EspañolIf you're looking for the perfect paleo pita for your gyros, souvlaki, kebabs, or sandwich or salad wraps, this is the perfect easy and quick recipe.
Not too long ago I shared with you a recipe for my homemade souvlaki marinade, and showed you how I made my souvlaki. I had accompanied each of them with a paleo pita, and promised that I would share my recipe soon.
Today is that day.
Homemade Paleo Pita Uses
This paleo pita recipe is great for making a grain free flatbread to accompany souvlaki, gyros, or for making wrap sandwiches. The garlic and herbs help to give it a little extra flavor, but you can easily adjust them to suit your taste.
I've also used these, when made into smaller circles, as the bread for paleo sausage biscuits using my homemade sausage patty recipe.
Paleo pita texture
I took a picture of the consistency of the pita when eating it, so that you can see that although this is a paleo pita, it is very bread-like. It is also quite thick. It uses the elastic quality of tapioca flour to make a pliable wrap that holds together quite well.
If you are looking for something thinner, you can thin these out with a little more water.
Paleo wrap alternatives
On the other hand, if you are looking for something tortilla-like that is thinner and lower in carbohydrates, I have a couple of options for you.
Not too long ago, I shared with you my vegan flaxseed paleo tortilla recipe. They take advantage of the gelling ability of the flaxseeds, to make a pliable wrap without eggs! What's super great about them, is that they can be beaked into a wonderful paleo tortilla chip or taco shell!
For a super quick and easy thin and pliable wrap, I'd suggest trying my paleo tortillas with flaxseeds and eggs.
With all of that said, some days you just really want something that tastes and feels like bread.
For those days, I give you my paleo pita recipe…
Homemade Paleo Pita
Homemade Paleo Pita Recipe
Ingredients
- 1 cup tapioca starch
- 3/4 cup almond flour
- 1 egg
- 1/2 cup water
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 1/2 tsp. garlic powder
- 1/2 tsp. parsley
Instructions
- Preheat your skillet to medium heat. Add a few drops of oil to the pan and wipe it off with a paper towel, making sure to wipe a thin layer of oil over the entire pan.
- Thoroughly mix together all of the ingredients. The mixture will be relatively thick, like a pancake batter.
- Pour around 1/4 (a rounded 1/2 cup) of the batter into your preheated skillet and use circular motions to try to swirl the batter and get it to cover the pan.
- Flip the pita when you start to see bubbles come up as you do with pancakes. Lightly brown and cook the other side for around a minute.
- Remove the pita and repeat the process until you have used up all of the batter.
Nutritional Information
You'll notice that all of my wraps are pliable and great for wrapping anything from salads to meats to make wrap sandwiches. Wrap sandwiches are one of my favorite lunches, especially in the summer.
Storing these paleo pitas
While these pitas are best when served fresh, you can also make these ahead and save them in the fridge for later. Just make sure to seal them in a plastic bag or something similar first so that they don't dry out and lose their flexibility. You'll want to gently warm them before using them, or they can be a bit rubbery.
I'd love to hear what you like making with pitas and other wraps!
This post is also available in Español.
I tried the recipe today, substituted tapioca starch with arrowroot flour instead. It turned out perfect, super delicious! I used it to make a roasted garlic kale pizza and my family loved it! Thank you for sharing the recipe!!
Hi Sindy,
I’m so happy to hear it! I’ll have to try with arrowroot some day. Here in Spain it’s a bit difficult to find, which is why I rarely use it. 😉
I made these tonight and turned them into mini pizzas. They were so delicious, thanks for a great recipe!
Hi Casey,
Thanks for the great idea! I’m so happy you liked it!
How many carbs are their in each pita?
Hi Amber,
I’m just now going through all of my old recipes and updating the nutritional information. I’m just seeing your comment as I’m headed off to bed, but I’ll try to see if I can fix up that post tomorrow and calculate that information for you. OK?
Do you have the nutritional info? Carbs, Cals etc?
Hi Ann Marie,
I’m slowly going through older recipes and adding the information. I have to head out and pick up my son from school right now, but I can try to update this ASAP for you (hopefully tonight or tomorrow)!
I was going to update it tonight, but have to admit that I can’t remember how many pitas I was able to make with the amounts listed. I’ll see if I can make some pitas tomorrow and update the recipe, but I won’t be able to update the recipe until I can actually make it again.
I just made this today and am obsessed! So many paleo bread recreations fall completely flat, but this one was on point! So excited to add this into my regular rotation. I’m already thinking of other ways I can use the pita bread. Thank you!
Thanks so much, Lauren, for your comment. I really appreciate your feedback and I’m so happy you liked it!
I’m on a scd diet for ulcerative colitis, I can not eat tapioca flour. Can the tapioca be switched out for another another ingredient?
Hi Dina,
While I don’t think another non-carbohidrate flour would work in this recipe, nor can I think of a way to make something spongy and bread-like without them, if you just want something to wrap your food in, I may have a few suggestions for you…
I love making flaxseed tortillas. I have a recipe on the blog for a flaxseed and egg tortilla which is really pretty simple to make and they actually store quite well in the fridge for a few days. I also have one that only uses flaxseeds and water. I find it a bit trickier to make as a last minute tortilla, depending on the type of pan you have at home, but it’s become one of my favorite recipes because I love making it into tortilla chips and taco shells. Using the new method in that post, you can make it into tortillas, or chips. I even make a paleo Doritos like chip with that recipe.
I hope that helps you. Good luck with the diet!
I was skeptical at first because I’ve tried so many paleo tortilla recipes that I’ve never really liked, but this recipe was a pleasant surprise. The pita was spongey and thick and easy to fold…I had it with chicken, hummus and veggies and it was delicious! Thank you!
Hi Katherine,
Thanks for your comment! I’m so glad to hear it!
I really like them too. 🙂
How long do you think these would last wrapped in the fridge? I’ve been looking for a wrap or sandwich type paleo bread for my meals at work! I need it to last 5-6 days…
Hi Yecca,
I’m not really sure. These are pretty quick to make, so I’ve usually just always made them at the last minute. I’ll try to save a few next time I make them, though, so I can try to update you with my results.
As for wraps that I have stored in the fridge for at least 3-4 days… my paleo egg and flaxseed tortillas hold up really well for at least 3-4 days. I’m not sure I’ve ever tried them 5-6 days later, but I would think it’s very possible that they would hold up that long.
This recipe is a game changer. It came part of my Green Chef delivery this week paired with lamb sliders and a Greek salad. Amazing!
Thanks, Melissa for your comment! I love hearing from people that have tried my recipes. 🙂
I’m so happy you like it and that it has helped you.