For the love of Falafel (Part 2): Pita Bread GF
Food related ideas and plans excite me. So did the idea of creating a Lebanese themed dinner at home, complete with Falafel, hummus, tabbouleh and Pita Bread… err, what? Isn’t Pita Bread a high gluten item? It is. And, I tested the hundreds of Gluten free wraps and rolls available in the market. To say the best, I wouldn’t deem them right for human consumption.
So then, I embarked on a research project in the library and the virtual world. Most recipes called for umpteen number of ingredients from Xanthan gum to a mix of 5 kinds of flours. One of my food philosophy is, the more number of ingredients in a recipe, the more questionable will your final product be.
This is when I decided to turn to mom (like I always do when I’m battling with life’s challenges, culinary or non-culinary). And as always, she had the answers!!
This is a two-ingredient recipe for a gluten free pita bread, using only buckwheat flour and potatoes! And, even though I necessarily HAVE to be gluten-free, the husband doesn’t and even he has declared that he is never going back to the regular flour one!
- 1 cup Buckwheat Flour
- 1 boiled Potato peeled
- 1/2 tsp Salt
- 1/2 cup Water varies with the consistency of the flour
- Mash the potato with your hands
- Add buckwheat flour to that mash. Make sure there are no potato lumps remaining
- Add salt and slowly start adding water and kneading by hand. Make a tight dough of it
- Divide the dough into six parts. Roll one in loose flour and using a rolling pin roll it into a medium thickness crepe (keep rolling it in loose buckwheat flour, when it gets sticky)
- On a Flat surfaced pan, cook the pita bread on one side for about 30 seconds. Turn it to the other side and let it cook for another 30 seconds
- Add some coconut oil to both sides and cook some more. It freezes well in an air tight container for upto 2 days
