Sweet Potato Pitas

Sweet Potato Pitas

1 1/3 Cups Sorghum Flour

1/3 Cup Brown Rice Flour (she used teff)

1/3 Cup Potato Starch (she used corn starch)

1 teaspoon Xanthan Gum (she used 2)

1 teaspoon Kosher Salt (she used table salt)

2 teaspoons yeast (she used 1)

1 teaspoon Agave Nectar (she used honey)

1/4 Cup Olive Oil

1 Egg

1/2 Cup Warm Water

1 Cup Sweet Potato Puree (she made hers, mine came from a can…but it was organic!)

Preheat oven to 350 degrees – makes 6 pitas

Place all of the wet ingredients plus the yeast in a large glass bowl and whisk. Set aside. Measure all of the dry ingredients in another bowl and whisk. Set aside.

Line two baking sheets with parchment, set aside.

Add the wet ingredients to the dry ingredients and mix until fully incorporated.

Place 3-4 mounds of mixture per baking sheet, dampen hands, and pat out to about a 5 inch circle. I made three 5″ and three 6 1/2″ circles. Sprinkle with sesame seeds or olive oil and garlic, herbs…whatever you like.

Cover lightly with oiled plastic and allow to rest in a warm place for 35 minutes.

Bake for 20-25 minutes or until edges just begin to turn golden. (I use a convection oven, a conventional oven may take a little longer.)

When they are done, remove from the oven and cool completely on wire racks. Do not leave them on the parchment as the parchment paper holds moisture.

Once they’ve cooled completely, use a very sharp and long knife to carefully slit through almost through the other side, creating a pocket to fill with your favorite things.