Paleo Pita Bread

Paleo Pita Bread


  • 1 Batch Grain Free Everything Dough
  • 1 Tablespoon tapioca flour for dusting


  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.

Detailed recipe and credit:
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