Gluten-Free, Sourdough Pita Bread
I’m truly delighted by these little, gluten-free, sourdough flat breads. They puff-up when baked, they’re perfect for pocket sandwiches, and they’re wonderful with hummus!
2 cups mature Gluten-Free Natural Levain Starter Culture
½ cup warm (about 100 degrees F), well, spring, or filtered water
1 ½ cups tapioca flour, plus more for rolling out the dough
1 tablespoon honey
1 tablespoon chia seeds
2 teaspoons xanthan gum
1 ½ cups sorghum flour
1 ½ teaspoons whole, unrefined sea salt
1 teaspoon extra-virgin olive oil
In a large bowl combine the mature starter, warm water, honey, chia seeds, and xanthan gum. Whisk until evenly combined, about 2 minutes. Add ½ cup of the sorghum flour and ½ cup of the tapioca flour at a time. Use a wooden spoon or the dough hook to mix incorporated. Add 1 teaspoon of olive oil. Mix until the oil has been absorbed into the dough, about 1 more minute. Scrape the dough into a ball. Lightly oil the mixing bowl. Turn the dough in the bowl to coat in the oil. Cover tightly. Set to rise in a warm (about 75 degrees F) place for 2 ½-3 hours, until nearly doubled in bulk.
Center the oven rack. Place a cookie sheet or jelly-roll pan in the cold oven. Preheat the oven to 500 degrees F. Use a bench scraper or chef’s knife to cut the dough into eight equal portions. Lightly flour your hands, a work surface, and a rolling pin. Form the dough into a ball. Flatten and roll into a round that is ¼-inch to 3/8-inch thick and about 6-inches in diameter.
Bake 3-4 breads per batch on the hot cookie sheet. After 3 minutes remove from the oven. Flip each bread. Use the flat side of a metal spatula to press down all of the bubbles in the pita (this actually helps the bubbles to expand). Return to the oven. Bake until puffy and barely browned, about 3-4 more minutes. Stack hot pita breads and wrap in a kitchen towel. This will keep them moist and warm for up to one hour. Serve while still warm. Store cooled pita tightly covered in the refrigerator for up to 3 days.