While we love to give you recipes for common foods, we also think it’s fun to give you recipes for some great uncommon foods. Enter today’s recipe for Greek Pita Bread. This is not the pita bread with a pocket, but the fluffy pita bread you would get with chicken or lamb souvlaki (gyro). The time I spent in Greece was filled with chicken souvlaki and it was so good, it makes my mouth water just thinking about it. Since going gluten (and many other) free, souvlaki hasn’t been an option and that just didn’t seem right.
We go to great lengths to create all of our favorite foods to be safe for us and many others like you. That meant that I needed to create an amazing pita bread recipe so we could eat souvlaki again that is safe for us. I have tried different variations of this recipe, but this one is the definite winner!! It is light, fluffy, chewy, pliable, and just plain delicious. We use it for souvlaki, falafel, and sometimes we use it for a tortilla, or anything we feel like throwing into it.
I have two great blogging friends that have allowed us to eat falafel and souvlaki using their recipes, so we have links for you to check them out as well. We can’t just give you great pita and not give you great recipes for what goes in them.
My friend, Krysten, from Krysten’s Kitchen has an amazing tzatziki recipe in her new book Eat Real Food. The recipe does have cashews for those that can’t eat them. Other than that there are no other allergens. Go pick up a copy, it’s full of amazing Whole30, Paleo, Dairy Free, and Keto recipes. For a discount, use Code: Krysten
My friend, Gillian, from Lala Lunchbox has an amazing recipe for falafel. I have tried many recipes over many years and could never find a falafel recipe that was very good until I tried Gillian’s. It’s exactly what we have been wanting all these years. For the flour I used GF oat flour though I think brown rice flour would be a good option as well.
1 Rustic Scoop™ Pizza Crust mix
1 Tablespoon granulated or liquid sweetener of choice
2 teaspoons Active dry yeast
2 teaspoons White vinegar, apple cider vinegar would work as well
1/4 Cup Neutral tasting oil
1 1/4 Cup Warm water
1 1/4 Cup Milk of choice
In a mixing bowl fitted with a paddle, put in the Rustic Scoop™ Pizza Crust mix, granulated sweetener, and yeast. Blend until well combined. Next, add all of the liquid ingredients to the dry ingredients and mix until well combined.
Preheat a pan on your stove with olive oil on medium heat. Prepare two pieces of parchment paper without creases or folds in them. Spray one side of each piece with non-stick spray. Using a large scoop, or 1/3 measuring Cup, get a heaping scoop of your dough and place it on one side of the parchment paper with non-stick spray. Place your other piece of parchment paper, sprayed side down on top of the ball of dough. Using the heel of your hand or rolling pin, roll the dough out into a circle about ¼ inch thick. I press these out easily with the heel of my hand.
Peel the top piece of parchment paper off the dough, flip the other piece of parchment paper with dough on it into your preheated pan, dough side down. Gently peel the piece of parchment paper off the top. Fry for about 1 minute, flip and fry the other side for about 1 minute. The pita should be soft, pliable, and golden brown when done. While the pita is frying, press out your next dough. Repeat until all of your pitas are made. Recipe makes 12 pitas. Eat fresh or freeze in an airtight container. Enjoy!