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Paleo Pita Bread

Paleo Pita Bread

  • Author: Ester Perez
  • Total Time: 25 minutes
  • Yield: 4 pitas 1x


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!




  1. Preheat oven to 400 degrees oven and place a pizza stone in the center of the oven.
  2. Place a sheet of parchment paper on surface and dust with a pinch of tapioca flour.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Cut pitas in half and using a sharp knife, slice open to fill with food.
  8. Serve warm. Cold pitas will need to be reheated in the oven or on a skillet.


Photo above shows a 6 1/2 ” pita.

  • Prep Time: 15 mins
  • Cook Time: 10 mins


  • 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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