Pita Bread

160 grams white rice flour

80 grams tapioca flour

2 teaspoons psyllium husk powder

½ tablespoon sugar

10 grams yeast

¾ teaspoon salt

200 grams warm water

2 teaspoons olive oil

Gluten-free flour for dusting

Combine the rice flour, tapioca flour, psyllium husk powder, sugar, and yeast in a large bowl. Mix well. Add the salt and mix well. Add the water and oil, stirring until the dough is smooth. Cover the dough and let it rise for about an hour.

Heat a skillet over medium-high heat.

Portion out the dough into desired sizes. Dust the work surface with gluten-free flour. Roll out portions of dough until they’re very thin. Place the pita in the hot skillet. After a couple minutes, bubbles should start to form. As the underside just starts to brown, flip the pita and cook on the second side.

If the pita doesn’t rise, let the skillet get hotter and/or roll the pita thinner.