Food for the (Gluten Intolerant) Soul

Ingredients:

• 1 kg very strong flour
• 18 grams dry yeast
• 600-700ml cups of cold water
• 40 grams brown sugar
• 3 tablespoons olive oil
• 15 grams salt

Preparation:

1. Pour the cold water into a mixer bowl and add the dry yeast. Mix on speed 3 for 2 minutes.
2. Add the strong flour and sugar to the yeast-water mixture. Continue to mix for an additional 2 minutes.
3. Add the olive oil, bio carbonated soda, and salt to the bowl. Mix for a total of 10 minutes until a smooth and elastic dough is formed.
4. Cover the bowl with a towel and let the dough rise for 1 hour or until it has doubled in size.
5. After the dough has risen, divide it into approximately 120gr balls, yielding about 15 portions. Let them rest covered for 10 minutes.
6. Flatten each dough ball.
7. On a lightly floured surface, roll each disc into a circular shape 0.5cm thick.
8. Preheat the ninja grill 200c or oven to 220°C or Gas Mark 9.
9. When the oven is very hot, place the rolled pitas and bake for about 2 minutes, or until they puff up. Flip and bake for an additional 1.5 min.
10. Place the hot pita on a plate and cover in a clean tea towel immediately after baking to keep them soft while preparing the others.