Gluten-Free Pita Bread

This recipe was really tasty but I still need to work on getting the pita to open up like it's supposed to. I think I may have rolled it out too thin. I'll be trying it again and I'll post the results. I would give it a high rating because everyone in my family LOVED the taste. Cooking it a bit longer and rolling it a bit thinner would have made a nice cracker.

1 package yeast
1/2 cup warm water
1 teaspoon sugar (I used honey)
1 1/2 cups brown rice flour
1/2 cup tapioca flour
1 cup sorghum flour (I used 1/4 cup buckwheat flourand 1/4 cup quinoa flour)
2 teaspoons xanthan gum
1 1/4 teaspoons salt
1 cup warm water
1 egg, or 1 T. ground flaxseed mixed with 3 T. warm water

How to make it
Dissolve yeast in 1/2 cup warm water. Add sugar and stir until dessolved. Let sit for 10-15 minutes until water is frothy.
Combine flours, xanthan gum and salt in large bowl using a HEAVY-DUTY mixer (Kitchen Aid or equivalent). Pour in yeast mixture and egg (or egg substitute) and mix on medium speed using paddle attachment.
Slowly add 1/2-1 cup warm water and mix on medium for 2 minutes. Add enough water so that dough is soft and tacky, not liquid.
Coat large bowl with vegetable oil and place dough in bowl. Turn upside down so all dough is oiled. Allow to sit in warm place for about 2-3 hours or until it has increased in size.
Preheat oven to 500 degrees. Using bottom rack of oven, place baking sheet in oven as it preheats.
Pinch off 12 small pices of dough and place pieces on floured surface.
Roll each into a circle, about 5-6 inches across and 1/4 inch thick.
Place several circles on preheated baking sheet and bake for 4 minutes until bread puffs up. Turn over and bake for additional 2 minutes.
Remove each from baking sheet with spatula and gently push down each puff. Repeat with the rest of the raw dough. Serve immediately or freeze pita in a plastic storage bag for up to a month.