Pita time pockets

One thing that I didn’t think was possible to have as a celiac was pita.

But what do you know. Anything is possible if you have the right flour and enough practice.

sometimes it feels like time is flying by and most of it is used on things we don’t even like all that much.

Well you’re going to like pitas. Here’s a pocket of time for you to enjoy.

Dough:

• Schaer mix B flour 300 gr (10 oz)

• Yeast (dry) 6 gr (0.21oz)

• Vegetable oil 30 gr (1 oz)

• Water 255 gr (9 oz)

• Let rise for 45 minutes (you can keep it in the fridge for up to 3 days)

Preheat pan to medium heat.

After letting the dough rise (or after getting out of the fridge and letting warm up for 10 minutes) – roll out dough to 3mm (1/8 inch).

 Put rolled out dough on the hot pan. Flip after 3 minutes to the other side, wait another 3 minutes. Repeat 3 minutes on each side. That’s usually enough. But if not - keep flipping until pita is toasty but not burned (a few burned spots are ok).

Some of them will puff up and that will make a really nice pocket when you cut them open. Some of them will not puff up but that’s ok - you can cut through with a knife and create a pocket. 

Fill pita with whatever strikes your fancy. Usually a combination of acidic foods(pickles), protein (eggs, meat, tofu) and fat (tahini) gives the best taste.

Here I filled the pita with some pickled eggs, pickled cucumbers and peppers, tahini and pickled horseradish with beets on top.