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Gluten Free Pita Pockets

Gluten Free Pita Pockets

These are so quick and easy that you will be wondering why you have never tried before!

You will need:


    Place a baking tray or pizza stone in your oven on the middle shelf. Turn on to 200°C. Your tray needs to be hot in the oven so allow at least another 20 minutes after the oven is at temperature before you start cooking.

    In a medium-sized bowl mix together all the ingredients. It will look wet in the beginning but will quickly form into a dough. 

    Divide your dough into six even portions and roll in to a balls.

    On a floured surface, baking paper or a silicone baking mat, roll out your balls to about 3-4mm thick but no thicker. Turn regularly to get an even shape and stop any sticking. You may need to keep sprinkling the surface with flour, try not to over-flour. You need to be able to pick up your rolled out dough to place in the oven.

    Once the tray is hot it is time to start cooking. 

    Depending on the size of your tray, cook your pitas in batches of either 2 or 3.

    Quickly but without burning yourself(!!) place the dough on to the tray and close the door. You want to keep as much heat in the oven as possible.

    Keep an eye on them - they do not take long to cook.  They are cooked once they start to look golden, about 10 minutes. They should puff up but do not panic if they do not. 

    Once cooked remove from the oven but leave the tray in there and cook another batch.

    Slice the pitas along 2/3rd of the edge to form a pocket. If your pita hasn't puffed while cooking, gently slide your knife down to separate and form a pocket.