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Pillowy Gluten-Free Pita
Ingredients
- FOR THE SPONGE
- 210 g superfine brown rice flour (we used Bob’s Red Mill stone ground brown rice flour with the lesser amount of water, which Aran lists as an option if you can't access superfine brown rice flour)
- 2 tsp active dry yeast
- 2 tsp granulated sugar (we used organic cane sugar)
- 310 g water, heated to 105 F (41 C) (start with 300 g if using stoneground brown rice flour)
- FOR THE DOUGH
- 200 grams water, at room temperature
- 30 g psyllium husk powder (powder, NOT whole husks)
- 12 g extra-virgin olive oil, plus more for greasing
- 60 g tapioca starch (also called tapioca flour)
- 60 g potato starch (NOT potato flour)
- 2 tsp kosher salt (we used 1 ⅔ tsp of a finely ground salt, which is an equivalent amount by weight)
- *See notes section if you don't have a kitchen scale.*
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