Pita-ish Bread
Source of Recipe
Brenda-Lee Olson
Recipe Introduction
Originally Posted by Angela Lowry
List of Ingredients
1/2 c. amaranth or quinoa or bean flour
1/2 c. tapioca flour
2 teaspoon arrowroot powder
2 teaspoon light, cold-pressed oil
1/2 cup water
1/3-2/3 cup extra flour for kneading
Recipe
Sift the flours with the arrowroot powder.
In a separate bowl, mix the oil and water, then add to the flour mixture.
Work the dough with a fork and then your hands.
Knead briefly and roll into a ball.
Divide the ball into 8 parts.
Roll each part into a ball and pat flat.
Sprinkle each bread with flour and roll between 2 sheets of waxed paper with a rolling pin.
Turn frequently while rolling, and lift
the waxed paper occasionally to add flour so the dough does not stick.
The bread should be rounded and about 1/8 inch thick.
Preheat the oven to 400 degrees.
Lightly oil a frying pan and heat to medium-high on stove top.
Put one flatbread in the pan and heat 15-20 seconds on each side.
Immediately put bread in oven and heat 3 minutes.
Turn over and heat 1 1/2 - 2 more minutes.
The bread will puff up a bit in the oven, but not as much as traditional pita because it has no yeast.
Re-oil the pan with a paper towel dipped in oil, and repeat
procedure for each flatbread.
Cool breads before storing in plastic bags.
Makes 8 breads.
Recipe can be doubled or tripled, I freeze them w/wax paper between.
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