Orly's Gluten Free Skillet-Cooked Pita Bread
Makes 8 pitas
1 cup warm water
2 teaspoons active dry yeast
2 1/2 cups Tuscany Blend
2 teaspoons salt
1-2 teaspoons olive oil
Mix In the bowl of a stand mixer with the paddle attachment, combine the water and yeast together, and let sit for about five minutes until the yeast is dissolved. Add 2 1/2 cups of Tuscany Blend, salt, and olive oil. Mix on medium speed until a smooth dough is formed. *
Proof: Turn the dough out onto a work surface sprinkled with Tuscany Blend. Divide the dough into 8 equal pieces and sprinkle the pieces with more flour. Gently flatten each piece into a thick disk and then cover them with a kitchen towel or plastic wrap wrap for 45 min-1 hour, until dough is soft and airy to the touch.
Shape: Using a floured rolling pin, roll one of the pieces into a circle 8 inches wide and about a quarter inch thick. Lift and turn the dough frequently as you roll and continue to flour your work surface as needed to make sure the dough isn't sticking.
Bake: Pre-heat a skillet on medium-high heat and very lightly spray it with cooking oil. Lay a rolled-out pita on the skillet and bake for 1-2 minutes. Flip and cook for 1-2 minutes on the other side. The pita should start to puff up during this time.** Keep uncooked pitas covered with a clean dishtowel while cooking to prevent the dough from drying out.
Orly the Baker's Tips and Tricks:
*At this point, you can refrigerate the pita dough until it is needed. You can also cook one or two pitas at a time, saving the rest of the dough in the fridge. The dough will keep refrigerated for about a week.
**Sometimes you get pitas that won't puff. The problem is usually that skillet is not hot enough. Make sure the skillet has been pre-heated on a med-high flame for 5 minutes before cooking. If you pita does not puff, it will taste just like a laffa bread and can be used as a wrap or for dipping in hummus.