I made gluten-free Greek Pita!!!
How many times have I seen images and recipes of this Greek bread cooked in a pan, how many times has it tempted me… but alas, I have never been to Greece, and even then, I wouldn’t have been able to eat it. So I told myself, let’s try it!
Guys, I don’t know if it’s exactly like the original, but I can say I really liked it, well-cooked and firm on the outside but soft inside.
If you want to try it, just keep reading, but then let me know what you think 😉
Here below, I leave you the link for some of my gluten-free leavened recipes.
- Difficulty: Easy
- Cost: Very Cheap
- Rest time: 3 Hours
- Preparation time: 10 Minutes
- Cooking methods: Stove
- Cuisine: Greek
- Seasonality: All Seasons
Ingredients
- 2 1/2 cups gluten-free bread flour
- 1/2 cup water
- 1/2 cup milk (lactose-free if desired)
- 2 tsp olive oil
- 1 tsp salt
- 1 tsp sugar
- 1/2 tsp dry yeast
- to taste Thyme and parsley (for garnish)
Tools
- Bowl
- Rolling pin
- Pan
Steps
Mix water and milk and heat them until lukewarm.
Pour the flour into a large bowl with the yeast and sugar, pour half of the liquid in the center and start mixing.
Once the liquid is absorbed, pour in the rest along with the oil and salt. Initially mix with a fork, then turn onto a work surface and knead by hand.
You will get a compact and soft dough, form a ball and place it in an oiled glass bowl. Cover with a cloth and let it rise in the oven turned off but with the light on.
Leave it until it doubles in size, it will take 2 to 3 hours.
Now that the dough has risen, start taking pieces of dough, deflate them, and form balls of about 3.5 oz each. You will get 6.
Put a pan on the heat, if it’s big enough, you can cook more at once.
Meanwhile, begin rolling out the balls into fairly thin sheets, without worrying too much about the shape.
Cook in the pan over medium heat with the lid on for about 10 minutes, turning them a couple of times.
As they cook, stack them on top of each other to retain moisture.
To dress them, I prepared a small bowl with olive oil, chopped garlic, parsley, and thyme.
Enjoy them immediately! They are excellent with meats and cold cuts, maybe with some sauce.
If they should be left over, you can reheat them in the oven or a toaster for the next meal, at most the next day, to bring them back to life and they’ll still be good.
