Makes 4 pides
1 hour 15 mins (including rising time)
1/2 tbsp. dried active yeast
70ml warm water
1/2 tsp. sugar
180g gluten free bread flour
70g rice flour
1 tsp. salt
100-110ml lukewarm water
25ml olive oil
Fillings as desired
Reactivate the yeast according to packet instructions. Add the flour, sugar, lukewarm water and oil to the yeast and knead until the dough begins to stick together and becomes elastic (add more water if necessary). Cover with cling film and leave to rise for approx. 1 hour (or as long as you can!).
Once the dough has risen to around double the size, add the salt and knead in thoroughly. Leave to rest for 5 minutes.
Roll out into a sausage shape then split into 4 equal parts. Roll each part out into a regular and top with your fillings of choice (we went for chorizo, spinach, onion and feta cheese).
Fold over the sides of the pides, brush the dough with a small amount of oil and pop in the oven for 12-15 minutes until the dough starts to turn golden brown.
Slice up and enjoy!
For similar, gluten free recipes, check these out!