Pita Bread

This was my first attempt at making pita bread. I remember watching "The Great British Baking Show" and one of Paul Hollywood's technical challenges was......gluten free pita bread!! If this well respected baker made it work, maybe I could give it a shot. Keep in mind that this recipe is metric and a lot of the measuring uses a food scale.

Ingredients
Yield: Makes 12 Pitas
750 grams GF flour mix
30 grams psyllium powder*
15 grams sugar
21 grams instant dry yeast
3 large free-range eggs
1 Tbsp white wine vinegar
6 Tbsp olive oil

Instructions

1. Mix the psyllium powder with 300ml of water. Set aside to allow mixture to thicken.
2. Add flour to mixing bowl. Add sugar and salt to one side, and the yeast to the other side of the bowl.
3. Crack the eggs into the center of the flour, add vinegar, olive oil, and psyllium mixture. Combine ingredients to form a soft dough.
4. Gradually add about 300ml of water (you may not need all but dough should be soft and slightly sticky).
5. Place onto a floured surface and kneed to form a smooth dough. Place dough back in bowl and cover with cling wrap. Let rise for about 1 hour.
6. Heat the oven to 425 F and place baking sheets in the oven to heat up (I used a pizza stone).
7. Dust surface with flour and divide dough into 12 equal pieces. Shape each into a ball. 
8. Roll each piece into oval shapes about 4 mm thick.
9. Remove baking trays from the oven and dust with a little flour. Lay four pittas on each tray and bake for 10-12 minutes, or until puffed up and cooked through.
10. Remove from the oven and wrap in a clean tea towel (or put in brown paper bag) to steam.

*Psyllium powder helps give gluten free flours the structure that gluten gives normal bread.

I made falafel with these pitas.