Greek-style Pita

This recipe makes a soft, fairly flexible Greek-style pita capable of wrapping food. Some people split the pita, but this is fairly difficult
You'll want the loaves warmed when you serve them.

Ingredients
3 1/2 cups of high-protein gluten free bread flour (see recipe below)
2 Tablespoon sugar
1 Tablespoon yeast
1-1/2 teaspoons xanthan gum or 1 teaspoon xanthan and 1/2 teaspoon guar gum
1 teaspoon kosher salt
4 Tablespoons extra virgin olive oil
1 cup + 3 Tablespoons warm water (110° F)
1 teaspoon cider vinegar

Gluten Free Bread Flour Recipe (55% whole grain)
1 cup Bean Flour (Heartlands Finest mild navy bean flour is preferred - Celiac Specialties, LLC, Heartlands Finest, or Gluten Free Mall)
1-1/2 cups whole grain Sorghum flour (Bob's Red Mill or other)
1 cup corn starch
3/4 cup tapioca starch
1/4 cup Expandex ** (Obtain from Celiac Specialties, LLC or Heartlands Finest.)

Total Cups of Flour 4-1/2

Instructions

Mix dry ingredients in a bowl using a whisk to ensure even distribution.
Into the work bowl of a stand mixer add the liquid ingredients. Next add the dry ingredients in four batches. Mix well for 1 - 2 minutes.
Place a thin coating of oil on 3 12" X 16" sheets of parchment paper. This is the same size paper as the jelly roll pans that the pitas are cooked in.
Oil you hands and place a thin coating of oil on your countertop.
Divide the dough into 10 portions, and roll each into a ball. Cover with plastic wrap to prevent them from drying out.
Using a rolling pin, roll-out each into a round loaf, 1/4" in thickness and approximately 5" in diameter. You may need to place a bit of oil on top of and underneath the loaves as you roll them out.
Place each on parchment paper, but do not place the parchment paper into the jelly roll pans. Cover the loaves with plastic wrap.
Allow the loaves to proof for 45 - 60 minutes or until puffy and nearly doubled in height.
Heat oven to 450° F with the pans in the oven. This works especially well with a convection oven which will actually be 425° F.
When the oven is at temperature, place the parchment paper with the loaves on top onto the hot pans. You are baking on parchment paper.
Bake for approximately 4-1/2 minutes and remove the loaves from the oven onto cooling racks. Cover loaves with towels to prevent them from drying out.
When cool, wrap loaves individually in plastic wrap.
Loaves may be frozen.

*The use of both xanthan gum and guar gum gives extra springiness and stretch in comparison to just using one alone.

** Expandex will improve the stretch of the bread. This recipe uses 1 Tablespoon of Expandex per cup of finished flour and the rest regular tapioca flour. Notice the reduced amount of gums.