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

You won’t believe how Pure + Simple this Pita recipe is! Only a few essential ingredients!!

Paleo Pita Bread (vegan, starch-free, gluten free) Super EASY Recipe


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)

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.

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.

low carb pita bread nutrition data

Paleo Pita Bread (vegan, starch-free, gluten free) Super EASY Recipe

Shared on Gluten-Free Wednesdays + Real Food Wednesdays + Allergy Free Wednesdays + Bloggers Brags + Real Food Fridays + Savoring Saturdays

134 thoughts on “Paleo Pita-Tortilla-Naan Bread (vegan, starch-free)

  1. Pingback: Tzatziki Sauce (paleo, vegan, aip, starch-free) | Pure and Simple Recipes
  2. Pingback: Tzatziki Sauce (paleo, vegan, aip, starch-free) | Pure and Simple Recipes
    1. Hi Laurie,

      If you make them thick enough I think you should be able to do that. But I honestly just like folding it over like a traditional gyro, and that is the way I would recommend too! They are more like a Pita-Tortilla-Naan Bread.


    2. One more question please. Do you know if they freeze well? Thanks!!! Recipe sounds really good!

    3. Hi Laurie,

      We always eat all of them the same day! Haven’t had leftovers to freeze yet. But I don’t see why these wouldn’t free well!

      Hope you enjoy them!

  3. Just made these for dinner. They are amazing! Soft and chewy just like real naan. Not at all dense like you would expect from a grain free bread. Tonight we had them with a Greek style chicken and Tzatziki (I am not dairy free so I made a slightly different recipe). Finished the leftover one with some grass fed butter and raspberry jam! I am imagining so many delicious uses for these! Thank you, thank you!!

    1. Hi Kaitlyn!

      Sweet! I am so happy to read your comments!! So glad you enjoyed these! I used one for a sandwich wrap today. I love how filling they are. And love your idea of eating them with raspberry jam too!


    2. Hey I must’ve done something really wrong because what I got were crumbly cracker kind of things that are terrible absolutely terrible

  4. Can’t wait to try these! I am a pizza freak, you really teased me with your pizza crust recipe, is it low carb also?

    1. Yes, the pizza crust is super low carb, plant based, and doesn’t even use psyllium, but has a nice chew to it! All of my recipe testers for my cookbook have loved it so far. Excited to share it soon!

  5. So attempting to make these, epic fail, crumbled and fell apart, followed measurements exactly, used red Palm oil, used earths choice organic coconut flour, can’t understand what went wrong

    1. Hi Lucy,

      That’s too bad!

      Did you read my notes in the post about which brands of coconut flour I suggest using and will work the best? I have never heard of, or used the earths choice brand. I would honestly have to assume that is the problem. As I said above in the post, unfortunately not all coconut flours are created equally, there are some new brands on the market that are really gritty, and non-absorbent. For this recipe to work, you need to use a fine powdery, and very absorbent coconut flour, like one of two brands I recommended. I say this from lots of personal experience of using and trying different brands of coconut flour over the years.

    2. Hi Rene,

      My pet peeve just happens to be relentlessly negative blog readers who make grandiose complaints about “positive bloggers”. 😉

      Rene, if you take time to read the recipe you will see I made an update to it. Right in the actual recipe posted above there is a special “Note” and I share that I now make these pitas without the added oil as they hold together so much better.

      AND if you take the time to read through ALL the comments you will see I replied to Lucy’s second post, but my reply got pushed to the bottom due to a blog update that jumbled and duplicated some comments. And you will also see I have done by best to address everyone, negative (including you) and positive. ♥

    1. Hi Ruhi,

      I have added the nutritional information for them above. I hope you enjoy this recipe!


  6. These look great!!! Thanks for sharing them at Gluten Free Wednesdays – I am going to highlights these next week:)


    1. Thanks so much Cassidy!! I love being apart of the Gluten Free Wednesday link up!


  7. Such an easy recipe! On my first attempt the bread was crumbly and under cooked. The second time I increased the psyllium to 2 T. and decreased the coconut oil to 1 T….perfect! I baked them 12 minutes, flipped them and baked an additional 10 minutes. I used Bob’s Red Mill coconut flour.

    Thank you for sharing !


    1. Hi June!

      Thanks so much for the great feedback. I really appreciate it! I will note that some may need to increase the baking time.

