Proof yeast 1 tsp dry yeast
5 TB (1/4 cup + 1 tb) warm water 108-113ºF
1 tsp sugar
Dry
75 g tapioca starch70 g rice flour
50 g sorghum flour
1/4 tsp xanthan gum
1/2 tsp salt
2 tsp psyllium husk powder
1 tsp baking powder
2 tsp olive oil
Add Wet Ingredients: Add the yogurt and olive oil, to the flour mixture.
Knead: Slowly add yeast water while kneading to form a soft, smooth dough.
Rest: Cover the dough with a damp cloth or bowl and let it rest for 15-20 minutes.
Shape: Divide the dough into 2-3 equal portions and shape them into balls.
Cook: Heat a cast-iron skillet or tava over medium-high heat.
Wet
112 g/1/2 cup Greek yogurt2 tsp olive oil
make
Proof yeast: 113ºF water, yeast and sugar. Let stand until bubbly.
Mix Dry Ingredients: In a large bowl, whisk together the sorghum, tapioca, rice flours, salt, psyllium husk, baking powder and xanthan gum.
Add Wet Ingredients: Add the yogurt and olive oil, to the flour mixture.
Mix with a spoon until it forms a crumbly, sticky texture.
Knead: Slowly add yeast water while kneading to form a soft, smooth dough.
The dough should be soft but not overly sticky.
Rest: Cover the dough with a damp cloth or bowl and let it rest for 15-20 minutes.
This helps the psyllium and flour absorb the water, making it easier to roll and the dough stiffens up.
Shape: Divide the dough into 2-3 equal portions and shape them into balls.
Using a rolling pin and extra flour for dusting, roll each ball between two sheets of parchment paper or plastic wrap into a circle about ¼-inch thick.
Cook: Heat a cast-iron skillet or tava over medium-high heat.
Place the rolled dough onto the hot skillet.
Cook for 1-2 minutes until bubbles appear, then flip.
Cook the other side for 1-2 minutes, pressing gently with a clean cloth
NOTES:
the first batch i added psyllium husk into the flours and added 1 TB extra water because of the psyllium.
The dough was stiffer and easier to handle - easy to roll and get into the pan
second batch: i wondered about adding baking powder. I like the lift but i did not achieve the big poof to then open the pita so i am now calling this flat bread, i did like the texture but the biggest issue was getting the slightly softer dough into the pan with out it folding on itself if the dough round was to big in diameter.
Conclusion: both work but if i want a larger round to make a sandwich i'll keep the baking powder out.
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| dough texture no BP |
 |
| smaller round |
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| larger round rolled between cling film |
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| hot pan, olive oil smaller size around 1/4 of dough |
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