Gluten - Free, Yeast - Free Vegan Pita

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   ["Preheat the oven to 400F and place a pizza stone or an upside down baking sheet inside.", "In a large bowl, whisk together the dry ingredients.", "In a separate bowl whisk together 1/4 cup warm water and egg replacer, then add to the flours with the oils and another 1/4 cup warm water.", "Mix to combine, then slowly add 1/2 cup warm water, mixing to make a wet dough.", "Keep mixing until parts of the dough begin to pull away from the sides of the bowl(it won't clump).", "Scrape onto a dampened counter and divide into parts.", "With wet hands, place one piece of dough on a sheet of parchment paper and, with wet fingertips smooth the dough into a 1/2"" thick round.", "Repeat with the remaining pieces of dough, placed about 1/2 inch apart on the parchment paper.", "Place the parchment paper on the hot pizza stone.", "Bake for 5 minutes, then carefully flip and bake for another 5 to 7 minutes, or until lightly brown on both sides.", "Allow to cool for 3 to 5 minutes, or until they can be handled. Slice each round in half through the center. With a very sharp knife, gently coax open the center of each pita half.", "Once cooled, the pitas will keep for 2 days in a plastic ziploc bag on the counter."]

* Per serving · 4 servings · Values may vary.

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