Hungary, 7030 Paks, Anna utca 14.

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  • Gluten-Free Pita Made From Sorghum Flour

    Recipe by gluten-free chef Tibor Átol


    • Magic Mills UniMix Universal Flour Mix – 250 g
    • Dry yeast powder (Haas or Dr Oetker) – 5 g
    • Lukewarm water – 250 g
    • Cooking oil – 8 g
    • Salt – 2 pinches
    • Sorghum flour for rolling – ~ 20 g


    1. In a mixing bowl, add the dry ingredients first, then the oil. Start the mixer and add the lukewarm water (25-30 degrees), stirring continuously. Knead for 5 minutes on medium speed.
    2. Turn the dough out onto a floured board and knead a few times. Using a scale, divide into 95-100g portions and form into loaves. This will make 5 loaves.
    3. Using oiled hands, form balls of dough and roll into a circle 15cm in diameter. The size of the disc is important because the rising time is adapted to the size of the disc and the dough will only rise if it is rolled out thinly enough.
    4. Place on a baking tray lined with baking paper, sprinkle the surface with a little water to prevent the top from drying out, cover with a tea towel and leave to rise at room temperature (22-25°C) for 40-45 minutes.
    5. Heat a non-stick frying pan over a high heat on a gas burner. Place the first disc of dough in the pan and bake for 1 minute maximum, then turn with a flat wooden spoon and bake until it jumps up and a pocket is created.
    6. Put the baked pita on a rack and let it cool. If it falls over, nothing will happen because the dough is already baked and the pocket will remain inside.