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Paleo Pita-Tortilla-Naan Bread (vegan, starch-free)

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 7 pitas
Author Andrea Wyckoff


  • 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


  1. Heat up the water to just below a boil.
  2. Mix dry ingredients together in a bowl.
  3. Stir in hot water. As you mix it all together the dough will start to ball up.
  4. Let dough rest for a few minutes.
  5. Form 7 small balls of dough. Roll each out out between 2 pieces of parchment paper or saran wrap.
  6. 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.
  7. Serve with a side of my Tzatziki Sauce, recipe here.