You won’t believe how Pure + Simple this Pita recipe is! Only a few essential ingredients!!
This pita-tortilla bread is ridiculously simple to make. The only way you can go wrong is to use a gritty coconut flour or try it without the psyllium husk. Unfortunately not all coconut flours are created equal. I have been disappointed with some of the newer brands of coconut flour I have ordered on amazon recently. I am now back to using the tried and true coconut flour made by Tropical Traditions (click here). The Tropical Traditions coconut flour is ultra fine, and not at all gritty, so it absorbs liquids really well. I also like the coconut flour made by Coconut Secret. You are welcome to try using other coconut flours, but I can’t make any guarantees how well they will work in this recipe. I was inspired to make this recipe from this post here, but I cut the batch in half, and then also cut the amount of psyllium husk powder used in half. I like my version best, but if you want your pita to be twice as chewy you can double the psyllium to 2 Tablespoons per 1/2 cup of coconut flour as the original recipe poster did. Someone asked about cutting these in half like to make a pita pocket sandwich. Honestly these work best as you would find with a traditional gyro sandwich, just simply folded over. Ultimately it’s more like a cross between a Pita-Tortilla-Naan-Flat Bread. And in a pinch you could use these to make mini pizzas, though I really like this low carb pizza recipe!
Paleo Pita-Tortilla-Naan Bread (vegan, starch-free)
- essential ingredients
- 1/2 cup coconut flour I highly recommend this brand
- 1 Tablespoon psyllium husk powder (use 2 Tablespoons for extra chewy flat bread I like using 1 best), I recommend this brand
- 2 pinches sea salt
- 1 cup hot water
- cup Note: recipe used to also include 1/4 of fat/oil but I think they hold together so much better when rolling out and cooking without the added oil. So I no longer add the oil. Pita-Tortilla in photos was made without any oil.
- optional ingredients
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground cumin
- minced dried or fresh herbs
Heat up the water to just below a boil.
Mix dry ingredients together in a bowl.
Stir in hot water. As you mix it all together the dough will start to ball up.
Let dough rest for a few minutes.
Form 7 small balls of dough. Roll each out out between 2 pieces of parchment paper or saran wrap.
You can bake them on a baking sheet for 15 to 20 minutes at 350*F. (The thinner they are the faster they cook, flip them halfway through baking.) Or you can cook them one at at time, in a lightly oiled saute pan or skillet for a few minutes on each side.
Serve with a side of my Tzatziki Sauce, recipe here.
Estimated Nutritional Data per pita (makes 7 pitas). The program had trouble with the psyllium ingredient, so there may be a couple extra calories (and 1 extra fiber carb) per pita.