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1
In the bowl of your stand mixer, place 500g of flour, the salt and xanthan gum and mix to combine well.
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2
Add the yeast and sugar then the oil mixing well after each addition
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3
Mix on a slow speed while adding all the milk slowly
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4
Add enough extra flour so the dough is tacky.
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5
It should lightly stick to your fingers when you touch it
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6
Oil a bowl and put the dough inside.
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7
Roll it over so it gets a coating of oil.
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8
Cover with a clean towel and leave in a warm place to double in size for an hour
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9
Preheat the oven to gas 9 / 240C / 475F and set out your pizza pan
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10
Generously flour a surface and turn out the dough.
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11
Break it into 10 equal parts and roll between your hands really well to form a smooth ball from each, dusting your hands as required
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12
For each ball of dough begin to flatten it with the heel of your hand, staying away from the edges
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13
Flour your fingertips and press the dough toward the edges without pressing down the edges themselves.
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14
Keep the circle no more than about 6 inches in diameter.
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15
Rotate the round of dough and flip it over frequently
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16
As the dough begins to resemble a nice round, continue pressing toward the edges with your fingertips and press back toward the center of the round with the side of your other hand, rotating and turning the dough over as you go.
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17
You're trying to create a seamless piece of dough with no cracks around the edges, completely smooth and around 5mm thick
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18
Place only as many rounds on your pizza crisper as you can fit without them touching.
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19
Put in the oven and bake for 5 - 8 minutes.
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20
Let them puff up but don't let them burn
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21
Wrap the warm pittas in a clean towl or put inside a paper bag to soften
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22
Cut each pitta in half and use a blunt knife to coax the pockets open