      Thanks for letting me know the Bob’s Red Mill coconut flour worked too!

    2. I used bobs coconut flour no oil and same measurements. CRumbled and didn’t cook I was so 😞

  8. I can think of so many ways to enjoy this bread! Thank you so much for sharing your healthy and delectable Paleo Vegan Pita Bread recipe with us at the Healthy, Happy, Green and Natural Party Blog Hop. I’m pinning and sharing!

  9. Wow! These are great Andrea! I saw a post with these in a FB group yesterday and went and picked up pysillium from the market and put the recipe together this evening. This is by far the best bread substitute I’ve had so far that is GF and low starch. I spread some organic mayo, sprinkled with sprouts and some thinly sliced turkey breast and I was in heaven. I put cheese in hubby’s to go along with his chowder. Not only did he love it, but he started listing off all the other ways we could eat it–and he can eat anything he wants. It’s hard sticking to such a restrictive diet, but quick and easy recipes like this one make it far too easy to throw something together and resist the off limits foods! I look forward to trying more of your recipes and I look forward to seeing what you come up with next! :0)

    1. Hi Evie!!

      This is the sweetest comment!! I was so happy to get it and then read it aloud to my husband!! He is also a guy that can eat anything, so I know I am into something when he likes my starch free recipes. He is my official taste tester. Just loved hearing that your husband was thinking of other ways to eat these, it truly touched my heart!! And I love that you love it too!!


  10. I just made (and then devoured) these! Good job! And thank you, Andrea! Here’s my story: The pan I wanted to cook them in had rendered, pasture-raised bacon fat in it from this morning. I was too lazy to soften my gallon brick of coconut oil, so I used the rendered bacon fat. I wrapped them around tuna fish, avocado, sprouts, cucumber, arugula, and avocado-oil mayo. Then for dessert, I made a honeyed coconut butter, slathered it on an empty naan and sprinkled with cinnamon.

    I’m now writing to you from heaven.

    1. Hi Tonya!

      That sounds like the most delicious meal! Okay, now I want to join you for dinner next time!

      Thanks so much for the note!

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  12. Pingback: Live It Up at the Healthy, Happy, Green & Natural Party Blog Hop #52
  13. This looks great and sounds pretty easy. And it’s being highlighted this week as the most popular entry at last week’s Gluten-Free Wednesdays carnival!

    1. Hi Linda!

      So cool! I am so honored!

      Looking forward to another delicious Gluten-Free Wednesday this week!


  14. Pingback: Gluten Free Wednesdays – Paleo Pita-Tortilla-Naan Bread And More!
  15. Pingback: Gluten Free Wednesdays – Paleo Pita-Tortilla-Naan Bread And More!
    1. Hi Audrey!

      Thanks so much visiting!!

      Your website is beautiful by the way! Pinning my way through it right now.

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  17. Pingback: Flax Jacks Pancakes (paleo, starch-free, keto, low carb) | Pure and Simple Recipes
  18. Hello Andrea,
    Came back to your post to Thank You for this recipe. I have been scouring the Web all over in search of a working egg free, gluten free recipe for flat bread and have been sorely disappointed. Until now. Thank you for sharing the recipe! MUCH appreciated. Once I get my blog up and running, I would love to link to your blog so those in search of gluten free recipes. Many thanks and a lot of gratitude once again, Andrea.


    1. Hi Aura!

      I am so glad to hear you enjoyed this recipe!! Thanks so much for coming back to comment! I wish you lots of luck in your blogging adventures!


  19. I just made these, I had no palm oil, so I used coconut. Did not work so well.. the oil was not absorbed, and they turned out very greasy and soggy. My coconut flour is not at all gritty, it’s coconut powder. Must be the oil? I’l try ity again with a lot less oil. I’m determined to get it to work! I read a comment about using bacon fat. I’ll give it a try with lard too. Great innovative work, anyway!!

    1. Hi Marit,

      I have made them with coconut oil too. And while they felt greasy when rolling out, and seemed like they were just going to fall apart, as soon as they are cooked they start to hold together so much better, and when ready after cooking they turn into a nice solid naan-like bread. But I wanted to say, you can also make them without adding any oil too! I have made them without oil just fine.

      Maybe it has to do with the psyllium husk powder you have not being powerful enough in the binding department?

      Wish you better results if you try them again!


