Grilled Pita Bread – Mini Pizza. Gluten free and without any instant baking Mixtures – With and without yeast

First of all, let’s prepare the pre dough. Fill the tepid water into a small cup, add the dried yeast, scatter the sugar over it and let it rise at a warm place until you can see some small bubbles. This is how you can see if the yeast has risen. It usually takes up to 15-20 minutes, depending on where I place the cup.

• If you don’t tolerate yeast, simply use a package of baking powder. You will just need to skip the first step with the pre dough, adding the baking soda later into the baking mixture.

Let’s continue;-)

Fill all the dry ingredients into a bowl of a kitchen machine and mix everything very well. Take 2 tablespoons of this flour mixture and leave them aside. You’ll need it later. If you are using baking soda instead of the yeast, add the baking soda NOW and stir once more very well. Add the risen yeast and the oil into the flour mixture, switch on the kitchen machine and slowly add 250ml of tepid water. If the dough is still too firm, simply add some small amounts of water and observe the dough very well. The dough should not be to firm nor to thin. You will probably need 300ml of water in the end.  The main differences lay within the different water qualities. Just try it out. But you’ll never need more than 330ml!! Take the dough out of the metal bowl and fill it into a normal stirring bowl. Cover the bowl with a clean kitchen cloth and let the dough rest at a warm place for about 45-60 minutes.

Preheat the oven up to 250 degrees upper and underheat and leave the griddle within for it to get hot as well. If you prefer to grill the pita bread, now is the time to switch on your grill.

Well, now it’s time for the 2 tablespoons of flour mix from the beginning;-) Distribute it on your working surface and place the dough on top. Now knead the flour into the dough from all sides. Halve the pita dough and roll out one half after the other. If the dough sticks to the surface, simply add some gluten free flour onto your working surface. To cut out your pitas, simply use a small bowl with diameter of 11 cm. But you can vary the size if you want. Now brush some oil onto the pitas and place them on the hot griddle until the have a nice color. That takes 15 minutes. Pair your pita bread to salad or anything grilled.

Today, I’ve decided to go with a pizza variation. I’ve used 3 tablespoons of my tomato sugo *Find the recipe here*, spread them over the little pizzas and as a topping I’ve used some slightly browned onions, some fresh basil and a few black and stoneless olives.

I love this variation ♥