Low Carb Paleo Pita Bread

Low Carb Paleo Pita Bread

Traditional breads – like pita – are more than just a part of a meal. These loaves and rounds have graced tables for millennia, both for sustenance and as a representation of community.

The pita pocket is a prime example of an ancient grain recipe carried down to the modern world. Since it didn’t require much time in the oven, the pita and its variations were an ideal form of quick bread. And they still are!

Pita Bread: The Tastiest Eating Utensil

Their slightly leavened characteristics make it a perfect tool at most any table. Pita can be used to scoop up food or conveniently hold your favorite ingredients.

Since most of us are not turning to our own coals to fire this flatbread, we opt for the store-bought options. But unfortunately, these rounds are no longer made with the wheat of 2500 B.C. Even “whole wheat” pita is typically sourced from genetically modified wheat that has been engineered to have higher yield, and more gluten to provide the texture that we’ve become so accustomed to. Not to mention, an assortment of additives, dough conditioners and shelf-life extenders.

Not the Pita We’re Meant to Eat

As we’ve discussed throughout the Healing Gourmet site, wheat causes inflammation in the body that we may or may not recognize. Bloating after a meal is an obvious reaction, but many of us experience the effects of wheat in delayed reactions that take as much as 72 hours to manifest. Fatigue, brain fog, ADHD, and nutrient deficiencies are just a few of the symptoms that can be caused by wheat.

What’s more, excessive consumption of wheat-based products can lead to weight gain and increase the risk for metabolic issues. When your day revolves around carb-heavy foods like cereal, sandwiches and pasta, it’s easy to rack up the carbohydrates without working them off. Pita is one of those breads that not only accompanies a meal…it is the foundation on which it’s built! You might end up eating three in one sitting just to get the last bit of baba ganoush!

Paleo Pita Bread: A Grain-Free Solution

The problem is that even knowing all this, pita bread is still so hard to resist. Whether served warm for dipping… or at room temperature stuffed with your favorite filling, the pita is a unique culinary vehicle for a myriad of delicious experiences. We love the many uses for this age-old bread and wanted to find a gluten-and-grain-free solution. In order to recreate the chewy pocket bread, we turned to a mix of coconut and almond flour, with a small amount of psyllium husk for optimal pliability.

Almond flour not only mimics the heartiness of the original whole wheat, it provides important nutrients like vitamin E and magnesium. Just the slightest bit of coconut flour provides the firm structure that traditional pita embodies.

Aside from the healthy ingredient swap, the second major difference between preparing a classic pita and making our low-carb version is the time involved. In fact, traditional pita takes hours to prepare. Yes, hours. Unlike other bread, pita needs a good bit of love and care prior to being rolled out for baking.

But not our Paleo pita bread! Once the simple ingredients are mixed, your Paleo pita bread dough is ready to be baked. No waiting for rise, no kneading and shaping – simply scoop the thick batter and pop them in the oven at 350. In less than 20 minutes, you’ll have fresh pita perfect for some Paleo hummus!

Since our Paleo pita bread is low-carb and made with nutrient-dense, real food ingredients, you don’t have to feel guilty about eating more than one. Enjoy them with other Mediterranean classics like our Paleo Tabouli or delicious jarred Divina’s Olive Spread.

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.

Original

Servings

4

Print

5 from 4 reviews

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. Make the batter about the thickness of a pancake and the diameter you want it – it will not spread much.
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.

Nutrition & Macronutrient Ratio

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

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