You finally made me do this… Gluten-Free Cheese Pita!

Normally, I never crave this, it never even crosses my mind, but I have a very sweet client who wanted a minced meat pita. So I thought I’d try it for her, and oh my god, it was amazing! I made a minced meat one yesterday, and a cheese one today. I’m announcing it, our new addiction is here! 🙂 I, who don’t usually eat things like this, have been eating it for two days and I want to make it again tomorrow morning. And in the process, I’ve used up my week’s worth of cheese!

This is both pizza and pita. It’s both soft and crispy. It’s exactly to my taste and super simple. You can use any topping you like. I want to make a chard one tomorrow, someone stop me!

3 tablespoons buckwheat flour (any flour will do, if you want to change it, there’s a consistency guide below, adjust accordingly)

4 tablespoons water

It was too runny, so I added 1 tablespoon of chickpea flour. The consistency is shown in the picture. You can achieve this consistency with just buckwheat flour. If it’s too firm, add water; if it’s too runny, add flour. Just like mom used to…

A little salt.

I kneaded everything together. The dough turned out like the one above. I lined the baking tray with parchment paper. I sprinkled flour on the top and bottom of the dough and rolled it out thinly by hand. It’s prone to crumbling, but if you roll it out gently, there’s no problem. 🙂

I spread diluted tomato paste over the dough.

I grated 1 loaf of sliced ​​cheese and put it straight into the preheated oven (top and bottom heat).

It cooked at 200 degrees for 10-15 minutes. To prevent the cheese from burning, I only turned on the bottom heat for the first 7-8 minutes. Once the bottom was crispy, I added the top. Finally, I added black pepper and red pepper flakes. I think this is for one serving. All the steps are below. It really, truly turned out amazing. 👌🏻

There’s no picture of the minced meat pide. I made a mistake with it, it fell apart. That’s why there’s no photo of it cooked. I still ate it though, it was delicious! 🙂 Let me explain, so yours doesn’t fall apart. I rolled out the dough on the counter instead of in a baking tray. When I put the minced meat on top, I couldn’t lift it from the counter. The meat was too heavy. I don’t know, I’ve never made pide before. I’ve never made the regular kind, it seems I was destined to make the gluten-free version. Always roll out the dough in a baking tray and put the toppings there; don’t make the same mistake I did.

When the pide was cooked, just before taking it out of the oven, I brushed the edges with olive oil. It became even crispier. Don’t be surprised if I come to you with a spinach pide tomorrow. Enjoy your meal everyone.

With love,

Sema.