loosen.
- Divide dough into 6 equal pieces and roll each into a smooth ball.
- On a lightly floured surface, roll each ball into a 6-inch round about 1/8 inch thick.
- Heat a dry skillet over medium-high heat until very hot.
- Cook one pita at a time for 1 to 2 minutes on the first side until bubbles form.
- Flip and cook the second side for 1 to 2 minutes until it puffs and has golden spots.
- Wrap cooked pitas in a clean towel to keep them soft while you finish the batch.
Notes
For the fastest route, use a gluten-free all-purpose blend that already contains xanthan gum. Store pitas in an airtight container for up to two days or freeze for up to two months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Skillet Cooking
- Cuisine: Gluten-Free
Nutrition
- Serving Size: 1 pita
- Calories: 150
- Sugar: 0g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg