Classics Pita Bread! where you can have various filling options, and it is a kid-friendly meal too!
7 dl luke-warm water
6g Dry yeast
25g Psyllium husk seeds
2 tsp Apple cider vinegar
3 tsp Salt
1/2 tsp Tarragon
125g Sorghum flour
100g Potato starch
200g Whole-grain rice flour
Dry yeast, salt, spices, apple cider vinegar, and psyllium husk seeds with lukewarm water and stir. Add the rest of the ingredients.
Turn the mixer to a medium speed and mix until combined for five minutes. Continue for an additional 10 minutes at high speed. I recommend doing it longer if you have time because you can never have too much air in your bread.
Let the dough rise for 1 hour with a cloth over the bowl.
Turn the oven to 250C. With a baking tray inside.
Turn the dough onto a lightly floured surface and knead it carefully so it’s no longer sticky. Divide into eight pieces and roll the dough into balls. Use a rolling pin to roll each ball into an excellent round shape.
The pita bread needs 7 minutes in the oven or until they are done. The bread will be puffed and light golden at the edges.
You can freeze the rest for another good time if you have leftovers.
Eat & Enjoy!
