These soft, chewy pita pockets hail from Fork and Beans, a gluten-free vegan cooking blog. The original post is worth checking out because it includes a photo tutorial, and also has information for substituting ingredients if you have further dietary requirements.
This recipe makes 8 pita breads (16 pita pockets).
• 2 ½ teaspoons dry active yeast
• 2 cups warm water
• 2 teaspoons maple syrup or agave
• 2 tablespoons vegetable oil
• 2 tablespoons psyllium husk powder
• 3 cups gluten-free flour mix
• 1 cup white rice flour
• 1 cup superfine brown rice flour
• ½ cup potato starch
• ½ cup arrowroot powder
• 3 teaspoons xanthan gum
• 1 teaspoon salt
• Mix the warm water, yeast and syrup together. Allow to sit for 10 minutes undisturbed until frothy. If this does not happen you must start again.
• Add the oil and psyllium to the mix and stir.
• In a large bowl, whisk the dry ingredients together.
• Add the wet mix into the dry and stir with a wooden spoon until combined. Your dough will be slightly sticky; it should remove from the bowl but it shouldn’t stick completely to your fingers either.
• Cover and leave on your counter in a warm, draft-free zone for 45 minutes.
• Preheat your oven to 230°C/450°F. Line a baking sheet with parchment paper.
• Divide your dough into 8 equal balls. On a floured surface, take one ball and use your hands to gently create a circle by pushing the dough out from the middle. You don’t want to completely flatten it: leave a little pillow of thickness.
• Transfer to the baking sheet and bake for 5 minutes. Turn over the pita and bake another 2 minutes until barely browned and puffed up. Repeat with the remaining dough.
• Allow to cool completely before you slice.