Gluten Free Pita Pocket

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Gluten Free Pita Pocket

Method

  • Sieve 2 cups ‘Jiwa Gluten Free Atta’, 2 tsp. baking powder, 1/2 tsp. baking soda and some sea salt to taste.
  • Warm 3/4 cup milk with 1/4 cup curd and mix in 1 tbsp olive oil.
  • Add to the flour and make a sticky dough.
  • As much as you are enjoying the slimy play, do not over knead the batter as it may make the bread chewy.
  • Divide the dough into small balls. Rub your hands with a little oil, and flatten them out into 5” circles (ditch the rolling pins, we are not aiming at perfect geometry)
  • Bake for 10 minutes, or until the breads are puffing up and browning slightly. Flip and bake for 2 more minutes.
  • Tear open the pockets, stuff with some lettuce, hummus, and falafels and enjoy the perfect Lebanese brunch!

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