Directions

• In a bowl, place the warm water, honey and yeast. Mix everything together and let it rest for 5 minutes until it foams. This will tell you that the yeast is in good condition and its ready to ferment your bread.
• In a separate bowl, mix all the rest of dry ingredients and homogenize (this step is really important). Incorporate the yeast mixture and oil and mix everything up.
  
• A dough will start forming as you mix all the ingredients. Continue mixing until you have a somewhat solid dough that you are able to handle with your hands (it will still be a bit sticky). Now it’s time to knead it!
• Transfer the dough to a silicone mat (an oiled surface can do the trick too) and knead until everything is homogeneous (should take around 10 minutes). This step is very important to mix all the ingredients together and let the psyllium husk and xanthan gum spread through the dough and act on it. Remember it is replacing the gluten!
• Make a ball with the dough and place it in an oiled bowl that is big enough to let the dough rise until doubled. Cover with a plastic film and let it proof in a warm place for at least for 1-1.5 hours (I preheat the oven to 120°F, open it for a minute, and leave the bowl there with the light on).
• After the dough has doubled its size, transfer it to a silicone mat and cut it in 8 equal pieces. If the dough is still sticky, you can use a bit of cornstarch to make it easier.
• Preheat the oven to 395°F.
• Grab each piece and gently start pressing it with your hands from the center to the sides forming a rounded shape (I give them an oval shape for convenience!). Avoid using a rolling pin so the dough doesn’t deflate. Each piece of dough has to have a thickness of about 3 mm. You managed to shape your pita bread!
  
• Place each pita bread in a baking tray lined up with parchment paper (you can also oil it) so they don’t touch each other.
• Bake in the oven for 7-10 minutes. They have to get just browned. Remember each oven is different so you have to watch your bread the first time to find the right time.
• Remove the baking trays from the oven, turn around the pita bread and put them back it for another 7-10 minutes (the same time you baked them at the beginning!).
  You will see that they will inflate as little balloons. That’s a good sign! (If they don’t inflate, don’t worry, they will be awesome anyway!)
• Take them out from the oven and transfer them to a wired rack to cool. Try not to eat them right away! (just wait around 5 minutes the temptation to eat them… it’s hard!)
  They need to rest a bit so the dough settles and it makes it easier to cut.
• Now, fill’em up with whatever you want! Let your imagination take over them!
  (Hint: When they are warm they are awesome with just some butter on them!)
  
• If there are any left, keep them wrapped in some cloth so they don’t dry up and just put them in the toaster to have some really nice toasts!
  I have had them 3-5 days without any issue. If they get a bit stiff, just wet a little the crust before toasting them. They will be as new!