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Have you tried using gram or chickpea flour? You can get it at an Indian grocer. For pita, you could sub 50% or more of the regular flour and get a similar result. Its easy to work. For leavened doughs I would start with a 25% substitution and see how much more you could stretch it in future attempts. I've made chapati, tortillas and bread with chickpea flour. It gives a bit of a yellowish tinge but great flavor. Be careful not to over-salt tho.

Have you tried using gram or chickpea flour? You can get it at an Indian grocer.

Have you tried using gram or chickpea flour? You can get it at an Indian grocer. For pita, you could sub 50% or more of the regular flour and get a similar result. Its easy to work. For leavened doughs I would start with a 25% substitution and see how much more you could stretch it in future attempts. I've made chapati, tortillas and bread with chickpea flour. It gives a bit of a yellowish tinge but great flavor. Be careful not to over-salt tho.

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Have you tried using gram or chickpea flour? You can get it at an Indian grocer.