(3 votes, average: 3.33 out of 5)
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Finally! A gf pocket pita bread that you can actually split and fill! This pocket pita is the best when eaten the day it’s made and does not split well after it has cooled completely. Make sure to follow the instructions very carefully, and you’ll have pocket pita in no time!
2 1/2 cups warm water (110 degrees F/45 degrees C)
3 cups Better Batter Gluten Free Flour
1 teaspoon salt
1 tablespoon vegetable oil
1 1/2 teaspoons white sugar
1 1/2 teaspoons active dry yeast
Instructions
Mix all of the above ingredients in your mixer on high speed for about three minutes. It should look like really thick cookie dough.
Oil a rolling surface and your hands very, very well and split your batter into 12 globs.
Flatten the batter into 6 inch rounds with a well oiled rolling pin. Alternately instead of using oil, flour the pieces of dough and roll out. This will created less consistent results.
Transfer the pita to parchment sheet lined cookie sheets with a large spatula (well-oiled). Let rise 30 minutes or until slightly puffed.
Meanwhile, heat oven to five hundred degrees, and place oven rack on lowest level. Cook one sheet of pita at a time, for five minutes.
Remove immediately to a damp towel or paper bag and let cool. Split with a knife and serve.
Wondering if anyone else tried the pita pocket recipe. I’m tempted today, but I have to wait for hubby to get home to move my big heavy kitchenaid mixer to the counter. LOL
So I tried this recipe out and failed. They tasted delicious though! I followed the recipe exactly but my dough ended up being very thin. It was a big oily mess, I wonder if I would have had more luck rolling it out with flour instead of oil. I couldn’t get the rolling pin to roll it out so I used my hands. I let it rise for more than 30 min. Then, when I put them in the oven they never puffed. It ended up being more like a flatbread than a pocket pita. It was also doughy after baking for extra time. I will say it was so delicious though. I took it to my dad’s pizza restaurant and ran it through the pizza oven. It tasted like a chalupa from Taco bell! It was really good. I stored the rest in the freezer. They froze very well! As a matter of fact, before I knew it they were all gone. I plan on making this again at least twice, once exactly the way I made it before so I can have a delicious flatbread, and the other time with some revisions to get a pocket pita.
Hi, Alia!
You might have better luck with flour than oil. I am also guessing you need to either make it thicker or use higher heat. I personally have taken to using the broiler.
I made a great pita using Better Batter Flour. My daughter had all these friends over and I had made falafel for them and bought regular “gluten” pita for her friends and made her the gluten free pita. Her friends went back for seconds but instead ate all of her gluten free pita. It was THAT good! you can view the recipe here;
http://whatsfordinner-momwhatsfordinner.blogspot.com/2011/04/gluten-free-pita-bread.html
Mine isn’t dairy free though. Best of luck!
Christi