It has been on my list to make pita bread for some time.
I think it may have started when Zach and I lived in Champaign. They have a plethora of restaurants, which meant we pretty much had the option to eat our way around world cuisines. Zach loved this one restaurant, that we could get chicken swarma at. Chicken swarma is one of Zach’s favorite things. I had no clue what he was talking about, but I tried some anyways, what could it hurt? It was good! But is the usual with us when we eat out, I go ahead and get the bread and give it to Zach. In this instance they served it with pita.
Then I made some naan bread with butter chicken. I was so happy with the results, I next set my eyes on pita bread.
And a few weeks ago, I finally made some!
I remember as a child my mother would make us pita sandwiches, stuffed with my favorite sandwich things: lettuce, cheese and salami.
So my excitement when they puffed up while baking and actually had a pocket was beyond.
My mind was swirling.
I’m going to make my own chicken swarma finally.
I’m going to make my own sandwiches. What can I fill those pockets with now?
I can make pita chips.
Options. I had options.
And so do you. Go wild with these guys.
Gluten-Free Pita Bread
- 1 tsp sea salt
- 4 tsp yeast
- 3 tbsp coconut sugar (or maple sugar)
- 3 tbsp extra-virgin olive oil
- 2 cups coconut milk, warm
- 2 cups almond flour
- 2 cups + 2 tbsp tapioca flour
- 1 tbsp coconut flour
Let’s Make it Happen: Warm the milk. Not boiling, you don’t want the temperature to be too hot (exceeding 110 degrees).
Mix all the flours, yeast, coconut sugar, and sea salt. Add the olive oil. Slowly add in the coconut milk. The dough should be tacky. If it is too wet, add more mixture: half almond/half tapioca.
Coat a bowl in with oil. Cover. Allow it to rise.
Preheat oven to 475. If you have a pizza stone, place it in the oven. Over-wise, find a pan with holes. I used a pizza crisper.
Divide the dough into 6 balls. Dust your work surface and hands with tapioca flour. Use your hands to shape dough into a circle. Keep moving it around. make it no larger than 6 inches. Slide it onto a piece of parchment. Place this on the crisper. Baker for 5 to 8 minutes. Do not open until at least 5 minutes. It should be golden. Do not fret if they ALL do not puff up. Out of 6, 5 of mine do. If it doesn’t use it as a flat bread or make it into chips, it will still taste delicious.
More to come on what to do with your pitas!