Pita bread à la Merveilleuse Recipe Gluten-free, dairy-free (casein-free), hypotoxic and vegan.

ORGANIC INGREDIENTS

• 385 g (2 3/4 cups) all-purpose flour "La Merveilleuse"
• 30 ml ( 2 tbsp)  chia
• 3,5 ml (3/4 tsp) salt
• 5 ml (1 tsp) instant yeast
• 385 g (1 2/3 cups) water at 45 °C (113 °F)
• 1 large egg (55 g) (omit egg for vegan version)
• 30 ml (2 tbsp) light olive oil
• 30 ml (2 tbsp) maple syrup
• All-purpose flour "La Merveilleuse" for kneading

PREPARATION

1. In a large bowl, combine the flour, chia, salt and yeast. Next add water, egg, oil, and maple syrup.
2. Vigorously beat the mixture, either with a wooden spoon, an electric mixer, or a stand mixer using the flat beater, on medium speed, for about two minutes.
3. Cover the bowl with a damp cloth and let rest at room temperature for 45 minutes. After resting, mix well with a wooden spoon.
4. Place the dough on a floured surface and gently knead until the outside becomes slightly less sticky (gluten-free dough will always stay more moist inside) and the dough bounces back when pressed with a finger.
5. Shape the dough into a long roll and cut 11 equal balls (about 80g each).
6. Preheat the oven to 260 °C (500 °F). Line a baking sheet with parchment paper.
7. While the oven's heating, prepare each ball for rolling. Here's how: gently fold all the edges towards the middle, which will make a perfect ball. Turn it over and sprinkle with flour.
8. On a well-floured surface, flatten the dough balls using a rolling pin to get pitas of about 15 to 17 cm (6 to 7 in) in diameter.
9. Again turn the ball over in your hand and place it on the baking sheet (do not fold the dough over).
10. Bake on the middle rack for six minutes. Pitas puff up during cooking. Between each batch, remove any residual flour from the baking sheet before placing it back in the oven, as it will burn.
11. Let cool on a rack, covering the pitas with a damp cloth, which will keep them soft.