Heat your grill to maximum heat and leave a baking sheet under the grill while it is heating. Now sieve the flour and baking powder into a large bowl and then mix thoroughly, making a well in the middle when done. Pour in the yoghurt and lukewarm water then use a mixer with bread attachments to mix it all together (I took around 5 minutes to mix mine).

Continue by dusting a clean kitchen surface with some gluten-free flour then use a spoon to pour out the pitta dough onto the surface. Take a large handful of gluten free flour and pour this on top of the dough then remove a small ball and use a bread rolling pin to flatten into an oval. Repeat until you have all the dough in pitta form then place 2 – 3 on the hot baking tray as close to the grill as possible. Heat for 2 – 4 minutes until it has a golden colour then use a spatula to flip onto the other side before repeating. Once done, remove to a wire rack to cool and continue with the rest until done.