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 (12 oz or 340g) 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
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.