These Paleo pitta breads are perfect for serving with stews and soups or can be sandwiched together to make a paleo BLT!
Paleo Pitta Bread
Thin, crispy bread with herbs and spices. Can be made as spicy as you like and works great as a flat bread/ pannini substitute.
Add all the dry ingredients to a bowl and stir to combine fully
In a jug add the 2 egg whites to the 2 whole eggs and whisk using a folk
Pour the egg mixture into the dry mix and whisk. As the mixture combines pour in the boiled water
When the mixture starts to clump together / turn to a doughy mix, separate it into 4 or 8 small balls.
Between two pieces of greaseproof paper, roll out each ball of 'dough' until it is as thick (or thin) as you want your pitta bread to be.
Lightly dust a baking sheet with almond flour/ coconut flour and carefully flip the pitta bread on top. If making 8 small pitta bread, you'll need to use more than one tray.
Place in the oven for 10 minutes
Take the tray out from the oven and transfer the pitta bread to a wire rack (like a cooling rack) and place in the oven for a further 10-15 minutes. This will help to crisp up the pitta bread. Keep an eye on them so they don't burn
When crispy enough, serve and enjoy! Any left over pitta can be stored in an air tight container for 2-3 days (or you can freeze the dough before cooking)
Freezing the dough
To freeze - roll out into pitta bread shapes or leave in dough balls. Cover with cling film and keep in the freezer.
To cook - If already shaped, cook once defrosted. Just be careful when handleing them as they will be fragile.If frozen in dough balls, once defrosted roll into pitta bread shapes and cook as instructed above.
You can add as little or as much spices as you like into these pitta breads, it's entirely up to you. I sometimes add in mixed Italian herbs, chopped fresh coriander or tiny chunks of garlic.
The dough can be rolled out as thin or as thick as you like, just remember to cook them thoroughly if you make them thicker.