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Pita Bread; Gluten Free, Yeast Free


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Ingredients

12 portion(s)

Ingredients

  • 500g Gluten free plain flour, (or 400g GF plain flour and 100g milled buckwheat)*pictured
  • 560g hot water
  • 50g olive oil
  • 1 heaped tablespoon of Honey
  • 30g Gluten Free Baking Powder
  • 2 heaped teaspoons Bicarb soda
  • 20g xanthan gum
  • 1/2 teaspoon Salt
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Recipe's preparation

    NB: this recipe is also size suitable for use with TM31 machines
  1. 1. Preheat the oven to 250 degrees (230 degrees if fan forced) and pre-heat the baking tray as well. (For safety; DO NOT heat the tray with baking paper on it.)

    2. Add buckwheat to the mixing bowl and mill for 30 secs / speed 10. If not using, skip to step 3.



    3. Weigh all the remaining dry ingredients in the mixing bowl and mix 7 secs / speed 6.



    4. Add the hot water, honey and oil and mix for 10 secs / speed 6.5.



    5. Turn the dough out onto your Thermomat or a clean and well floured board or bench, knead it gently into a log shape. Divide it into 12 equal sized portions with the spatula.



    6. Roll or press each one out on the floured work surface into rough rounds about 5mm-thick.



    7. Place half the rounds on the preheated baking tray (add baking paper here if using), put them in the oven and bake for 8-10 minutes or until golden and puffed. Repeat with the remaining rounds.
    NB: watch them closely towards the end of the cooking time as they do go quite golden, quite quickly.




    Cool Pita bread rounds on a wire rack.



    8. While still slightly warm, carefully use a small serrated knife to split the rounds open on one side and to make the pocket inside each one.



    9. These last very well stored in a ziplock bag on the counter for a couple of days but if you aren't going to use them all in that time, I recommend freezing them flat in ziplock bags to maintain freshness.
    Defrost fully to use as needed.

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Accessories you need

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Tip

These little guys make brilliant toasties in the sandwich press!!

For easy, toasty work lunches in winter (sandwich press at work permitting!)

Fill as desired, wrap in baking paper and pop it into a lunchbox; when you are ready, all you have to do is put it into the sandwich press (preferably when its cold^) for a super toasty lunch from the fridge to your plate!!

^If the press has already been used and you want to ensure the filling is hot right through, microwave the pocket for 20 seconds before toasting it.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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