Everyone's Pita Bread, free from the top 8 food allergies
by: Laura Cooper @ Rustic Scoop
1 Rustic Scoop™ Pizza Crust mix
1/3 Cup Whole psyllium husk (included with your order)
1 Tablespoon granulated or liquid sweetener of choice
2 teaspoons Active dry yeast
2 teaspoons White vinegar, apple cider vinegar would work as well
1/4 Cup Neutral tasting oil
1 1/4 Cup Warm water
1 1/4 Cup Milk of choice
In a mixing bowl fitted with a paddle, put in the Rustic Scoop™ Pizza Crust mix, granulated sweetener, and yeast. Blend until well combined. Next, add all of the liquid ingredients to the dry ingredients and mix until well combined.
Preheat a pan on your stove with olive oil on medium heat. Prepare two pieces of parchment paper without creases or folds in them. Spray one side of each piece with non-stick spray. Using a large scoop, or 1/3 measuring Cup, get a heaping scoop of your dough and place it on one side of the parchment paper with non-stick spray. Place your other piece of parchment paper, sprayed side down on top of the ball of dough. Using the heel of your hand or rolling pin, roll the dough out into a circle about ¼ inch thick. I press these out easily with the heel of my hand.
Peel the top piece of parchment paper off the dough, flip the other piece of parchment paper with dough on it into your preheated pan, dough side down. Gently peel the piece of parchment paper off the top. Fry for about 1 minute, flip and fry the other side for about 1 minute. The pita should be soft, pliable, and golden brown when done. While the pita is frying, press out your next dough. Repeat until all of your pitas are made. Recipe makes 12 pitas. Eat fresh or freeze in an airtight container. Enjoy!