V Gluten Free High Protein Pita

This recipe uses sprouted garbanzo bean flour, brown rice flour, and psyllium husk to mimic the elasticity of traditional dough. The result is a light, soft pita you can cook right on the stovetop! perfect for wraps, dips, or your favorite spreads.

Ingredients

• 1 cup (120g) sprouted garbanzo bean flour (chickpea flour)
• 1 cup (120g) brown rice flour
• 2 tablespoons psyllium husk powder (not whole husks)
• 1 teaspoon instant yeast
• 1 teaspoon sugar (or maple syrup)
• 1 teaspoon salt
• 1 ½ cups (360ml) warm water (105–115°F / 40–46°C)
• 2 tablespoons olive oil (plus more for cooking)

Instructions

1. Activate the Yeast
   In a large bowl, whisk together warm water, sugar, and instant yeast.
   Let it sit for 5–10 minutes until foamy.
2. Make the Psyllium Gel
   While the yeast activates, combine psyllium husk powder with 2/3 cup of the foamy yeast mixture.
   Whisk and let it sit for 5 minutes until thick and gel-like.
3. Combine Dry Ingredients
   In another bowl, whisk together the garbanzo bean flour, brown rice flour, and salt.
4. Form the Dough
   Add the psyllium gel, the remaining yeast mixture, and olive oil to the dry ingredients.
   Mix with a sturdy spatula until a sticky dough forms.
5. Rest the Dough
   Cover with a towel and let it rest in a warm spot for 30 minutes.
   The dough will firm up as the psyllium hydrates.
6. Shape the Pitas
   Lightly dust a surface with brown rice flour.
   Divide the dough into 6–8 pieces, rolling each into a ball.
7. Flatten the Rounds
   Place each ball between two sheets of parchment paper.
   Roll out into circles about 1/8–1/4 inch thick.
8. Cook the Pitas
   Heat a heavy skillet or cast-iron pan over medium-high heat and lightly coat with olive oil.
   Place a dough round in the pan and cook for 1–2 minutes, until bubbles form.
   Flip and cook for another 1–2 minutes, until puffed and golden.
   Gently press with a spatula to help it puff evenly.
9. Store and Serve
   Remove from the pan and wrap in a clean kitchen towel to keep soft.
   Repeat with remaining dough.
   Serve warm with your favorite spreads, dips, or fillings.

 Tip:
Store leftover pitas in an airtight container for up to 3 days, or freeze for longer. Reheat on a warm skillet before serving.

 Perfect with hummus, roasted veggies, or your V Fava Dip!