This pitta bread is closer to the authentic Greek pitta that I grew up with than the pocket pita that are very popular in grocery stores. A little thicker and without consistent pockets, this bread is soft and sweet – perfect for when you just can’t be fussed to turn on the oven but still want to make sandwiches, or for pairing with marinated lamb skewers and a nice parsley and cucumber salad. This bread requires nearly zero rising time, which makes it truly convenient. This recipe makes 12 6 inch pitta
3 cups (12oz or 340g) Better Batter Gluten Free Flour
1 1/2tsp salt
2 1/2 tsp (one pack) active dry yeast
2tbsp – 1/4 c sugar, use more or less, depending on taste
1/4 c olive oil
2-3 cups water
Mix all dry ingredients together. Add the oil and the first 2 cups of water, and beat on high speed, with the paddle attachment, for 3 minutes. Check texture – it should resemble shaped cookie dough (like sugar cookie dough). If the dough is too dry, add up to 1 c extra water, a 1/4 c at a time, until mixture resembles rolled cookie dough.
Turn grill on to preheat at high heat.
Turn dough onto a lightly floured surface and separate out into 12 balls. Roll each ball into a 6 inch circle, stacking as you go.
Place dough circles on the grill and grill for 1-2 minutes per side – you will get best results from closing the grill before flipping and after flipping for about a minute. These pitta may puff as they cook – cook until they are golden brown on each side and remove immediately. Allow to cool for 1-5 minutes before serving – they are hot!