pillowy pita

13 Oct, 2025

From Aran Goyoaga’s book The Art of Gluten Free Bread; uploaded by minimalistbaker.com

Ingredients

For the sponge

• 210 g superfine brown rice flour (or stone ground 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)

Instructions

1. Make the sponge: In a large bowl, stir together (we used a whisk) the brown rice flour, yeast, and sugar. Pour in the (heated) water and whisk until you have a very smooth and thin paste (resembling runny yogurt). Cover with a kitchen towel and let it proof until puffed up, about 30 minutes.
2. Preheat the oven: Position a rack in the bottom third of the oven and place a pizza stone (or 12-inch cast iron skillet) on the rack. Preheat the oven to 500 F (260 C). Continue heating for 15 minutes after the oven has reached temperature.
3. Make the dough: Whisk the (room temperature) water, psyllium, and olive oil into the sponge until completely smooth and dissolved. Let it gel for 5 minutes. In a stand mixer (we used a separate large mixing bowl), stir together (we used a whisk) the tapioca starch, potato starch, and salt. Add the gelled sponge. Snap on the dough hook and mix the dough on medium speed until it comes together, 3 to 4 minutes (we started with a rubber spatula to combine, then kneaded by hand). The dough will be wet and sticky but should hold together and feel bouncy.
4. Proof the dough: Grease a large bowl with olive oil and scrape the dough into it. Cover with a kitchen towel and proof until doubled, 30 to 40 minutes.
5. Shape the dough: Dust a work surface with brown rice flour and invert the dough onto it. Cut the dough into 8 equal pieces (about 110 g each). Knead each piece of dough a few times and shape into a tight ball. Lightly dust both sides of the dough with brown rice flour and roll into a disk that is 6 to 7 inches (15 to 18 cm) in diameter and 1/8 inch (3 mm) thick. Make sure there are no holes or tears in the dough or air will escape when baking and your dough won’t puff up. If you do have a tear, knead the dough together and roll again.
6. Bake the pita: [Aran] uses a pizza peel to slide the dough onto the pizza stone, but you can also use the back of a sheet pan (we used our hands to carefully transfer into the skillet). Slide 2 pieces of dough onto the pizza stone (more if your stone is big enough // one at a time if using a cast iron skillet). Bake for 5 minutes. The dough will puff up significantly (see troubleshooting tip in notes if your pita isn't puffing up). Carefully, flip the dough over with tongs (or your fingers, if you can take the heat // we used a metal spatula) and bake for 4 minutes, or until it has some specs of golden brown on the surface. If you overbake the dough, it will end up being a little bit too crispy and won’t deflate, but if you underbake it, it might be a little gummy and wet in the center. Transfer the baked pita to a wire rack. Bake the remaining dough.
7. Cool the pita: Let the pita cool for at least 20 minutes before eating. They will deflate a little as they cool, but remain fairly puffed. They should be hollow and mostly dry inside with a touch of moisture. They are best eaten the same day. They can be frozen for up to 3 months tightly wrapped. To refresh, spray with water and reheat in a cast-iron pan.