Panes de pita sin gluten

Ingredientes

• 260 g gluten-free self-raising flour
• 3 g yeast
• 160 ml lukewarm water
• 1 generous splash of olive oil
• 1/2 teaspoon salt

Preparación

1. 1

   Add the yeast to the lukewarm water, stir briefly and let it sit for a few minutes.Add the salt to the flour, then add the olive oil and the water with yeast to the flour. Mix this with a food processor or a mixer fitted with dough hooks until you have a smooth dough. You can also knead it by hand.Cover the dough with a damp tea towel and let it rise in a warm spot in the house (25–30°C) for about half an hour.Then shape the dough into 6 equal balls. Line a baking sheet with parchment paper. Arrange the six balls on the sheet. Make sure there's enough space between them, because you'll now roll them out with a rolling pin into circles. Make the pita breads about 2 cm thick; not too thin, otherwise you won't be able to cut them open properly.Preheat the oven to 225°C. Bake the pitas for about 10 minutes until golden brown, then let the breads cool thoroughly.