Today, I’m thrilled to share a little piece of my culinary world with you. Recently, I stumbled upon an Italian Flour called Verna flour and it’s a new staple in my SK kitchen. What makes this flour so special is that is has less then 1% Gluten content, so for someone who tries to be 95% gluten free, its been a beautiful discovery. And what better way to showcase it, then to show you my go-to homemade pitas! I have created a recipe that requires just FOUR marvelous ingredients. These pitas are not just bread; they’re your golden ticket to a world of pillowy perfection, ready to cradle your favorite meals with a hug of simple flavor.
1 cup of verna flour
1/3 cup of water –
1 Teaspoon of salt
2 tablespoons oil
Start by mixing the dry ingredients. In a mixing bowl, combine 1 cup of verna flour and 1 teaspoon of salt. Stir to evenly distribute the salt.
Pour 2 tablespoons of olive oil into the flour mixture. Mix until the oil is well incorporated.
Begin adding water to the mixture, about 1 tablespoon at a time. Stir after each addition. Keep adding water until a soft and slightly sticky dough forms. You may not need the full 1/3 cup of water.
Once it starts to clump together, transfer the dough to a floured surface and knead for about 5-7 minutes until it becomes smooth and elastic. If the dough is too sticky, add a bit more flour as needed. If its to dry, then add small amounts of water at a time.
Divide the dough into small balls, about golf ball-sized. On a floured surface, roll each ball into a thin circle, approximately 6-8 inches in diameter.
Put some olive oil in a pan and place the pita’s one by one. Leave them for 3-5 minutes on each side before taking them out. They should bubble up a bit.
Eat these delicious pitas with my Fagioli all’olio or other recipes for the perfect wholesome meal for this fall/winter. Enjoy!
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