gluten free pita bread shown filled with tender chicken Souvlaki and tangy Tzatziki sauce
Prep Time: 4 minutes
Total Time: 20 minutes
1 – 2 teaspoons avocado oil, if needed
1 cup tapioca starch/flour
1/2 cup sweet white sorghum flour or brown rice flour
1/4 cup white rice flour
1 teaspoon light brown sugar, granulated sugar or honey
1/2 teaspoon baking soda
1/2 teaspoon table salt or sea salt
1/4 teaspoon onion powder
1/2 cup water
1 large egg
1. Preheat Griddle: Heat a large cast iron skillet or griddle over medium-low heat. Lightly grease the griddle or pan with oil, if needed, using a clean paper towel.
2. Make Batter: In a medium mixing bowl add all of the ingredients. Using a whisk or a hand mixer, whisk well until thoroughly combined. (Batter should be the consistency of pancake batter – you may need to add a bit more tapioca to thicken it or a bit more water to thin it out accordingly.)
3. Cook Pitas: Using a 1/4 cup dry measure with a handle and waiting until griddle is hot, transfer 1/4 cup of batter to hot griddle and gently spread out in a circle using the bottom of the measure. Repeat as space allows. Cook pitas until they start to dry around the edges and bubble in the middle.
4. Flip Pitas: Flip pitas and continue to cook until light spotty brown, about 1 to 2 minutes total time, depending on the heat of the griddle. (If there are black spots on the pita, reduce heat. If it takes longer, increase heat.)
5. Finish Pitas: Transfer pitas to a plate and cover with a clean kitchen towel to keep warm. Continue with remaining batter, greasing the griddle as needed.
6. Serve & Enjoy: Serve the pitas hot with your favorite filling. To store, wrap in foil and freeze. Store in a zipper bag until needed, then thaw the quantity needed. Enjoy!
