Easy Gluten Free Pita Bread

12 g (2½ tbsp) whole psyllium husk (rough husk form) (If using psyllium husk powder, use only 10g.)

240 g (1 cup) lukewarm water

135 g (1 cup) millet flour, plus extra for flouring the surface (You can use an equal weight of finely ground/milled brown rice flour instead, but your pita bread might not puff up as effectively.)

75 g (⅔ cup) tapioca starch (You can use an equal weight of cornstarch (US)/cornflour (UK), potato starch or arrowroot starch instead.)

10 g (2 tsp) caster/superfine or granulated sugar

4 g (1 tsp) instant yeast (If using active dry yeast, use 5g.)

4 g (¾ tsp) salt

15 g (1 tbsp) olive oil (You can use other oils instead, such as sunflower or vegetable oil.)

Directions at theloopywhisk.com

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