  20. Hi Andrea,

    I bought psyllium husk and I was wondering if that would work with this recipe? I don’t have any kind of grinder to make it any finer/into a powder consistency and I know a food processor will not work given that it’s already so fine.


    1. Hi Sandy!

      I have no idea? Below is the link to the psyllium husk powder I use in this recipe, but I have never worked with any other forms of it in baking before. So I honestly don’t know how it will turn out? If I come across the whole husks sometime I will play around with them. If it works, let me know?


  21. Hi Andrea,

    i am doing keto diet and was looking for a naan alternative for a while and i am so glad i found this and i tried it today and i was soooooooooo happy how it tasted. my hubby was eating regular wheat pita naans and i gave him some to try and he ate it and didn’t even notice that he already ate it. it was so similar to pita bread that he did not even felt any difference. thank you sooo much!!


    1. Hi Tahseen!

      Loved getting your comment! I am so happy when I hear others enjoy these recipes too!!

      Cheers to satisfying low carb pita bread!


  22. Hi Andrea – I would love to try your recipe; but I cannot get any psyllium where I live. Can I substitute it or leave it out altogether?


    1. Hi Ingrid!

      I wish I knew of a way to make these flat breads without psyllium. But it is required for this particular recipe. You may be able to find another coconut flour tortilla recipe out there somewhere that uses eggs instead as a binder?


    2. Thank you Andrea for your prompt reply. I surged the Internet and came across chia seeds as a substitute. What do you think?In case I cannot buy chia or flax seeds, can I use eggs to bind the dough? Best wishes, Ingrid 

    1. Thank you Tahseen for your reply. Unfortunately where I live – on a small island in the Mediterranean – there are no Indian nor Asian grocery stores. Anyhow if you still should come across a substitute for it – let me know. Kind regards Ingrid

  23. This was great. I followed instructions, omitted the oil/fat and added an extra tbsp of psyllium husk powder. Held together perfect and was chewy, not crumbly and easy to spread out. I will definitely be making this again!

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  25. Hi Andrea,
    This pita bread sound great – so much healthier than buying the store bought stuff, i love that you use coconut flour. Thanks for sharing on Real Food Fridays. Pinned & tweeted.

  26. These are just perfect! Formed then in a jiffy using my tortilla press with parchment paper. Used my comal and didn’t have to use any oil at all. Super easy clean up too!
    I’ve been looking for this for a long time.

  27. These look great Andrea! Sorry I’m so late to comment this week, I wanted to make sure and thank you for sharing with us at Savoring Saturdays! We love having you.

  28. This is a super flatbread, and it makes a wonderful PIZZA CRUST! This egg-intolerant, nut-intolerant, starch-intolerant pizza lover is also an Andrea lover 🙂 And I “tolerate” you, Andrea, very well too…even though I don’t actually know you.
    THANK YOU, Lovely!

    1. Thank you so much Holly for this super sweet comment!! So nice to hear when folks enjoy a recipe! I have some new “egg-free” no/low starch recipes I will be posting soon too! xx

  29. Hi! I can’t wait to make these! I was wondering if there was anything I could substitute instead for the psyllium husk?

    1. Hi Olivia!

      I honestly don’t have an exact substitution in mind for the psyllium husk as it is a really unique ingredient. Feel free to play around with it and let me know if you come up with a version that works for you!

    1. Hi Anne,

      Psyllium is such a unique ingredient, that I have not found anything that replaces it 1:1. While ground chia and flax also make good binders, they don’t bulk up nearly as much as psyllium, and I find psyllium works even better as a binder too. But if you play around with this recipe a few times, and adjust the ratios of ingredients and liquids, hopefully you can come up with a good version that works for you!

  30. Just made these to go with my shakshouka tonight. Oh my god they are good! I used 2tbs passylicum husk and added more water as it wasn’t binding. They are perfect. I am now thinking about all different things I can use them for. Thanks for sharing the recipe. Sherin

    1. Hi Sherin!

      Thanks so much for this comment! I just had to look up what shakshouka actually is, as I haven’t had it before, but wow that sounds like a delicious combo! Glad to hear this recipe worked for you with a couple little tweaks! xx

  31. Hi Andrea. I suppose I could just try this but don’t want to waste ingredients; Do you thing I can use this recipe for turnover, hand pie type things? OR would the inside be gooey? Any thoughts?

