Ingredients

1. 5g yeast
2. 1 tsp sugar
3. 125 ml warm water
4. 300g Glutafin Gluten Free Select Multipurpose White Mix
5. 1 tsp xanthan gum
6. 1 tsp baking powder
7. 1tbsp olive oil
8. 1 tsp salt

*This recipe can also be made with the Glutafin Gluten Free Multipurpose White Mix

Method

1. In a small bowl, mix the yeast and 1 tsp sugar with 125ml warm water and leave for 15 minutes or until frothy.
2. In a large bowl, combine the flour mix, salt, xanthan gum and baking powder.
3. Stir the yeast into the flour until a rough dough is formed. Add the olive oil and knead in the bowl until you have a smooth soft dough. You should be able to handle it without getting dough on your hands. If it feels sticky add a little more flour mix.
4. Put in a clean, oiled bowl and cover in cling film until doubled in size (about 1.5-2 hours).
5. When the dough has risen turn it out onto a worksurface sprinkled with a bit of mix and knead. Divide the dough into 8 pieces and roll out to about 2mm thick ovals. Put on an oiled baking tray until ready to cook.
6. Heat a grill to medium and cook the pitta for 2 minutes on each side (or you could use a preheated griddle pan). The pittas should turn golden and puff up and will create a pocket.  Keep an eye on them as they can puff up a lot during cooking.