Gluten-Free Sourdough Pita Bread
I’m truly delighted by these little, gluten-free, sourdough pita breads. They puff-up when baked, they’re perfect for pocket sandwiches, and 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 tablespoon honey
1 tablespoon chia seeds
2 teaspoons xanthan gum
1 ½ teaspoons whole, unrefined sea salt, finely ground
1 ½ cups tapioca flour, plus more for rolling out the dough
1 ½ cups sorghum flour
1 teaspoon extra-virgin olive oil
½ teaspoon baking soda
In a large bowl combine the mature starter, warm water, honey, chia seeds, xanthan gum, and sea salt. Whisk until evenly combined, about 2 minutes. Add ½ cup of the sorghum flour and ½ cup of the tapioca flour. Use a wooden spoon or the dough hook to mix. Slowly add the remaining flours, mixing well after each addition. Add the olive oil and baking soda. Mix until they are absorbed into the dough, about 1 more minute. Scrape the dough into a ball. Cover tightly. Set to rise in a warm (about 75 degrees F) place for 2-3 hours, until nearly doubled in bulk.
Center the oven rack. Place a cast-iron griddle, cast-iron skillet, or pizza stone in the cold oven. Pre-heat 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 1/4-inch to 3/8-inch thick and about 6 inches in diameter.
Carefully transfer to the preheated pan (a plastic bench scraper is ideal for this). Bake 1-4 breads per batch (depending on the size of pan you’re using). After 3 minutes remove from the oven. Flip each bread. Use the flat side of a metal spatula to press down the pita (this actually helps the bubbles to expand). Bake until puffy and barely browned, about 3-4 more minutes. Press down the breads again just before removing from the oven. Stack hot pita breads and wrap in a kitchen towel. This will keep them moist and warm for up to one hour. Slice open while still warm. Store cooled pita tightly covered in the refrigerator for up to 3 days.