Vickys Pitta Bread, GF DF EF SF NF
Vickys Pitta Bread, GF DF EF SF NF

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, vickys pitta bread, gf df ef sf nf. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Vickys Pitta Bread, GF DF EF SF NF is one of the most favored of current trending meals in the world. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. Vickys Pitta Bread, GF DF EF SF NF is something that I’ve loved my entire life. They are nice and they look wonderful.

To begin with this particular recipe, we must prepare a few ingredients. You can cook vickys pitta bread, gf df ef sf nf using 8 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Vickys Pitta Bread, GF DF EF SF NF:
  1. Make ready Vickys GF All-Purpose flour Mix plus extra, up to 600g total, recipe link below
  2. Take xanthan gum
  3. Get coarse sea salt
  4. Get dried active yeast
  5. Take sugar
  6. Get vegetable oil plus extra
  7. Take warm milk, fatty milk like coconut milk is best
  8. Make ready pizza pan/crisper - the round baking trays with the holes on the bottom
Instructions to make Vickys Pitta Bread, GF DF EF SF NF:
  1. In the bowl of your stand mixer, place 500g of flour, the salt and xanthan gum and mix to combine well. Add the yeast and sugar then the oil mixing well after each addition - - https://cookpad.com/us/recipes/337958-vickys-gluten-free-all-purpose-flour-mix-2-gf-df-ef-sf-nf
  2. Mix on a slow speed while adding all the milk slowly
  3. Add enough extra flour so the dough is tacky. It should lightly stick to your fingers when you touch it
  4. Oil a bowl and put the dough inside. Roll it over so it gets a coating of oil. Cover with a clean towel and leave in a warm place to double in size for an hour
  5. Preheat the oven to gas 9 / 240C / 475°F and set out your pizza pan
  6. Generously flour a surface and turn out the dough. Break it into 10 equal parts and roll between your hands really well to form a smooth ball from each, dusting your hands as required
  7. For each ball of dough begin to flatten it with the heel of your hand, staying away from the edges
  8. Flour your fingertips and press the dough toward the edges without pressing down the edges themselves. Keep the circle no more than about 6 inches in diameter. Rotate the round of dough and flip it over frequently
  9. As the dough begins to resemble a nice round, continue pressing toward the edges with your fingertips and press back toward the center of the round with the side of your other hand, rotating and turning the dough over as you go. You're trying to create a seamless piece of dough with no cracks around the edges, completely smooth and around 5mm thick
  10. Place only as many rounds on your pizza crisper as you can fit without them touching. Put in the oven and bake for 5 - 8 minutes. Let them puff up but don't let them burn
  11. Wrap the warm pittas in a clean towl or put inside a paper bag to soften
  12. Cut each pitta in half and use a blunt knife to coax the pockets open

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