After having not eaten pita for more than a decade, I thought I’d died and gone to heaven the first time I enjoyed these warm, soft and pillowy GF pita wedges with garlicky hummus and the fixin’s. Making pita (pocket) bread isn’t nearly as fussy or time consuming as you might think. Give it a try!
Pita Pocket Bread
Author: Victoria Laine
Serves:: 8 - 5" pitas
- 2 tsp dry raw sugar
- 2½ tsp dry yeast
- ¼ cup warm water (+ 1¾ cups)
- 1¾ cup brown rice flour
- 1½ cup arrowroot powder
- ¼ cup psyllium husks
- 1 tsp salt
- 1-2 tsp oil, olive or melted coconut - (NOTE: oil can be eliminated, however, this tiny amount is helpful for this recipe.)
- Wrap day-old pita in foil to rewarm. Use a 400°F oven for 5-7 minutes for the freshest result.
- In a medium bowl, whisk together the wet ingredients. (Test water temperature on the inside of your wrist for warm, not scalding or too hot, water.) Allow to sit for 10 minutes to “proof.” (If it doesn’t froth and become a bit bubbly, your water temp might have been too hot or too cool. Throw out and start again.)
- In a large bowl, combine the dry ingredients well.
- Add the wet mixture into the dry, stirring with a wooden spoon until well combined. The dough should pull easily away from the sides of the bowl.
- Lightly dust a clean surface with flour, and turn the dough onto the floured surface using floured hands. Knead by turning the dough over itself several times, forming a ball. Place it back in bowl and drizzle oil over top to keep it from drying out.
- Cover the bowl with a clean tea towel. Let stand in a warm place (or turn your oven on to the lowest setting while you prep dough, then turn it off and allow to sit inside) for about 45 minutes to proof. Prepare 2 baking sheets with parchment paper.
- Transfer the proofed dough onto a floured surface. Knead a few times.
- Preheat your oven to 425°F.
- Cut the dough into 8 equal pieces. Sprinkle surface lightly with flour. Use the heel and palm of your hand to use pressure to form each dough piece into circular shapes about 5” or so.
- Place 2 or 3 pita onto each baking sheet and place in oven. Bake for 5 minutes on first side, turning over to bake another 4 minutes. Repeat for remaining pockets.
- Allow to cool completely. Using a sharp knife tip, slice each pita into a pocket along the edge, or cut into wedges.