Gluten Free Pita Bread Easy Flatbread Recipe Elavegan

Instructions

1. In a large mixing bowl, combine the gluten-free all-purpose flour, almond flour, tapioca flour, baking powder, and salt. Mix well to ensure all ingredients are evenly distributed.

2. Gradually pour in the warm water and olive oil. Use a wooden spoon to combine everything until a dough starts to form. If the dough feels too sticky, add a bit more gluten-free all-purpose flour until it becomes more manageable.

3. Once the dough comes together, transfer it to a clean, lightly floured surface. Knead the dough for about 2-3 minutes until it feels smooth and elastic.

4. Divide the dough into equal-sized portions, depending on how large you want your pitas to be. Roll each portion into a ball and cover them with a clean kitchen towel. Let the dough rest for about 15-20 minutes to allow it to relax.

5. Preheat a non-stick skillet or griddle over medium heat. While the skillet is heating up, take a dough ball and roll it out on a lightly floured surface into a round flatbread, about 1/4 inch thick. You can use a rolling pin to achieve a uniform thickness.

6. Carefully transfer the rolled-out dough to the preheated skillet. Cook the flatbread for about 2-3 minutes on each side or until they develop a slight golden brown color and start to puff up. You may need to gently press down on the bread with a spatula to encourage puffing.

7. Once the flatbread is cooked, remove it from the skillet and place it on a clean kitchen towel. Cover it to keep warm while you repeat the process with the remaining dough balls.

8. Serve your freshly made Gluten-Free Pita Bread warm with your favorite fillings or dishes, or store them in an airtight container once they have cooled completely.