Rice Pita Bread

Rice Pita Bread. image: Essy Roz

Rice Pita Bread. image: Essy Roz

There are moments in life that I will never forget.
The bite from my rice pita is a bite I dream about at night.

It’s soft and gives in to me,
It’s full of wonderful juiciness,
It’s really reminiscent of a bite of a warm pita,
That as soon as you bite into it you’ll be delighted.

You have already met my genius dough preparation technique in our Oat Pita Bread,
They starred in so many kitchens and became exciting bites for many people.

Now I’m adding my rice pita to the celebration.
I know there are a lot of people who have various dietary restrictions who are just waiting for this news.
Call them over,
Tell them about these wonderful pitas,
They’ll be deeply moved.

Of course these pitas are wonderful for everyone.
They’ll fit perfectly in a salty bite,
But you should know that a sweet bite will make them shine.
I made a version of “Mango Sticky-Rice” with them,
And it turned out to be a dreamy bite in a way that cannot be described in words.

This recipe is simple and exciting.
It’ll make so many people happy,
And just thinking about it makes my heart feel good and happy.

A few minutes of fun and exciting work,
And this bite is yours 🙂

Happy and exciting days of bites to all of us 🙂

Rice Pita Bread. image: Essy Roz

Rice Pita Bread. image: Essy Roz

Rice Pita Bread. image: Essy Roz

Rice Pita Bread

Ingredients: suitable for 6-8 pitas (depending on the size of the pita)

• 1¼ cups hot water
• 2 tablespoons olive oil
• ¼ teaspoon salt
• 1 cup rice flour

*It’s very important to mix the ingredients well into a dough and only then check the condition of your dough. If the dough is too sticky, gradually add 2-4 tablespoons of rice flour. Add one tablespoon at a time, mix and if necessary add another tablespoon. If the rice flour doesn’t come together into small lumps of dough, but still remains crumbly and floury, add a little water gradually, until all the rice flour turns into dough. Each rice flour absorbs water differently and therefore will need a different amount of water.

*Note that the dough solidifies after a short cooling.

Steps:

1. In a wide pan put the boiling water, olive oil and salt and bring the pan to a boil.
2. Add the rice flour to the pan and stir continuously over low heat until a soft and sticky dough forms. You should get a lump of crumbly dough in the pan with no specific shape (it’s worth taking a look at the photos of how to prepare it).
3. Take the dough out of the pan and place it in a bowl. Wrap the bowl in cling film so that the dough does not dry out and let it cool for a few minutes.
4. Sprinkle a little flour on your work surface and start forming a ball from the stable dough. This dough needs a little love and kneading with your hands until you get a beautiful flexible ball of dough with the most addictive softness.
5. Divide the ball of dough into small balls the size of a ping-pong ball.
6. Place one ball at a time between two sheets of parchment paper and crush it into a flat pita using a cutting board / rolling pin / tortillas making device.
7. Heat a pan to medium-high heat and bake the pita bread on both sides, pay attention – it’s important to keep an eye on them and see that they don’t burn.
8. Move the pita to a plate with a kitchen towel on top of it to keep the pita moist. Place them side by side and cover them with another kitchen towel.

Note that the pitas stick a little to each other, so try not to pile them up while they are still hot.

Put together our exciting bite and enjoy every moment 🙂

A little extra from me:

• The pitas can be kept in the fridge in a sealed container for up to 4 days. I recommend putting the container in the fridge with the pitas wrapped in a kitchen towel inside the container.
• You can keep the pitas in the freezer before baking in the pan or after (Whatever you choose will be excellent) in a sealed container with a piece of parchment paper placed between the pitas. If you choose to store the pita before cooking, thaw it for 5 minutes on the counter before baking in the pan. If you choose to store the baked pitas, place it in a pan for quick heating straight from the freezer.
• There are no substitutions or changes that can be made to this recipe. You can just omit the salt, but I don’t recommend doing so (The amount of salt in the recipe is also suitable for a sweet stuffing).
• For the stunning mango sticky-rice version I made with the pitas: in a bowl, mix 2 teaspoons of almond butter and 1 teaspoon of maple syrup. Spread a little on the bottom of the pita and sprinkle mango cubes on top or any other summer fruit. Drizzle the remaining spread over the pita, sprinkle over mint leaves and serve❣️

The boiling water, olive oil and salt in the hot pan. image: Essy Roz

Add the rice flour. image: Essy Roz

Mix until a dough is formed. image: Essy Roz

Place the dough on the work surface and knead it with your hands until you get a soft and flexible ball of dough. image: Essy Roz

Our beautiful ball of dough. image: Essy Roz

Make small balls from the ball of dough and roll each ball between two sheets of parchment paper. image: Essy Roz

Roll the ball of dough between two sheets of parchment paper. image: Essy Roz

The rolled out dough. image: Essy Roz

The rolled out dough. image: Essy Roz

The rolled out dough. image: Essy Roz

Heat the dough in a pan on both sides. image: Essy Roz

Heat the pita on its other side. image: Essy Roz

Rice Pita Bread. image: Essy Roz

Place the pita breads one on top of the other and cover them with a kitchen towel. image: Essy Roz

Rice Pita Bread. image: Essy Roz

Rice pita “mango sticky-rice” version. image: Essy Roz

Rice Pita Bread. image: Essy Roz

Rice Pita Bread. image: Essy Roz