Gluten-Free Flatbread

1

Warm water in a saucepan over medium heat until it reaches 110 degrees Fahrenheit. Pour into a bowl and add the yeast and honey. Set aside for 5-10 minutes to proof. It should become frothy and smell yeasty.

2

In a large bowl, whisk together the sorghum flour, tapioca starch, psyllium husk powder and salt. Add in the yeast mixture along with the olive oil, and use a wooden spoon to stir until combined.

3

Lightly flour a work surface and transfer the dough from the bowl to the surface. Knead the dough with your hands for a few minutes to form a smooth dough ball, then place back in the bowl.

4

Cover the bowl with cling wrap and set aside in a warm place for about 1 hour to let the dough rise.

5

Divide the dough into 8-10 equal pieces (about 90 grams each) and shape them into balls. Place on a floured baking sheet, cover them again and set aside to rest for another 10-15 minutes.

6

Heat a skillet over medium-high heat. Roll out a piece of dough into a circle about 1/4 inch thick using a floured rolling pin. Place pita on the hot skillet and cook for about 1 minute. Flip and cook for another few minutes. Flip it once more and cook for another minute or so. Bubbles should form along with some browning and it may puff up and form a large pocket.

7

Repeat with remaining pitas and keep the cooked ones wrapped and covered in a kitchen towel.

8

Substitutions: Replace sorghum flour with brown rice flour. Replace honey with maple syrup to make them vegan. Replace the olive oil with coconut or avocado oil.