Rice Flour Pita Bread
Stacks of pitas can be frozen for future use: Place each pita on baking sheet square, cover with another square. Place another pita over the baking sheet creating a stack of pitas.
Yields: 4-6
Ingredients
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2½ cups white rice flour1 TBSP olive oil1 cup water½ tsp saltolive oil for frying
Directions
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Place the water, olive oil, and salt in a medium size pot.Bring the liquids to a boil over high heat.Remove the pot from the stove.Stir in the rice flour until an even mixture is obtained.Let the dough cool for 10 – 15 minutes.Roll out the dough and divide the dough into 6 equal piecesRoll each piece into a ball.Put a piece of parchment paper on a clean counter.Put one of the balls in the middle of the paper and put another piece of parchment paper on top of the ball.Using a rolling pin, roll out the dough until it is ¼ inch (½ cm) thick to form a small pita bread. Repeat until all the balls have been rolled out.Heat a small amount of olive oil in a frying pan over medium heat.When the pan is hot, add one pita bread, and cook for 2 minutes on each side. Repeat until all the pita bread has been cooked.Cut baking sheets into pita size squares.
Category: Side dish
Cuisine: Cded
inspired from Rotem Sigall Boneh, RD