Making your own yeasted pitta bread is easier than you think. This recipe using pysllium powder as a binder which also makes the dough easier to shape and cook. Delicious served with soups and stews or just a bowl of hummus.
Makes 4 pitta breads
Preparation time: 15 minutes plus 1 hour proving
Cooking time: 3-5 minutes per pitta
I use pysllium powder – you can use the flakes or husks but you may need to increase the amount by an extra tsp. Psyllium is a great way to add soluble fibre to gluten free breads.
- Place the yeast and sugar in a jug with the warm water and whisk well.
- Add all the other ingredients to a bowl and mix well. Pour in the yeast mixture and beat with a wooden spoon to form a soft dough.
- Cover the bowl with cling and leave for 1 hour to prove.
- Dust the work surface with some gluten free flour
- Turn out the dough and knead lightly. Divide the dough into 4 pieces and flatten each piece into a thick oval shape.
- Heat a skillet or frying pan – I lightly grease it with a little olive oil.
- When medium heat add the pitta and cook for 2-3 minutes then flip over a cook for a further minute or two.
- Repeat with the remaining pitta breads. Eat immediately or place on a rack.
- You can reheat these in the oven when you are ready to serve.
- These can also freeze for up to 1 month.
Did You Know?
Open freeze these pitta breads on a tray until firm then place in containers or freezer bags to freeze. You can then cover in foil and bake in the oven to reheat from frozen.
200ml warm water
1 sachet fast acting yeast
2tsp caster sugar
250g gluten free bread flour
1tsp apple cider vinegar
2tsp olive oil
2tsp baking powder
2tsp psyllium powder
1/2 tsp salt