In my family, my father and
brothers are the masters of baking pita bread. Every Friday they showoff and share
photos of their freshly baked pita bread on our family WhatsApp group. Lately,
maybe due to the cold weather, seeing their photos made me crave something
starchy and quick to make that fits with my grain free diet. For the starch I
chose to use tapioca flour, since it has the sticky texture that resembles the
familiar texture of wheat bread. The flax seed in this recipe acts as a binder with the absence of gluten or
egg. Since working with yeasts requires time, I decided to use baking powder as
a rising agent for the dough. Since this bread doesn’t contain sugar, it will
not brown in the oven. This recipe
is very versatile; you can use it to make a simple pita bread to serve with a
dip of your choice, or you can use is as a base for pizza and add to it your
preferred toppings.
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| Real Pita Bread by my brother Eliya |
Preparation time: 5 minutes
Baking time: 20 minutes
Ingredients:
½ cup almond flour
½ cup tapioca flour
1 tbsp ground flax seed
½ tsp salt
¼ tsp baking powder
¼ cup water
2 tbsp olive oil
Preparation:
Preheat oven to 400F/200C
Mix dry ingredients together.
Add water and oil.
Create a ball of dough.
Use your hands to flatten dough to a thin layer on a hot
bread/pizza stone. You can also use a regular cookie-sheet, which doesn’t need
to be warmed up.
Bake for 20 minutes.
Topping options:
1 tbsp olive oil and 1 tsp za’atar - before baking spread oil on dough, then sprinkle za’ater
on top. Bake for 20 minutes.
Shredded cheese, halved cherry tomatoes and kalamata olives
- After baking pita bread for 5 minutes in the oven, sprinkle cheese
and topping on top. Continue baking for 15 minutes.
