250g gluten free flour
2 tsp yeast
2 tsp salt
2 tbsp veg / olive oil
175ml water (you may not need all of this

1. Pre heat the oven to 220°C

2. Add flour, yeast, salt to a bowl and mix

3. Add oil and up to 175ml of water (enough to make a soft dough but not sticky (too dry will result in harder pitta)

4. Knead on a floured surface

5. Divide into 6 equal parts and cover for 40 mins

6. Knead agan and toll into an oval shape

7. Place on a baking tray in the oven for 7-8mins (until golden)

8. Place in a pile in a plastic bag until cool (this keeps them soft

9. Slice lengthways along the side and stuff or slice into dips and use for dipping in soups or dips