Gosh it has been so long since I had a pita bread, love to stuff these with a big tuna salad with tons of veggies balsamic vinaigrette. This was such an easy recipe and turned out just like the gluten pita breads. When converting this recipe I switched out the all purpose flour with my gluten free blend, switched out the whole wheat flour, with quinoa flour, it was a perfect blend. keeps the protein levels up.
Love when a conversion recipe works in my favor
Cut and roll out to a ball the size of a golf ball let rest for 15 mins
roll out into to 8″ round disks place on sheet pan sprinkled with cornmeal
bake at 500 on the bottom rack for 3 mins just until they start to puff and then move them to the middle rack to finish up cooking for the next 4 mins.
Finished product!! Perfect this batch made 18 pita breads and there isn’t a one left my son’s band mates ate them all and never realized they were gluten free!!