    1. Hi Judith!

      While I love the idea of making grain-free turnovers, this dough wouldn’t be my first choice. As you assumed it’s pretty soft and doughy. I do share two other pastry recipes I love on this site though, the low carb cheese Danish and the Paleo apple fritters are both pretty crave worthy!


  32. Awesome! Be patient and let dough rest before shaping. Slowly roll them and they behave, work too fast and they fall apart. I will never try any other recipes, this is perfect. Egg allergy makes it hard to find low carb solutions for bread that are also gluten free. Thanks.

  33. Hi Andrea,
    I’m just starting my “healthier” journey & love the components of this recipe! I have the NOW psyllium husk powder but my coconut flour is Nutiva- just wondered if you had any expertise on that brand before I attempt the recipe. want it to work! Thanks so much!

    1. Hi Tiffany!

      So it’s honestly been a few years since I’ve purchased Nutiva coconut flour, but I do recall the bag I bought was quite a bit grittier and more coarse than the fine ground powdery coconut flour I normally buy from Tropical Traditions and Bob’s Red Mills. Nutiva may have since changed the way they grind it, and either way, hopefully it works out perfectly for you!


  34. Hi thank you for the recipe. I’m in the UK and I had the ingredients at home though not the brands you sggested, so I gave it a try. The naan turned a dark grey and took ages to cook. Any ideas what I did wrong? I followed the recipe as written and didn’t use oil. Thank you in advance.

  35. Oh my gosh. This recipe is soooooooo simple and such a great substitute! I made curry for my better half and myself and was already jealous that he was getting rice, much less naan. So I made these and charred them slightly. About as close to the real thing as one could get. Thank you so much!

    1. I am so glad to hear you enjoyed this recipe too!! I so agree, curry with naan is sooo much better than curry alone! Nice addition by charring them too. xx

  36. Thanks for sharing this recipe, I am wondering if the photos of the ones you have made are fried or baked? I baked mine and the consistency was kinda crumbly, going to try adding the suggested second spoon of psyllium to see it binds better..

    1. Hi Tammy,

      The photos are of ones I fried. I know different brands of coconut flour can vary quite a bit, but hopefully trying the extra psyllium will help. Or you can also try adding a little more hot water if they were too dry?

  37. Thank you so much! I was looking for low carb VEGAN pita for so long. Its look simple and delicious. Do you think I can use almond flour / coconut flour blend?

    1. Hi Alisa!

      Way back before I committed to this recipe I did use almond flour in these and it was great, but the measurements were totally different. And it’s been so many years now I don’t remember what the exact measurement of almond flour was, so you’ll just have to experiment if using a blend of both. Since almond flour is not 1:1 interchangeable with coconut flour, you usually need more almond flour when doing a sub. xx

  38. wow! A I am trying to eat low carb and i just made these to go with my Chicken and Coconut curry..really delicious! i did add a teaspoon of coconut oil and 2 spoons os psyllium powder and made them a bit thicker and oven baked them..they puffed up and are lovely and soft..thank you for a great recipe xx

    1. Awesome!! So glad to hear you enjoyed this recipe!! Chicken and coconut curry sounds like the most perfect pairing! xx

  39. I cooked up some of these this afternoon. I loved the taste but they still were quite dense and purple. i think because of the psyllium husk? I didn’t look very appetising but they were quite good. How do you get them to be lighter and not purple?

    1. Now that is a puzzle? I’ve honestly never seen purple psyllium husk before? The psyllium husk I use is a natural light tan color.

      It’s nice to hear you at least enjoyed the way they taste. Thank you for the feedback!

  40. Made these tonight for dinner, and they were delicious! Really easy to put together! Mine didn’t come out quite like the picture though. Mine were flatter, maybe I rolled them out too much. But none the less they were awesome for our chicken shwarma! Will make again 🙂

  41. Hi, the links to find your preferred brands won’t work for me. Could you please let me know what you recommend?

    1. Hi Loana!

      I have only tried this recipe with the powdered psyllium, so I can’t say for sure on how the non-powdered would work? Cheers!

  42. Hi! These are great. It made a wonderful pita for chicken salad. Just curious about the best way to store these. In the fridge for a few days?? Thanks!

    1. Hi Stephanie,

      I apologize for the delay in responding. Ya, I normally store the extras in the fridge, and then lightly reheat them. Cheers!

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