Sunday, September 06, 2015

Gluten Free Pita Breads - Great British Bake Off (#GBBOBloggers2015)


Having missed the deadline last week, I am determined not to this week!



These were surprisingly good, and if someone had served them to me, without saying what they were, I doubt I would have realised that the subtle difference was that they were gluten free. The nigella seeds provide a nice bite and flavour, and take them from pita almost to the realms of naan breads.


Even though all of my breads were made, shaped and baked in the same way, 5 made pockets, but 3 didn't. I cannot explain this.



Also, I only made 1/3 of the recipe, and it still made 8 standard sized pita breads! I couldn't find psyllium powder, I used intact husks, which worked exactly the same.


Recipe (From BBC Food)

Ingredients
30g/1oz psyllium powder
750g/1lb 10oz gluten-free bread flour blend, plus extra for flouring
3 tbsp nigella seeds
15g/½oz sugar
1 tbsp salt
21g/¾oz instant yeast
3 large free-range eggs
1 tbsp white wine vinegar
6 tbsp olive oil
Method:
1. Mix the psyllium powder with 300ml/10fl oz water. Set aside to allow the mixture to thicken.
2. Tip the flour and nigella seeds into a mixing bowl. Add the sugar and salt to one side of the bowl and the yeast to the other. Crack the eggs into the centre of the flour, add the vinegar, olive oil and the psyllium mixture. Combine the ingredients to form a soft dough. Gradually add about 300ml/10fl oz water - you may not need it all, although the dough should be soft and slightly sticky.
3. Place onto a floured surface and knead to form a smooth dough. Place back in the bowl, cover and leave to rest for 1½ hours, or until doubled in size.
4. Heat the oven to 220C/200C Fan/Gas 9 and place 3 heavy baking trays in the oven to heat up.
5. Dust your work surface with flour. Divide the dough into 12 equal pieces and shape each one into a ball. Roll or press the pieces into oval shapes about 4mm thick.
6. Remove the baking tray from the oven and dust with a little flour. Lay four pittas on each tray and bake for 10-12 minutes, or until puffed up and cooked through. The pittas should have a slight colour to them. Remove from the oven and wrap in a clean tea towel - this helps keeps them soft.

I am entering this in #GBBOBloggers 2015 and #CookBlogShare, which this week are both being hosted by Kirsty at Hijacked By Twins


CookBlogShare


Mummy Mishaps

6 comments:

Jenny said...

well done on making some very successful looking GF pita breads! they look really good! Fab idea to add nigella seeds
thank you for linking up xx

Beckie said...

Thank you! The recipe was quick and easy to follow.

Lucy Allen said...

They look great! I found mine very tasty too even without the nigella seeds. Ive only tried one so far and no pocket, will investigate the rest tomorrow! I wonder how the pocket forms?! :-)

Angela Entwistle said...

Ooh delicious. I fancied trying the pitas, but I was put off trying these by the fact that a gluten free loaf I attempted the previous day wasn't particularly nice. Though I think you may have encouraged me to have another go.
Angela x

Kirsty Hijacked By Twins said...

Well done you! They look great, you were a lot braver than me! Thank you for sharing with #CookBlogShare x

Beckie said...

Thank you Lucy, Angela and Kirsty! I hope you had good success Angela.