If you baulk at the idea of baking your own gluten-free products, this recipe is a great start. These almond flour pitas are so good and so simple to make, and I think they taste better than most wheat-based pitas. You don’t need any special equipment, no dough kneading and no yeast involved, and you are guaranteed perfect pitas every time. Gluten-free, grain-free, and can easily be made vegan with a few substitutions. Yum!
Ingredients Needed for Almond Flour Pita Bread
Makes four pitas:
1 cup almond flour
½ cup tapioca starch
1 teaspoon gluten-free baking powder
A pinch of salt
⅛ teaspoon black pepper
3 tablespoons yogurt (Use non-dairy yogurt for a vegan version)
1 tablespoon olive oil
½ cup milk (Use plant-based milk for a vegan version)
Step-by-Step Guide to Making Almond Flour Pita Bread
Step 1: Mix all dry ingredients thoroughly in a bowl, breaking up any almond flour lumps.
Step 2: Stir in yogurt, oil, and milk until well combined. Allow the batter to rest in a warm spot for 15 minutes.
Step 4: Preheat the oven to 425°F. Spread ⅓ cup of batter onto a parchment-lined baking sheet in your desired shape (ovals, etc.). Cover with another sheet of parchment paper.
Step 5: Bake for roughly 8 minutes or until the top shows some browning.
Step 6: Remove from the oven, peel off the top parchment layer, and serve the warm pita straight from the oven using a spatula!
Tips for Perfect Almond Flour Pita Bread
- Don’t overmix your batter! It will make the pita too dense. Hand-mixing with a whisk is best.
- Don’t skip the 15-minute rest. This allows the almond flour to absorb the liquid ingredients and reach its final consistency.
- If you want a thin pita, increase the liquid content for a thinner batter, as almond flour tends to thicken over the 15-minute standing time.
- Add any kind of seasonings you want! I used just salt and pepper, but you can get as creative as you like.
Serving Suggestions for Almond Flour Pita Bread
Pita bread is often paired with lamb, steak, falafel, and chicken and is traditionally complemented by some kind of dip. This flat, round bread is a perfect canvas for plenty of things, though not sweet and savory. As a snack, it pairs well with baba ganoush, hummus, or tabbouleh. It can also be used for classics like PB&J sandwiches or as a side for a Chicken Caesar Salad. I also love this particular pita bread as a sweet treat covered in ricotta or mascarpone and sliced fruit.
Storing and Reheating Almond Flour Pita Bread
Refrigerate in a closed container for up to 5 days. Reheat in the skillet, microwave, or toaster. You can also freeze this bread by wrapping it in plastic wrap and sealing it in an airtight container, where it can remain for up to 3 months.
Health Benefits of Almond Flour Pita Bread
Almond flour is highly nutritious and offers numerous health advantages, such as lowering the risk of heart disease and enhancing blood sugar management. Being gluten-free, it also serves as an excellent choice for individuals with celiac disease or non-celiac gluten sensitivity.
Watch the Video Version Here:
Related Recipes
FAQs
Yes, you can use both blanched and unblanched almond flour for this pita bread recipe. However, blanched almond flour, which is made from almonds with the skins removed, provides a finer texture and a more uniform color to your pita.
Yes, depending on the recipe you use. This one is, provided you use gluten-free baking powder.
Almond flour has unique properties that affect the texture and taste of the pita bread. While you can experiment with other flours like coconut flour or gluten-free blends, they may require adjustments in the liquid and binding agents due to their different absorbency rates. It’s best to follow a recipe specifically designed for the type of flour you wish to use.
Almond Flour Pita Bread (Easy!)
Ingredients
Makes four pitas:
1 cup almond flour
1/2 cup tapioca starch
1 teaspoon gluten-free baking powder
A pinch of salt
1/8 teaspoon black pepper
3 tablespoons yogurt (Use non-dairy yogurt for a vegan version)
1 tablespoon olive oil
1/2 cup milk (Use plant-based milk for a vegan version)
Instructions
Step 1: Mix all dry ingredients thoroughly in a bowl, breaking up any almond flour lumps.
Step 2: Stir in yogurt, oil, and milk until well combined. Allow the batter to rest in a warm spot for 15 minutes.
Step 4: Preheat the oven to 425°F. Spread ⅓ cup of batter onto a parchment-lined baking sheet in your desired shape (ovals, etc.). Cover with another sheet of parchment paper.
Step 5: Bake for roughly 8 minutes or until the top shows some browning.
Step 6: Remove from the oven, peel off the top parchment layer, and serve the warm pita straight from the oven using a spatula!
