This Pita Bread takes 10 minutes to make from start to finish and is gluten, grain + dairy free!
When I was in High School, I worked at a Greek diner.
Or maybe I should say I worked at the Greek Diner.
If you grew up around Metro Detroit, Leo’s Coney Island was the place to eat. You grew up going with your family and then in middle school when you were first itching to hang out in public places without your parents, they would drop you off there (and then you would call them from the pay phone to come pick you up) and then in high school you would hang out there after school and start just about every weekend night eating there. Basically it was the food that fueled your youth.
And at some point, I was probably your waitress.
The staple of this Greek diner? Their pita bread! They wrapped their sandwiches in it (The Chicken Finger Pita was THE move), they made their grilled cheese on it (aptly titled the Grilled Cheese Pita), they wrapped their gyros in it, served kebobs on it and every single Greek Salad no matter the size came with a piece of it so that you could use it to mop up every last bit of their amazing Greek dressing.
But it didn’t stop there. Once you were a regular you knew of ways to order it. It was like secret menu items before secret menu items were even a thing. “Dry grilled” if you wanted it extra crispy, “extra butter” if you wanted it- well, extra buttery. “Steamed” if you were a high school girl in the early 2000s who wanted to drop some lbs before homecoming (ha! how little we knew!) And the list goes on.
Since going gluten free around 2011 and Paleo/Paleoish since 2013, I really miss those pitas of yesteryear. (Although I don’t miss the SERIOUS weight I gained while working there and snacking on so. much. pita. and fries. with chilli sauce.) I figured it was time to make my own healthier version.
I will not sit here and tell you that these taste JUST like the Leo’s Coney Island Pita that I came to know and love and serve because that would be a lie. And I’m not about that life.
They are the perfect combination of crispy and soft and buttery and are very reminiscent of my favorite variation of the Coney Island Pita… The Grilled Grecian. They are extra delicious when they first come off the pan but are super easy to reheat too!
And thanks to Primal Kitchen Foods, I can dip it in delicious Greek Dressing (made with avocado oil), blast some Ja Rule Feat. Ashanti (or really in my case- Backstreet Boys’ Black & Blue Album) and it’s like I’m back in 2001 in the best way possible.
These are made with Cassava flour which is one of my favorite paleo flours to use in breads and baked goods. To me it’s the closest flour to regular flour. And they hold up well so they are perfect to wrap your sandwich in! (Might have to try a healthified chicken finger pita one of these days!)
They are so quick to make and are quicker to disappear. But if you do have any leftover, they store great in the fridge! You can also store the dough in the fridge instead of cooking them all at once and break off a piece when you’re ready to whip on up and have a fresh warm pita in minutes!
The one thing to watch for as you’re making them: As you add each new one to the pan and the oil burns off they are quicker to burn so make sure to add a little more oil to your pan before you put a new one in!
Hope you love these! And if you ever find yourself in Michigan, be sure to check out Leo’s!
Grain Free Pita Bread (Paleo, Gluten Free + Dairy Free)
What You Need:
- 1 cup cassava flour (I use Otto’s)
- 1 tbsp arrowroot flour
- 1/2 cup light coconut milk
- 1/4 cup water
- 1/4 cup avocado oil
- 1 tsp garlic
- 1 tsp pepper
- 1/2 tsp paprika
- 1 tsp salt
- olive oil for pan
- Combine all ingredients in a bowl until a dough forms (it will be sticky but that’s okay! if it’s TOO sticky/runny add a little more cassava flour, if it’s too dry, add a little more coconut milk until you get it to a manageable dough)
- Roll into ball and then divide into 6 equal parts.
- Roll each section into a ball with your hands and pat down. Then either press into pita shape with your hand or roll out with a rolling pin. (If you want it to be more like a lavash for a wrap roll thinner than if you want it to be more like a traditional pita!)
- Heat olive oil in a skillet over medium-low heat and cook each pita for about 2 minutes per side (or until desired doneness- if you like you pita extra crispy try three minutes per side) Keep in mind that you will need to add more oil as you go or you they will get progressively more burnt as you go (like mine did! I sliced the burnt ones into wedges and served them with Greek Dressing and they were still delicious though):
Opa!! Hope you Enjoy!!