Pita bread is the traditional “pocketed” bread, which can be stuffed with tuna salad or used to dip into hummus. This grain-free rendition uses cassava flour instead of wheat flour for an interesting twist on an old favorite!
Prep Time: 10 minutes Cook Time: 10 minutes Makes: 6 servings
1½ cups (350 ml) warm water (around 110°F [43°C])
2 teaspoons (6 g) active dry yeast
1 tablespoon (15 ml) honey or maple syrup
2 cups (245 g) cassava flour
1 teaspoon sea salt
2 tablespoons (30 ml) avocado oil, olive oil or preferred cooking fat
Preheat the oven to 450°F (232°C).
In a mixing bowl, combine the water, yeast and honey and allow it to sit for a few minutes for the yeast to bloom. You’ll know the yeast is good when you see it begin to froth or foam. If it doesn’t, toss the yeast mixture and begin again.
Once the yeast blooms, add in the flour, salt and oil. Stir with a spoon and then knead by hand until a large ball of dough is formed. Divide the dough into six equal portions. Then take one of them and roll it into a ball. Wet your hands to dampen the dough so that it does not crack when rolled out.
Roll the dough between two pieces of parchment paper, about 5–6 inches (12–15 cm) in diameter. If the dough cracks, use your hands to seal it back together. Remove the top piece of parchment after rolling out.
Cook for 5 minutes on each side, or longer, depending on preference of “pocket” or “dipping” pita.
Bubbe’s tip: Prefer more of a pita chip? Roll your dough thinner and bake until crispy! Want a pita pocket? Make it thicker!