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Pillowy Gluten-Free Brown Rice Flour Pita Recipe

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4.3 from 4 reviews

  • Author: Lea
  • Total Time: 2 hours 40 minutes
  • Yield: 8 pitas
  • Diet: Gluten Free

Description

This recipe from Aran Goyoaga’s cookbook creates soft, pillowy gluten-free pitas using a blend of brown rice flour, tapioca starch, and potato starch. The dough is proofed, shaped, and baked on a pizza stone or cast iron skillet at high heat, resulting in perfectly puffed and tender pitas that are hollow inside, ideal for stuffing or dipping. These pitas are dairy-free, gluten-free, and pleasantly chewy with a crisp yet tender crust.

Ingredients

Sponge

  • 210 g superfine brown rice flour
  • 2 tsp active dry yeast
  • 2 tsp granulated sugar (organic cane sugar recommended)
  • 310 g water, heated to 105°F (41°C) (start with 300 g if using stoneground brown rice flour)

Dough

  • 200 g 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 (or 1 ⅔ tsp finely ground salt, equivalent by weight)

Instructions

  1. Make the sponge: In a large bowl, whisk together the brown rice flour, active dry yeast, and sugar. Pour in the heated water (105°F/41°C) and whisk until the mixture becomes a very smooth and thin paste, resembling runny yogurt. Cover the bowl with a kitchen towel and allow the sponge to proof at room temperature until puffed up, about 30 minutes.
  2. Preheat the oven: Place a rack in the bottom third of your oven and position a pizza stone or a 12-inch cast iron skillet on the rack. Preheat the oven to 500°F (260°C) and continue heating for an additional 15 minutes after reaching the temperature to ensure the stone or skillet is very hot.
  3. Make the dough: Whisk the room temperature water, psyllium husk powder, and extra-virgin olive oil into the prepared sponge until completely smooth and the mixture gels, about 5 minutes. In a separate large mixing bowl, whisk together the tapioca starch, potato starch, and salt. Add the gelled sponge to the starch mixture. Attach a dough hook to a stand mixer and mix the dough on medium speed for 3 to 4 minutes until it forms a wet, sticky, but cohesive and bouncy dough. Begin combining with a spatula by hand if preferred.
  4. Proof the dough: Lightly grease a large bowl with olive oil. Transfer the dough into the bowl, cover it with a kitchen towel, and allow it to proof until doubled in size, roughly 30 to 40 minutes.
  5. Shape the dough: Dust a clean work surface with brown rice flour and invert the proofed dough onto it. Divide the dough into 8 equal portions (about 110 g each). Knead each piece a few times and shape them into tight balls. Lightly dust both sides with brown rice flour and roll each into a disk about 6 to 7 inches (15 to 18 cm) in diameter and 1/8 inch (3 mm) thick. Ensure no holes or tears are present to prevent air from escaping during baking; if holes appear, knead and roll the dough again.
  6. Bake the pita: Using a pizza peel or the back of a sheet pan, carefully transfer 2 dough disks at a time onto the preheated pizza stone (or one at a time if using the cast iron skillet). Bake for 5 minutes; the dough should puff up significantly. Using tongs or a spatula, flip each pita and bake for an additional 4 minutes until golden brown specs appear. Avoid overbaking to prevent excessive crispiness or underbaking to keep the center from being gummy. Transfer cooked pitas to a wire rack and bake remaining dough.
  7. Cool the pita: Allow the pitas to cool for at least 20 minutes before serving. The pitas will deflate slightly but remain airy and mostly dry inside with a touch of moisture. They are best enjoyed the same day but can be stored frozen for up to 3 months. To refresh, lightly spray with water and reheat in a cast-iron pan.

Notes

  • If the pita does not puff up during baking, check for tears or holes in the dough, ensure the oven and pizza stone/skillet are fully preheated, and avoid over-flouring the surface which might inhibit puffing.
  • Using fine superfine brown rice flour is preferable for best texture; stoneground brown rice flour requires slightly less water.
  • The psyllium husk powder is essential to give the dough elasticity and gumminess since gluten is absent.
  • The dough is quite wet and sticky; using a stand mixer with a dough hook greatly facilitates mixing and kneading.
  • Once baked, the pita can be stored frozen and refreshed by reheating after spraying with water to restore softness.
  • Prep Time: 45 minutes
  • Cook Time: 20 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: Gluten-Free

Find it online: https://recipesbylea.com/pillowy-gluten-free-brown-rice-flour-pita-recipe/