Pillowy Gluten-Free Pita (from Aran Goyoaga’s Cookbook)

Bahan-bahan (8 porsi)

• 210 g superfine brown rice flour
• 2 tsp active dry yeast
• 2 tsp granulated sugar ((we used organic cane sugar))
• 310 g water, heated to 105 F (41 C) ((start with 300 g if using stoneground brown rice flour))
• 200 grams water, at room temperature
• 30 g psyllium husk powder ((powder, NOT whole husks))
• 12 g extra-virgin olive oil, plus more for greasing
• 60 g tapioca starch ((also called tapioca flour))
• 60 g potato starch ((NOT potato flour))
• 2 tsp kosher salt ((we used 1 ⅔ tsp of a finely ground salt, which is an equivalent amount by weight))