Name: Pillowy Gluten-Free Pita (from Aran Goyoaga’s Cookbook)
Prep time: 2 h
Cook time: 40 min
Total time: 2 h 40 min
Yield: 8
Cuisine: Dairy-Free, Gluten-Free, Middle Eastern-Inspired, Vegan
Ingredients: 210 g superfine brown rice flour; 2 tsp active dry yeast; 2 tsp granulated sugar ((we used organic cane sugar)); 310 g water, heated to 105 F (41 C) ((start with 300 g if using stoneground brown rice flour)); 200 grams water, at room temperature; 30 g psyllium husk powder ((powder, NOT whole husks)); 12 g extra-virgin olive oil, plus more for greasing; 60 g tapioca starch ((also called tapioca flour)); 60 g potato starch ((NOT potato flour)); 2 tsp kosher salt ((we used 1 ⅔ tsp of a finely ground salt, which is an equivalent amount by weight))

From the recipe box

Pillowy Gluten-Free Pita (from Aran Goyoaga’s Cookbook)

Yield8

Prep120 min

Cook40 min

Total160 min

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Ingredients

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Step by step

Method

6 steps

1
Stir the brown rice flour, yeast, sugar, and 310 g warm water in a bowl. Cover and let it sit 30 minutes, until bubbly.
2
Whisk the psyllium husk powder into the 200 g room-temperature water and let it gel 1 to 2 minutes.
3
Add the psyllium gel, olive oil, tapioca starch, potato starch, and salt to the flour mixture and mix until a smooth, soft dough forms.
4
Cover and let rise in a warm spot 1 hour, until puffy.
5
Divide into 8 pieces and pat each into a 6-inch round on oiled parchment.
6
Heat a cast-iron skillet over medium-high. Cook the pitas one at a time 3 to 4 minutes per side, until puffed with brown spots. Wrap in a towel to keep soft.

Pillowy Gluten-Free Pita (from Aran Goyoaga’s Cookbook)