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Low Carb Paleo Pita Bread

Ingredients

DRY INGREDIENTS

• ¼ cup almond flour, firmly packed (35 g)
• 1 Tbsp. coconut flour, firmly packed (14 g)
• ⅛ tsp. baking soda
• ⅛ tsp. sea salt
• 1 tsp. organic psyllium husk powder (3 g) Optional, but increases pliability and reduces breakage)

WET INGREDIENTS

• ¼ cup hot water
• 1 pastured egg
• 1 Tbsp. organic extra virgin olive oil or avocado oil

Instructions

1. Preheat oven to 35O F. Prepare a baking sheet with parchment.
2. In a small bowl, combine the dry ingredients.
3. In a medium bowl, combine the wet ingredients, whisking well.
4. Add dry ingredients to wet and mix using a wooden spoon to form a thick batter.
5. Use a ladle to scoop batter by ¼ cupfuls and pour onto parchment-lined pan in circles. Make the batter about the thickness of a pancake and the diameter you want it – it will not spread much.
6. Transfer to oven and bake 17-19 minutes.
7. Let cool on a wire rack, then cut each circle in half and slice a slit to make a pocket.
8. Store cooled pitas in an airtight container.

Nutrition & Macronutrient Ratio