Low Carb Paleo Pita Bread
 
 
These soft and flexible pitas are perfect for stuffing with your favorite protein-rich salad for a healthy hand-held lunch. If you’re making these for the week ahead, be sure to add the psyllium to help keep the pitas moist and pliable.
Author:
Serves: 2 Pita breads (4 pockets)
Ingredients
DRY INGREDIENTS
  • ¼ cup almond flour, firmly packed (35 g)
  • 1 Tbsp. coconut flour, firmly packed (14 g)
  • ⅛ tsp. baking soda
  • ⅛ tsp. sea salt
  • 1 tsp. organic psyllium husk powder (3 g) Optional, but increases pliability and reduces breakage)
WET INGREDIENTS
  • ¼ cup hot water
  • 1 pastured egg
  • 1 Tbsp. organic extra virgin olive oil or avocado oil
Instructions
  1. Preheat oven to 35O F. Prepare a baking sheet with parchment.
  2. In a small bowl, combine the dry ingredients.
  3. In a medium bowl, combine the wet ingredients, whisking well.
  4. Add dry ingredients to wet and mix using a wooden spoon to form a thick batter.
  5. Use a ladle to scoop batter by ¼ cupfuls and pour onto parchment-lined pan in circles.
  6. Transfer to oven and bake 17-19 minutes.
  7. Let cool on a wire rack, then cut each circle in half and slice a slit to make a pocket.
  8. Store cooled pitas in an airtight container.
Notes
92 calories, 8 g fat, 1 g saturated fat, 5 g monounsaturated fat, 1 g polyunsaturated fat, 53 mg cholesterol, 3 g carbohydrate, 1 g NET carbs, 0 g sugar alcohols, 0.5 g sugar, 2 g fiber, 3 g protein, 65 mg potassium, 24 mg phosphorous, 161mg sodium, 19 mg magnesium

81 % FAT | 14 % PROTEIN | 5% CARBOHYDRATE
Recipe by Healing Gourmet at https://healinggourmet.com/healthy-recipes/low-carb-paleo-pita-bread/