Grain-Free Pita

RECIPE

Servings 4| Prep Time 25 minutes| Total Time 1 hour

INGREDIENTS

70 g almond Flour (fine)

140 g tapioca Flour

20 g cassava Flour

1 teaspoon yeast (instant rapid rise yeast) [if using active dry yeast, use 1 1/4 tsp]

1/2 teaspoon salt

1/2 cup (120 g) warm water (120° F if using instant rapid rise yeast); [ 110°F if using active dry yeast); Use purified (not tap) water.

2 teaspoons olive oil

Extra olive oil available for when forming the dough.

Extra tapioca flour or cassava flour for when forming the pita. 

DIRECTIONS

1. Combine dry ingredients and whisk together in small mixing bowl.

2. Add oil to warm water and mix with fork until thoroughly blended.

3. The dough will be sticky, but let it rest, covered on a tapioca flour covered board for 15 minutes.

4. Heat up non-stick pan on medium heat in preparation for cooking the Pita.

5. Weigh out a piece of dough, approximately 70 gram or smaller size and form a ball.

6. Place dough ball between two pieces of parchment paper (or use the kind of plastic bag you would find in the vegetable section of your grocery store), each lightly sprinkled with tapioca flour or cassava flour.

7. Lightly rub hands with a little olive oil and pick up the dough ball with your fingers and place between two pieces of parchment paper.  Using a roller or your fingers, gently flatten out the dough ball to make a 5” round that is about 1/8” thick and can be peeled apart from the parchment paper. (I like to keep flipping the round of dough in the papers over to make sure nothing is sticking). 

8. Carefully peel the dough round from the parchment paper and place the 1/8+” thin dough round onto the hot non-stick pan.  If you try to make them too large they will be difficult to transfer to the hot pan and , at least for me, they fall apart.

9. Heat up the pan to medium high. Cook on ungreased hot pan about 1-2 minute per side until brown little spots form on the pita. You may need to use a paper towel to wipe down the inside of the pan between cooking the tortillas.

10. Let cool on rack.  These freeze nicely and can be heated up, as needed, in the microwave.