Ingredients:
- 12g Psyllium husk powder
- 300g Boiling water
- 210g JEB FOODS Cassava Flour
- 12g fine sugar
- 6g Instant yeast
- 5g salt
- 16g Olive oil
- Begin by combining all the dry ingredients in a mixing bowl.
- Introduce the olive oil and blend it thoroughly with the dry mixture.
- Gradually pour in the boiling water, stirring continuously (ensure the water is extremely hot, as this is crucial for the desired outcome).
- Thoroughly knead the mixture to form a dough.
- Dust a clean surface lightly with flour, and divide the dough into six equal pieces.
- Form each piece into a round shape and rest them under a clean kitchen towel to keep them moist.
- Flatten each dough ball into a circular shape using a rolling pin or dough press.
- Drape them again with the kitchen towel, letting them rise for at least 15 minutes at room temperature (this proofing step is essential).
- Preheat a skillet or large frying pan over medium-high heat until a drop of water sizzles upon contact.
- Note: Adjust the heat as necessary while cooking the pita breads to ensure they puff up and brown evenly.
- Cook each pita bread on a hot surface. It should begin to puff after about 20 seconds. Flip it a few times during cooking.
- Continue cooking each side for approximately 45-60 seconds, until they attain a rich golden-brown color, possibly with some charred spots.
- Once done, place the cooked pita bread on a plate or tray lined with paper towels or a clean towel to soak up any moisture.
