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Paleo pita bread with cassava flour
Some of us need to avoid gluten due to sensitivity, autoimmunity, celiac disease or other reasons, yet we still want to enjoy our puffed up pita bread every once in a while, especially if you are from a middle eastern background and you grew up with pita bread as a big part of your life.
Maybe you are also avoiding wheat pita because you are trying to lose weight or balance your blood sugar, low carb diets and ketogenic have proved in the recents years to be very effective in helping people lose weight and boost their metabolism.
What ever your reason the most common alternative you will find on the internet for regular wheat pitas are almonds flour pita breads, which is great unless you have a nut allergy then you really have a problem.
That's why I created this Paleo nut-free pita bread using cassava flour, cassava is a root vegetable, its grain-free and glute-free, its also hypo-allergenic. It acts just like wheat in recipes and can be substituted 1 to 1. It has a very mild flavor and does very well in bread and cakes alike.
My paleo pita bread with cassava flour is soft, and puffed up you will never miss your regular wheat pita again, watch the full video and check the recipe below.
AuthorAayah Khalaf 1 tbsp quick yeast
1 ½ cups warm water
1 tbsp honey
2 tbsp olive oil or avocado oil
2 cups cassava flour
¼ tsp salt
1 tbsp xanthan Gum
1
Stir in the yeast and honey in warm water and let it proof for 15 minutes until bubbly
2
Add in the oil, salt, xanthan gum, and cassava flour and mix well using a mixer or with a spatula until the dough sticks together into a ball and leaves the sides of the bowl.
if it is too loose and sticks to the bowl, slowly add more cassava.
If it is too hard that you can't shape it, gradually add more water and mix well
cover with a towel for 10 min.
3
heat a pan on high heat and start by dividing the dough into small balls
place one ball of dough between 2 parchment papers and use your roller to flatten it up or use a tortilla press
4
Now place the flattened dough on the preheated pan
leave it for 1 min then flip on the other side let it cook until it hollows from the middle and puffs up
Remove and repeat
CategoryBaking, Breakfast, Gluten-Free, Gut Healing, Paleo, Vegan
Ingredients
1 tbsp quick yeast
1 ½ cups warm water
1 tbsp honey
2 tbsp olive oil or avocado oil
2 cups cassava flour
¼ tsp salt
1 tbsp xanthan Gum
Directions
1
Stir in the yeast and honey in warm water and let it proof for 15 minutes until bubbly
2
Add in the oil, salt, xanthan gum, and cassava flour and mix well using a mixer or with a spatula until the dough sticks together into a ball and leaves the sides of the bowl.
if it is too loose and sticks to the bowl, slowly add more cassava.
If it is too hard that you can't shape it, gradually add more water and mix well
cover with a towel for 10 min.
3
heat a pan on high heat and start by dividing the dough into small balls
place one ball of dough between 2 parchment papers and use your roller to flatten it up or use a tortilla press
4
Now place the flattened dough on the preheated pan
leave it for 1 min then flip on the other side let it cook until it hollows from the middle and puffs up
Remove and repeat
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