Homemade paleo pita
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 cup Bob’s Red Mill Tapioca Starch (by IAMDIOSA) 1 large Egg, fresh, whole, raw 3 serving Bob’s Red Mill Almond Flour - per 1/4 Cup
1. Preheat your skillet to med heat. Add a few drops of oil to the pan and wipe it off with a paper towel,making sure to wipe a thin layer of oil over the entire pan
2.Thoroughly mix together all the ingredients . The mixture will be relatively thick,like pancake batter.
3. Pour around 1/4 ( a rounded 1/2 cup) of the batter into your preheated skillet and use circular motions to try to swirl the batter and get it to cover the pan.
4. Flip the pita when you start to see bubbles come up as you do with pancakes. Lightly brown and cook the other side for around a minute.
5. Remove the pita; and repeat the process until you have used up all of the batter.
Serving Size: makes 4 6" pitas
from -thethingswellmake.com website
2.Thoroughly mix together all the ingredients . The mixture will be relatively thick,like pancake batter.
3. Pour around 1/4 ( a rounded 1/2 cup) of the batter into your preheated skillet and use circular motions to try to swirl the batter and get it to cover the pan.
4. Flip the pita when you start to see bubbles come up as you do with pancakes. Lightly brown and cook the other side for around a minute.
5. Remove the pita; and repeat the process until you have used up all of the batter.
Serving Size: makes 4 6" pitas
from -thethingswellmake.com website
Nutritional Info Amount Per Serving
- Calories: 238.0
- Total Fat: 11.7 g
- Cholesterol: 46.5 mg
- Sodium: 17.8 mg
- Total Carbs: 30.6 g
- Dietary Fiber: 2.3 g
- Protein: 6.1 g