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Close-up overhead view of a hand holding a homemade paleo pita bread folded in half with a pita bread full of leafy greens in the background.

Homemade Paleo Pita Recipe

Last Modified: February 24, 2018 // by Tracy Ariza, DDS // June 15, 2015 I may receive a commission if you purchase through links in this post. Learn more here.

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pin paleo pita collage of finished product

If 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.

homemade souvlaki on paleo pitas
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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.

Rolled up paleo pita with lettuce inside

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

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Homemade Paleo Pita Recipe

If 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. 
4.37 from 19 votes
Print Rate
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 4 6 inch pitas
Calories: 236kcal
Author: Tracy Ariza, DDS

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
Switch units back – Convert units

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.
    paleo pita batter being mixed together
  • 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.
    Pouring the mixture onto a hot skillet
  • 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.
    bubbles starting to form in the cooking pita
  • Remove the pita and repeat the process until you have used up all of the batter.
Course Breads and wraps
Cuisine Middle Eastern
Other Diets Dairy free, Gluten free, Paleo
Tried this recipe? Tag me today!Mention @thethingswellmake or tag #thethingswellmake!
Serving: 16 inch pita | Calories: 236kcal | Carbohydrates: 31g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 40mg | Sodium: 425mg | Potassium: 15mg | Fiber: 2g | Vitamin A: 110IU | Vitamin C: 0.8mg | Calcium: 50mg | Iron: 1.4mg

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.

wrap sandwich made with paleo pita

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!

Category: Breads & Wraps

About Tracy Ariza, DDS

Tracy Ariza, B.A., D.D.S., left dentistry and the United States to found Oh, The Things We’ll Make!, writing to you from the Spanish Riviera. She loves making things herself in order to keep control of what goes in them. While far from perfect, she strives each day to live a healthier, more sustainable lifestyle.

Previous Post: « A black bowl full of homemade Vietnamese pho made of beef broth, zucchini noodles, and slices of beef steak, with red chopsticks on the side. Bowls of lime and garnish are in the background. Paleo Pho Recipe – Vietnamese Soup with Zucchini Noodles
Next Post: Paleo Dim Sum Recipe Overhead view of 4 pieces of pot stickers made from homemade paleo pasta filled with ginger and pork, placed on a stone black plate. »

Reader Interactions

Comments

  1. Chelsea

    May 25, 2020 at 1:31 AM

    This is the recipe I’ve been looking for!!!!! Love love love the texture. I subbed actual garlic for the garlic powder and used fresh parsley. The pita was killer!!! Wondering if I could adapt this for naan? Have you tried?

    Thanks so much for sharing.

    Reply
    • Tracy Ariza, DDS

      February 6, 2021 at 11:46 PM

      Hi Chelsea,
      Thank you!
      No, I haven’t tried that, but I think you could use this in the same way. I’m not sure what changes would need to be made.

      Reply
  2. Christin

    January 8, 2019 at 11:41 PM

    My hubby follows the AIP diet and we’ve been looking for a tasty pita bread recipe for a long time! These were delicious! He went on and on about them tonight, and told me to make sure I saved the recipe. Thank you so much!

    Reply
    • Tracy Ariza

      January 9, 2019 at 9:55 AM

      Hi Christin,
      I’m so happy you both enjoyed them, and that he found something he liked and could use. I really appreciate you taking the time to comment! Have a Happy New Year! šŸ™‚

      Reply
  3. Sindy

    September 23, 2018 at 3:39 AM

    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!!

    Reply
    • Tracy Ariza

      September 25, 2018 at 12:23 PM

      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. šŸ˜‰

      Reply
  4. Casey

    August 11, 2018 at 10:34 AM

    I made these tonight and turned them into mini pizzas. They were so delicious, thanks for a great recipe!

    Reply
    • Tracy Ariza

      August 14, 2018 at 8:00 PM

      Hi Casey,
      Thanks for the great idea! I’m so happy you liked it!

      Reply
  5. Amber Marie

    August 16, 2017 at 6:29 PM

    How many carbs are their in each pita?

    Reply
    • Tracy Ariza

      August 17, 2017 at 11:34 PM

      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?

      Reply
      • ann marie

        February 19, 2018 at 9:57 PM

        Do you have the nutritional info? Carbs, Cals etc?

        Reply
        • Tracy Ariza

          February 20, 2018 at 3:36 PM

          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)!

          Reply
          • Tracy Ariza

            February 20, 2018 at 7:31 PM

            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.

  6. Lauren

    July 11, 2017 at 10:50 PM

    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!

    Reply
    • Tracy Ariza

      July 14, 2017 at 1:22 PM

      Thanks so much, Lauren, for your comment. I really appreciate your feedback and I’m so happy you liked it!

      Reply
  7. Dina

    January 9, 2017 at 2:40 AM

    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?

    Reply
    • Tracy Ariza

      January 9, 2017 at 11:36 AM

      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!

      Reply
  8. Katherine

    August 8, 2016 at 4:36 PM

    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!

    Reply
    • Tracy Ariza

      August 8, 2016 at 7:06 PM

      Hi Katherine,
      Thanks for your comment! I’m so glad to hear it!
      I really like them too. šŸ™‚

      Reply
  9. Yecca

    June 8, 2016 at 4:56 PM

    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…

    Reply
    • Tracy Ariza

      June 10, 2016 at 11:58 PM

      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.

      Reply
  10. Melissa williams

    February 21, 2016 at 9:18 PM

    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!

    Reply
    • Tracy Ariza

      February 21, 2016 at 10:08 PM

      Thanks, Melissa for your comment! I love hearing from people that have tried my recipes. šŸ™‚
      I’m so happy you like it and that it has helped you.

      Reply
      • Carin

        May 19, 2020 at 10:48 PM

        Are you sure each bread is 236 calories? My math says they’re 79 based on dividing all calories by 6.

        Reply
        • Tracy Ariza, DDS

          May 20, 2020 at 3:28 PM

          Hi Carin,
          Well, to be honest, no. šŸ˜‰
          I have a nutritional calculator that automatically calculates the information dependent upon the ingredients used and the number of servings. I can take a better look at it.
          I’m hoping to update this post soon and will take a good look at it to see if it can be adjusted if necessary.

          Reply
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Hello, I’m Tracy!

I love making my own natural products like soaps and lotions and my own pantry items like yogurt and salad dressings.
Why do I do it? Sometimes to save money, sometimes because it's healthier, but I always love having control of the ingredients!​
Oh, the things we'll make!...

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