Pillowy Gluten-Free Pita (from Aran Goyoaga’s Cookbook)

6 things you may not have.

The method's theirs. Go give them the click.

Ingredients

210 g superfine brown rice flour
2 tsp active dry yeast
2 tsp granulated sugar ((we used organic cane sugar))
310 g water, heated to 105 F (41 C) ((start with 300 g if using stoneground brown rice flour))
200 grams water, at room temperature
30 g psyllium husk powder ((powder, NOT whole husks))
12 g extra-virgin olive oil, plus more for greasing
60 g tapioca starch ((also called tapioca flour))
60 g potato starch ((NOT potato flour))
2 tsp kosher salt ((we used 1 ⅔ tsp of a finely ground salt, which is an equivalent amount by weight))

1 pita per serving

As published by Minimalist Baker.

The steps live at minimalistbaker.com. We don't copy them: Minimalist Baker wrote this recipe, and your visit supports them.