When I was growing up my family and I would always go to a local greek restaurant called Eugene's and they made the best pita bread. They would make wraps called Gyros made with different kinds of meat and veggies served with a creamy sauce called tzatziki. Like most of us on gluten free or restrictive diets there are some things we have to give up but that doesn't mean we can't make a replacement!
This is my own pita bread recipe that's free from grains, gluten and allergens. Yes it has eggs but this recipe can be made with egg replacements easily. These pitas have the lightness and fluffiness of the pitas I remember at Eugene's. So if you're looking for a sandwich or bread replacement give these a try and see what you think!
1 Cup Cassava Flour
1/2 Cup Coconut Flour
1/2 Cup Tapioca Starch
2 Tsp Honey
2 Cups Water
1/2 Tsp Baking Soda
2 Eggs or Flax Eggs Or Gelatine Eggs
1/2 Tsp Sea Salt
1. Add all the ingredients into medium mixing bowl and using hand beaters or a mixer combine well. The batter should be a little thicker than pancake batter - not too runny.
2. Use a little olive oil or coconut oil in your pan, and at medium heat scoop some of the batter onto the pan (I used a ¼ cup measuring cup to scoop) and use the back of your scoop or a spoon to help spread out the batter a little. Cook for about a little over a minute a side. Or until it's lightly browned. Do the same on the other side.
3. Serve warm with a dipping sauce or make a wrap with your favourite toppings.
How to freeze: These seem to freeze well. What I do it let them cool and then put them in freezer in freezer bags. They de frost really nicely.