Gluten-Free Pita Flatbread
Soft and chewy pita bread made with gluten-free flour. Thicker than a tortilla. Slice the tops to fill them with vegetables and even hot grilled meats, cheeses, meatballs, or falafel. These will hold up to the challenge. They double as thick wraps for shawarma, gyros, or as a flatbread for your meal.
I use Schär Mix Bread flour and Schär Mix It Rustico flour.
To make ahead, wrap unused dough in plastic wrap and refrigerate up to 24 hours. Bring to room temperature before cooking.
Leftover cooked pitas reheat nicely in the microwave (one minute at 360 watts) or in the oven for a few minutes at 300 degrees F (150 degrees C).