Delicious gluten free homemade pita bread recipe that will make your whole house smell fantastic. If you are careful they can be opened into pockets or you can just fold them for sandwiches. Cut into eighths for digging into dips such as hummus and tzatziki.
1 3/4 cups all purpose gluten free flour, plus more for sprinkling
1 teaspoon xanthan gum (omit if your flour blend already contains it)
1/4 cup Expandex modified tapioca starch
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
1 tablespoon neutral oil (like grapeseed)
1 egg + 1 egg white at room temperature
3/4 cup (6 fluid ounces) milk, at room temperature
Preheat your oven to 400° F. If you have a pizza stone, place it in the oven while the oven preheats. If not, use an overturned rimmed baking sheet.
In the bowl of your stand mixer fitted with the paddle attachment (or the bowl of your food processor fitted with the steel blade), place the flour, xanthan gum, Expandex, baking powder and salt. Mix (or pulse) to combine. To the dry ingredients, add the oil and then the eggs and milk and beat (or process) the dough until it is very well-combined and parts begin to pull away from the sides of the bowl (about 2 minutes). The dough should be thick and tacky to the touch.
Turn the dough out onto a very lightly floured surface, and sprinkle it very lightly with more flour. Using a sharp knife, divide the dough into 8 equal parts. Roll each into a ball by rotating it in a circular motion on a very lightly floured flat surface. Pat each ball into a disk and then, use a rolling pin to roll out a lightly floured ball into a round just under 1/4-inch thick. Place the disks about 1-inch apart on a piece of unbleached parchment paper. Place the disks on the parchment on your cookie sheet or pizza stone and into the oven to bake for 2 minutes. Working quickly, open the oven and flip the pitas. Allow them to bake for 1 minute and then flip again and bake until puffed and very pale golden on top (another minute).
Remove the pitas from the oven. If you want to open them up into pockets wait about 3 minutes so they can be handled then slice each round in half through the center. With a very sharp knife, gently coax open the center of each pita half. Serve warm or at room temperature.