Makes 4 Pittas – 2 people

Ingredients

For the sponge

• 116 g superfine brown rice flour
• 1.5 tsp active dry yeast
• 1 tsp sugar
• 172 g water, heated to 105 F (41 C)

Dough

• 110 grams water, at room temperature
• 15.5 g psyllium husk powder (powder, NOT whole husks)
• 6 g extra-virgin olive oil
• 33 g tapioca starch
• 33 g potato starch
• 1 tsp kosher salt

Instructions

• 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).
• Add the rest of the ingredients into the sponge and stir until completely smooth and dissolved.
• Stir a little more to ensure it is all combined, then tip out onto a clean surface and knead for 4-5 minutes by hand. The dough will be wet and sticky but should hold together and feel bouncy.
• Proof the dough in a covered bowl until it has doubled, 30 to 40 minutes.
• Shape the dough: Dust a work surface with brown rice flour and invert the dough onto it. Cut the dough into 4 equal pieces (about 105 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 (3-4 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.
• On the BBQ, cook for 3-4 minutes, turn and another 3-4 minutes until slightly browned and puffed up.  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.
• 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.