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Greek Gluten Free Pita Bread for Souvlaki – and a vegan version

Yields6 Servings

Fluffy, soft pita breads that can be rolled for sandwiches without breaking!!! Absolutely PERFECT!!! Regular and vegan version

basic recipe
 400 g gluten free flour mix for bread Schär's Mix B – Mix Bread
 25 g fresh yeast or half the quantity of instant yeast
 1 tbsp granulated sugar
 2 tbsp lukewarm water (about 40°C/100°F)
 100 g yogurt (plain, not strained)
 160 ml lukewarm water for the yeast (about 40°C/100°F)
 2 beaten eggs
 2 tbsp extra virgin olive oil
 ½ tsp salt
 little extra olive oil for spread at pitas
vegan version
 350 g gluten free flour mix for bread Schär's Mix B – Mix Bread
 25 g fresh yeast or half the quantity of instant yeast
 1 tbsp granulated sugar
 2 tbsp lukewarm water for the yeast (about 40°C/100°F)
 40 ml extra virgin olive oil
 280 ml lukewarm water (about 40°C/100°F)
 ½ tsp salt
 little extra olive oil for spread at pitas
1

Sift the flour into a bowl.

2

Make a pit in the flour and rub in the yeast, sugar and the warm water for yeast (sugar helps to activate the yeast quickly).

3

Leave it aside until the yeast activates / rises for about 30 minutes. To reduse the time in half, you can place it in the oven at 50°C/120°F.

4

Once the yeast has risen, add the rest of the ingredients except the salt. Make sure that all the ingredients are lukewarm at a temperature of around 40°C/100°F. For greater convenience, combine and mix all the liquids together and then pour them into the flour/yeast.

5

Knead well until our flour absorbs all the liquids and finally add the salt, kneading a little more. The dough sticks to our hands quite a bit.

6

Cover the bowl with the dough with a cling film or cover it with a kitchen towel and leave it aside until it rises and almost doubles its size for about 1 hour. Again, you can reduce the time in half by placing it in the oven at 50°C/120°F.

7

As soon as the dough has risen, oil your hands, because the dough is sticky, and divide it into 6 balls.

8

Line greaseproof papers on two baking trays.

9

Place 3 balls on each tray and press them with your hands to open them in a size about 17cm/7” inches.

10

Cover each pan with a sheet of cling paper. If you simply leave it aside to rise, it is good to cover it with a kitchen towel damp in lukewarm water.

11

It will take about 20-30 minutes or about 10 minutes if you place them in the oven at 50°C/120°F.

12

You will need a non-stick pan with a lid. Place the non-stick pan over medium heat. My stove is rated up to 12, so I set it to 6. Wait for the pan to burn really well.

13

With a stick for skewers or a toothpick make a few holes in the pitas and brush them lightly with oil the surface of the pita. The pitas are very soft and light and needs enough care and gentle movements to transfer it to the non-stick pan with the oiled side towards the pan. Cover the rest again.

14

Oil the pitas on the other side as well (top as it is in the pan) and put the lid of the pan.

15

Bake the pitas for about 3-4 minutes so that each side gets a golden brown color.

16

Take the pitas out of the pan and place it in an airtight container that closes firmly.

17

Repeat the process for the remaining pitas.

18

Eat them warm, filling them with whatever your appetite wants.

19

The remaining pitas can be kept in an airtight container for a few hours outside the fridge. If you want for more days or even for the next day, put them in a plastic food bags that close well and keep them in the freezer.

Nutrition Facts

Servings 0