I make - Gluten-Free Pitta Breads (Yeast Risen with Egg)

The dough was pretty easy to work with. The description was spot on, slightly sticky but workable with light dust of flour. The original recipe makes four pitta but they are quite big. I prefer hand-size pitta so next time I will portion into 6 pittas. The overall taste and texture is good but psyllium husk powder does come out a bit too strong for me in the baked pitta.

Paul Hollywood's Gluten-Free Pitta Bread

10g psyllium husk powder (2 Tbsps)

200 ml water in two equal parts

250g gluten-free strong bread flour blend (such as Doves Farm), plus extra for flouring

1 tbsp nigella seeds

5g sugar

1 tsp salt

7g instant yeast

1 large free-range egg

1 tsp white wine vinegar

2 tbsp olive oil

Method

Mix the psyllium powder with 100ml water. Set aside to allow the mixture to thicken.

Tip the flour and nigella seeds into a mixing bowl. Add the sugar and salt to one side of the bowl and the yeast to the other. Crack the egg into the centre of the flour, add the vinegar, olive oil and the psyllium mixture. Combine the ingredients to form a soft dough. Gradually add about 100ml water - you may not need it all, although the dough should be soft and slightly sticky.

Place onto a floured surface and knead to form a smooth dough. Place back in the bowl, cover and leave to rest for 1½ hours, or until doubled in size.

Heat the oven to 220C/200C Fan/Gas 9 and place 3 heavy baking trays in the oven to heat up.

Dust your work surface with flour. Divide the dough into 4 equal pieces and shape each one into a ball. Roll or press the pieces into oval shapes about 4mm thick.

Remove the baking tray from the oven and dust with a little flour. Lay four pittas on each tray and bake for 10-12 minutes, or until puffed up and cooked through. The pittas should have a slight colour to them. Remove from the oven and wrap in a clean tea towel - this helps keeps them soft.