I‘m really bad with surprises. It’s not that I don’t like it when someone surprises me, that is, unless they are hiding under my bed to “surprise” me–that is something bordering a heart attack. I really love surprising people it’s just that I have a difficult time for the “waiting to execute” part. Take my first Christmas with Matt. Two weeks before the big day, I begged for him to open one gift. The gift that I knew he would be so excited to open and would need before Christmas morning (it was probably something like a shirt). Next thing I knew it was 3 days before Christmas and we already opened every gift. Even the stocking stuffers.
If I have something special in store for you, I don’t see why I should wait so long to share it. All that to say, this recipe was scheduled for next week but I just couldn’t stand it anymore! I had to share it with you today because, well, read the first paragraph.
This gluten-free vegan pita bread is soft, chewy, bendable, flavorful, and still tastes great warmed up two days later (that’s as far as I got). You can slice right through it and stuff it with your favorite pita pocket treasures.
I’m so jazzed about it (she says with her sparkle fingers). No but for real, this pita is delightful. I have made three different recipes now. The first one was decent but didn’t slice well and surely didn’t have the softness that I was looking for. I was an amateur back then. The second one I made I shared on Instagram. They were beautiful! Much prettier than these above but they turned hard as a rock after they sat on the counter. I broke my toof, methinks. This one though, this…this is the golden child. I have made it a couple of times now and it’s delicious!
- 2 1/2 tsp. dry active yeast
- 2 c. warm water (approx. 100 degrees)
- 2 tsp. maple syrup or agave
- 2 Tbsp. vegetable oil (or whatever oil you choose)
- 2 Tbsp. psyllium husk powder (I used Secrets of the Pysllium from Trader Joe's)
- 1 c. white rice flour
- 1 c. superfine brown rice flour
- 1/2 c. potato starch
- 1/2 c. arrowroot powder
- 3 tsp. xanthan gum
- 1 tsp. salt
- Mix the warm water, yeast and syrup together. Allow to sit for 10 minutes undisturbed until frothy. If this does not happen you must start again.
- Add the oil and psyllium to the mix and stir.
- In a large bowl, whisk the dry ingredients together.
- Add the wet mix into the dry and stir with a wooden spoon until combined. Your dough will be slightly sticky (as you can see in the pictures). It should remove from the bowl however it shouldn't stick completely to your fingers either.
- Cover and leave on your counter in a warm, draft-free zone for 45 minutes.
- Preheat your oven to 450 degrees. Line a baking sheet with parchment paper.
- Divide your dough into 8 equal balls. Line your counter with parchment paper and lightly flour it (you will need to do this). Take one ball and using your hands, gently create a circle by pushing the dough out from the middle. You don't want to completely flatten it though. Leave a little pillow of thickness.
- Transfer to the baking sheet and bake for 5 minutes. Turn over the pita and bake another 2 minutes until barely browned. Repeat with the remainder dough.
- Allow to cool completely before you slice.
- Makes 8 pita breads but 16 pita pockets when (and if) sliced in half.
Try putting the pita in a skillet with a little olive oil to lightly brown it up before serving. It’s amazing. Now, who wants falafel???