Pitta Picnic Pockets…Gluten Free & Vegan

Gather

• 200 g fine white cornmeal
• 200 g potato flour
• 150 g cassava flour
• 100 g brown rice flour
• 5 teaspoons xanthan gum
•  1/4 teaspoon salt (I use pink Himalayan)
• 350-400 ml cold water
• splash or sliver of oil *optional

Method

1. Mix the cornmeal, potato flour, cassava flour, brown rice flour, xanthan gum and salt together thoroughly.
2. Gradually add the water and mix until you have a soft pliable dough. *If using oil, add this to the water and mix into the dough.
3. Break off a piece of dough about the size of a golf ball, flatten in your palm and shape into an oval (or a round if you prefer).
4. Either bake at Gas Mark 6 (400f / 200c)  for 10-15 minutes OR dry fry in a hot skillet or pan. Oven baked pittas will puff up and turn slightly golden. Pan baked pittas should be turned over after a few minutes and then lightly pressed with the back of a spatula – these too will puff up.
5. Enjoy!

Serve & Store

• Use as you would any pitta bread! Stuff it. Fill it. Spread it. Dip it.
• Make a delicious avocado pitta by mixing diced avocado with cucumber, tomato, chili flakes, ground black pepper, salt and a splash of lime juice.
• Store in a sealed container (or plastic bag) in the fridge for up to five days – reheat in the toaster (beware of the steam created inside).
• Make the dough, wrap it up (or put it in a plastic bag) and store refrigerated for up to a week. Cook as required.
• Instead of pittas make flavoured breads. Make a slightly fatter round, press your finger into the dough several times to make dimples. Brush with oil and add herbs such as rosemary and sea salt or try chili and garlic.
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