- 4
- 15 mins
- 25 mins
Ingredients
- 1 Batch Grain Free Everything Dough
- 1 Tablespoon tapioca flour for dusting
Preparation
Step 1
Preheat oven to 400 degrees oven and place a pizza stone in the center of the oven.
Place a sheet of parchment paper on surface and dust with a pinch of tapioca flour.
Divide dough into 4 equal balls. Grab a ball of dough and cover the remaining dough in a bowl with a towel so it does not dry out.
Roll each dough into a 6 inch circle for a thicker pita or 6½'' circle for a thinner pita. If your dough edges break, slightly wet your hand with water and knead dough between hands to soften.
Using an over-sized spatula, slide dough directly onto pizza stone. If you do not have an over-sized spatula, leave pita on parchment and slide both onto pizza stone.
Bake 6'' pita for 12 minutes and 6½'' pita for 10 minutes or until edges are golden. You can fit 2 pitas on the pizza stone at a time or bake all on a cookie sheet lined with parchment paper.
Cut pitas in half and using a sharp knife, slice open to fill with food.
Serve warm. Cold pitas will need to be reheated in the oven or on a skillet.