- 1 package active yeast
- ½ cup warm water
- 1 tsp raw organic cane sugar
- 1½ c brown rice flour
- ½ c tapioca flour
- 1 c sorghum flour
- 2 tsp xanthan gum
- Few cranks of my Pink Himalayan Sea Salt grinder.
- 1 cup lukewarm water
- 1 egg (or sub flaxmeal and water to make it vegan!)
Before you get everything together, start by assembling the warm water and yeast in a small bowl. When the yeast has dissolved, add the sugar and let sit for 10-15 minutes. In a large bowl, combine the dry ingredients and mix together. Then add yeast mixture and egg and mix. Slowly add lukewarm water whilst mixing the whole time. Grease bowl, cover, and let the dough sit in a warm place for 2-3 hours (until risen).
Once risen, it's rolling and cooking time! Preheat oven to 500F (or if cooking other things like me, 425-450 and put on lower rack). Cut dough into pieces. The original recipe says it makes 10-12 pitas, I squeezed out 16. Flouring the surface and your rolling pin, roll out each piece into a circle. If OCD like myself, use large circle cutter to make perfectly round. Place onto cookie sheet which has been sprayed with extra virgin olive oil. Repeat. Maybe spray some olive oil on top when all sorted as pictured (top). Use multiple cookie sheets or oven rounds if need be.
Cook on the first side for 4 minutes. Flip and cook another 2. Serve immediately. Goes nicely with tzatziki and hummus, or make a sandwich. They stored well in fridge for about 2 days, reheat in oven preferably, but stove top in frying pan also works. They also freeze nicely.