Adapted from www.glutenfreeonashoestring.com
2 cups all purpose gluten-free flour (I used 1 cup brown rice flour, ½ c arrowroot starch, ½ cup corn flour with 1 tbsp potato flour – The original recipe cautions against playing with your own flour blends and recommends store bought, but mine turned out fantastic! I tried a different mix with disastrous results)
1 tsp xanthan gum (omit if using a flour mix that has xanthan gum in it)
1 ½ tsp baking powder
1 tsp salt
1 tbsp olive oil
1 egg plus one egg white
¼ cup warm milk (or warm water, warm soy milk or we used goat’s milk)
½ cup to ¾ cup warm water
1. Preheat oven to 400° F. If you have a pizza stone, place it in the oven while the oven preheats. If not, use an overturned rimmed baking sheet.
2. In the bowl of your stand mixer fitted with the paddle attachment (or the bowl of your food processor) place the flour, xanthan gum, baking powder and salt. Mix (or pulse) to combine.
3. To the dry ingredients add the oil and then the eggs and ¼ cup warm milk (or ¼ cup warm water. Mix or pulse to combine. Then, with the mixer on its lowest speed (or the food processor on) add ½ cup warm water in a slow and steady stream. The dough will be wet. Mix until the dough is fluffy. Only parts of the dough will begin to pull away from the sides of the bowl, but it will not clump. If it doesn’t seem quite wet enough, add up to another ¼ cup water, by the tablespoon. Touch it. It should be wet and slimy but holding together.
4. Scrape the dough out of the bowl, and place it on a wet, smooth surface (like a wet pastry board/wet glass cutting board – a wet smooth countertop will do too). Divide the dough into 6 equal parts. Wet your hands well, and form one piece of dough into a ball as best you can. Place the dough on a sheet of parchment paper and with very wet fingertips moving in a circular motion and some pressure, smooth the dough into a round about ½ inch thick. Repeat with the remaining pieces of dough, placed about ½ inch apart on the parchment paper.
5. Place the dough, on the parchment paper, in the oven atop the hot pizza stone (or over-turned rimmed baking sheet). Bake for 5 minutes and carefully flip the pitas. Bake for another 5 – 7 minutes or until lightly brown on both sides.
6. Remove the pitas from the oven, and allow to cool for 3 – 5 minutes or until they can be handled. Slice each round in half through the center. With a very sharp knife, gently coax the center of each pita half.
7. Serve warm or at room temperature. Once cooled, the pitas will keep for 2 days in a plastic ziploc bag on the counter.