Pita/flat Bread

[mtcross]

I've been looking for gluten-free pita/flat bread when I get a chance at the local stores. I'm starting to wonder if there is such a beast commercially available or do I need to get to cooking? If the answer is "Yes get to cooking", how hard is it to make? Normally I'm not afraid to try cooking anything, but with the lack of options on my local shelves it makes me wonder why.

[RiceGuy]

I don't know if there are any on the gluten-free market, but I'm certain you'd save a ton by making your own.

I've created pita/pocket breads by accident, so I don't thing it's too difficult. Especially if you go about it on purpose. I suppose one place to start might be a pizza shell/crust recipe, and separate the dough into two halves. Spread on half out on a baking sheet, then spread a very small amount of oil on it, leaving a border all around the perimeter. Then put the second layer of dough over the top. You may find it easier to flatten it out between wax paper first, using a rolling pin. Perhaps another option is to buy one of the many very flat gluten-free pizza crusts out there. Yet another option (though it doesn't sound particularly promising as far as texture) may be to make the dough with a lot more water than the recipe calls for, so that it is a batter, then cook it in a pan like a pancake. A bread or pizza recipe should turn out rather chewier than a good pancake should be, but might be closer to a pita bread.

I'd say, never be afraid to experiment. If the resulting food item isn't good for what you were hoping for, it is probably still good for something else.

[bbuster]

This does not taste quite like pita bread, but it is really good and easy to make:

Flat Bread for sandwich wraps

1 cup sorghum flour

1/2 cup tapioca starch

2 Tbsp sugar

2 tsp xanthan gum

1 Tbsp yeast

1/2 tsp salt

3/4 cup water

1 tsp cider vinegar

2 Tbsp olive oil

2 eggs

Directions

1. Mix together all dry ingredients

2. In a heavy mixer, combine wet ingredients (water, vinegar, oil, and eggs).

3. Slowly add dry ingredients to well blended wet ingredients.

4. Beat on medium/medium high speed for 4 minutes.

5. Dust a large cookie sheet with oil/flour

6. Scrape dough onto oiled/dusted pan and press as thinly as possible.

7. Using a fork, tap indentations across the entire dough.

8. Preheat oven to 425F. Put pan of water on lower rack.

9. Bake for 11-15 minutes or until the top is slightly browned.

10. Cool 15-30 minutes before using. It will become flexible and soft.

NOTE: Cut and wrap in large Ziplock bags. Do not refrigerate.

[kareng]

I have not tried these but heard they were good. You can mail order & I think they are available in a few stores.

Open Original Shared Link

[tea-and-crumpets]

I have had these pitas: Open Original Shared Link

I got them at Fattoush, a (mostly) gluten free restaurant in Chicago. (The only gluteny products are regular pita brought in from elsewhere, and a baklava.) They were excellent.

[Takala]

This is an easy flatbread made of buckwheat, potato starch, and garbanzo flour, it needs no xanthan gum, nor egg.

If you cannot find buckwheat flour, you can usually find Kasha (toasted buckwheat) that can be ground easily in a kitchen hand mortar, a coffee grinder, or blender, because it only takes a heaping tablespoon of it in this recipe. I measure out the vinegar and a little bit of water first, then put the ground kasha in it to soak while measuring the other ingredients out. This also makes a good pancake, you can add a tiny amount of molasses and/or honey or agave, and other seasonings if you wish, such as a dash of spice or anise seed. For people who think they don't like garbanzo chickpea flours, try adding a bit of extra vinegar and some cumin. I have also made a mock "rye" version by adding a little bit of cocoa powder, molasses, and caraway seed and sometimes grated mandarin peel.

Open Original Shared Link

Grain free, Buckwheat bread for one

1 heaped tablespoon freshly finely ground roasted buckwheat kernels OR buckwheat flour

1 heaped tablespoon potato starch/flour

1 heaped tablespoon besan flour (chickpea or garbanzo flour)

pinch sea salt

2 good pinches bi-carb / baking soda

1 good pinch cream of tarter

1/2 tsp vinegar (apple cider vinegar is best) or lemon juice

1 tsp or splash of olive oil

enough water to make a thick cream consistency.

extra oil or butter for frying pan.

(optional: sweeteners, such as 1/2 teasp or more of molasses, agave, honey, pinches of anise seed, cinnamon, cumin, etc)

Preheat pan with oil or butter, but watch it doesn't burn. You want it medium warm by the time you are ready to cook. Cast iron pans, dedicated to gluten free works very well.

If necessary, grind your kasha (toasted buckwheat, which I think tastes better) and mix with the vinegar and a little water to soak, while measuring the other stuff on top, adding the baking soda last. Mix, adding enough water to make a nice, thick batter. Pour into the heated pan, and watch until the bubbles cook thru and the edges just begin to dry out - check the bottom with a spatula, then flip it and finish cooking on the other side.

Makes one flatbread.

Sweeteners can be added for a pancake.