Craving Pita Bread? Look no further! These pitas puff up perfectly in the oven and will fill your house with the blissful aroma of baked bread! This Paleo Pita bread is an insanely good breakfast when stuffed with scrambled eggs, avocado and bacon.
I was baking these yesterday and my daughter said, “What is that wonderful smell?” I said, “Pita bread, my dear, they are like mini pizzas, remember?”
Her eyes were wide and bright and before saying another word, she snatched her pita right off the counter, stuffed it with butter and off she went to play! Her ball in one hand and her paleo pita bread in the other.
I could hear “MMMmmm….from far away!” That was the response I was looking for. 
This is a food you can eat on the go, stuffed with yummy deliciousness or simply on it’s own! To make the Ultimate Paleo Pita stuff it with my Tuna Salad or Chicken Salad with Italian Dressing. The possibilities are endless!
I am using my Grain Free Everything Dough for this recipe. You can use this dough to make Pizza, Empanadas, Cinnamon Rolls and now pita!
These can be baked in two different sizes, a thicker 6” pita or a 6 1/2” pita. The photos above show a 6 1/2 inch pita.
The smaller size will resemble more of a pizza like dough, it will be more bready so it would be perfect for eating straight out of the oven with soup or salads. The 6 1/2” size is best for stuffing with salad or food.
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The best way to get these to puff up is to use a pizza stone. I have found this the best way to make pizza or pita bread. It does deliver on its promise to create perfectly baked creations with minimal investment!
Another handy trick is to use an over-sized spatula to slide your pitas onto the pizza stone. I accidentally bought that spatula by mistake and now I use it for so many things!
How to Make Grain Free Everything Dough Video Tutorial:
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Paleo Pita Bread
- Total Time: 25 minutes
- Yield: 4 pitas 1x
Description
Delicious soft Paleo Pita Bread made from Grain Free Everything Dough. Perfect for breakfast egg scramble or stuffed with a chicken salad. Grain free, gluten free and dairy free pita bread. Check out the new and improved Grain Free Everything Dough 2.0 E-Book HERE with many more exclusive recipes!
Instructions
- Preheat oven to 400 degrees oven and place a pizza stone in the center of the oven.
- Place a sheet of parchment paper on surface and dust with a pinch of tapioca flour.
- Divide dough into 4 equal balls. Grab a ball of dough and cover the remaining dough in a bowl with a towel so it does not dry out.
- Roll each dough into a 6 inch circle for a thicker pita or 6 1/2” circle for a thinner pita. If your dough edges break, slightly wet your hand with water and knead dough between hands to soften.
- Using an over-sized spatula, slide dough directly onto pizza stone. If you do not have an over-sized spatula, leave pita on parchment and slide both onto pizza stone.
- Bake 6” pita for 12 minutes and 6 1/2” pita for 10 minutes or until edges are golden. You can fit 2 pitas on the pizza stone at a time or bake all on a cookie sheet lined with parchment paper.
- Cut pitas in half and using a sharp knife, slice open to fill with food.
- Serve warm. Cold pitas will need to be reheated in the oven or on a skillet.
Notes
Photo above shows a 6 1/2 ” pita.
- Prep Time: 15 mins
- Cook Time: 10 mins
Nutrition
- Serving Size: 4 whole pitas
- Calories: 461
- Sugar: 5.3g
- Sodium: 321.6mg
- Fat: 1.6g
- Carbohydrates: 70.8 g
- Fiber: 4.4g
- Protein: 8.3g
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Hi there, I have been searching for something like this so was excited to see this recipe, but my bubble burst a bit when I saw the egg whites, as I am vegan. As a grain-free vegan, I would still like to try this recipe so I was wondering…would “flax eggs” be the equivalent of the egg whites?
Also, if I don’t have a pizza stone, what is the next best thing? Would a cast iron pan or griddle work well?
Thanks
Hi Karen,
I have not tested an egg substitute for this recipe. Please let us know if it works out. Thank you. Ester
Hi–just curious about the nutrition facts. Can you clarify the carbohydrate count for EACH pita? I see 499 cals and carbohydrate count at 82–I don’t usually tear myself up with counting nutrients on healthy items, but that many carbohydrates seemed heavy for one single pita. Thanks!
Hi Jennifer,
The carb count is correct for one whole round pita. This is because potato starch and tapioca starch are not low carb. If you want a low carb recipe you can use my Paleo Tortillas 2.0 as a wrap. Each tortilla is 21.2 grams of carbs. Here is the link : https://nurturemygut.com/paleo-tortillas-2-0-nut-freegluten-freedairy-free.html/
Hi, I made the pita dough today. I am usually a good baker and yet had a failure on this recipe?
My yeast was activated for sure when I used it. They didn’t puff up at all? As a matter of fact, not only this, after a few minutes they became hard as a rock? I don’t know what I could have done differently. I really wanted this to work!?
HI Lisa,
Sorry to hear that the first try did not work out. If your dough is too stiff, then you can add more hot water. The key to making these puff up is a pizza stone. I would suggest putting them directly onto the stone this time. Secondly, you can place them in a tortilla warmer to soften and steam them. It will help keep them soft until they are ready to use. The reason why they get stiff after a while is due to the almond flour. Nut flours tend to stiffen once they reach room temperature. So keep them warm until you are ready to use them. I know you can get this dough to work! I am actually working on a Grain Free Everything Doug ebook & video course because I get so many questions about this dough! Let us know how it goes with the pizza stone. Warmly, Ester
Hi would u pls tell me where can i get the grain free dough?
HI Azi,
The Grain Free Everything Dough is a homemade recipe on my site. Here is the link to the recipe: https://nurturemygut.com/grain-free-everything-dough-dairy-free.html/
Be sure to scroll down to the bottom of the page for the recipe. You can print it out.
Warmly,
Ester
Hi there , my first time making this product, I did add a little more water to the dough, otherwise followed recipe and used a pizza stone, my problem was they didn’t puff out! Don’t know where I went wrong! Help!!
★★★★
HI Cynthia,
If they didn’t puff out, it has to do with the yeast. I would suggest buying a new packet of yeast and follow the manufacturers directions for water temp, etc. Then, let the dough rest and rise a bit before baking. I have noticed in the past if I accidentally kill my yeast by using too hot water, my dough doesn’t rise. I hope this helps.
Warmly,
Ester