Bake this gluten-free pita bread from scratch with just oat flour, potato starch, cornstarch, and yeast. Great bread for sandwiches and snacks.
Preparation Time
15 mins
Cooking Time
5 mins
Total Time
20 mins
Calories
308 Calories
Recipe Instructions
Step 1
Combine oat flour, potato starch, cornstarch, tapioca flour, xanthan gum, yeast, sugar, and salt in the bowl of a stand mixer; whisk until well mixed, about 1 minute.
Step 2
Line 2 baking sheets with parchment paper. Divide dough into 6 equal pieces; roll each piece on a floured surface to a 6-inch circle. Place on the prepared baking sheets; cover with plastic wrap and set aside for 1 to 1 1/2 hours.
Step 3
Preheat the oven to 450 degrees F (230 degrees C). Heat a pizza stone in the oven.
Step 4
Spray pita breads with water and place them straight on the hot pizza stone.
Step 5
Bake in the preheated oven until puffed and lightly golden, 5 to 7 minutes.
Step 6
Whisk milk, egg, olive oil, and vinegar together in a separate bowl until well combined, about 1 minute. Stir milk mixture in gradually to flour mixture on low speed; mix until a soft dough comes together, about 5 minutes.
Ingredients
1 egg
1 teaspoon salt
1 teaspoon white sugar
1 tablespoon active dry yeast
1 cup warm milk
1 teaspoon apple cider vinegar
2 tablespoons xanthan gum
0.25 cup olive oil
0.33333334326744 cup cornstarch
0.33333334326744 cup tapioca flour
0.5 cup potato starch
1.25 cups gluten-free oat flour (such as Bob's Red Mill®)
