GBBO Week 5 - Gluten Free Pitta/Flat Bread

As I mentioned in my previous post, I attempted to bake gluten free pitta breads, using a different recipe to that of Paul Hollywoods...I just couldn't get the psyillum powder in time to do it his way.
This recipe had no scary ingredients, and took around half an hour to make.
I'll admit that they were more flat bread than pitta bread, but they were delicious (if a bit uneven...)! We had them topped with roast chicken - yummy!
This is a recipe based on one from this website.

Makes 6 pitta breads

Ingredients:

255g gluten free white bread flour (we used Doves), plus extra for dusting
2 tsp baking powder
1/2 tsp bicarbonate of soda
3/4 tsp salt
3/4 cup milk
1/4 cup yoghurt
1 tbsp vegetable oil

Method:

1. Preheat the oven to 220c/200c fan oven/ gas mark 7. Line two baking trays with greaseproof paper, and dust with flour.

2. Sieve together the flour, baking powder, bicarbonate of soda, and salt. Make a hole in the center of the bowl.

3. Warm the yoghurt and milk together (in a pan or microwave) until it is lukewarm (not boiling!). Pour into the hole you've made in the dry ingredients, then add the vegetable oil.

4. Stir together the dough - it will be very wet! Once all the dry ingredients have been incorporated stop mixing - overworked pittas do not taste good :(

5. Dust your hands in flour. Take approximately 1/6 of the mixture, and pat in flour. Place on a prepared baking tray and flatten out, ideally to about half a cm. Try to aim for an oval shape. Repeat with the rest of the mixture to make 6 pittas.

6. Bake for 10 minutes. At this point, take out of the oven and carefully flip over - I found that some of the pittas did stick (if you have any suggestions they'd be greatly appreciated!). Bake for a further 3-4 minutes.

7. Take out of the oven and leave to cool on a wire rack.

8. Enjoy!