Pitas were a favored bread choice back in the gluten-full days for me. When I eliminated gluten, I couldn’t find gluten-free pita bread in the store. When I did finally locate it in the store across town, it was cost prohibitive.
I’ve spent a couple of years making others recipes for pita bread and often commit more time than I’d like. I’m definitely a convenience girl when it comes to bread. I have no shame in saying I buy my sandwich bread and bagels. Sometimes I even buy toaster waffles. But when I figured out I could make pita bread at home in no time at all, I stopped looking for it at the store!
Here’s the scoop on this bread: it’s made with sesame flour. Super simple, just grind white sesame seeds into flour using your high speed blender, food processor or coffee bean grinder. I use the coffee bean grinder most often since this recipe only uses 1/2 cup of sesame flour. When I take the lid off of the grinder, I exclaim, “Open, Sesame!” There truly is a treasure inside, sesame flour, and it doesn’t require forty thieves to unveil it.
I am having so much fun exploring uses of sesame flour beyond pita bread and hope to share some of those soon, too. For now, here’s my pita bread recipe. I hope you enjoy it as much as I do!
If you enjoy pita wedges with hummus, make sure you check out the Black Eyed Pea and Roasted Garlic Hummus shown in the photos!
Pitas in a Hurry: Gluten-free, Grain-Free, Dairy-Free AND Nut-Free!
- 1/4 cup filtered water
- 1 large egg from a happy hen
- 1 Tablespoon grapeseed oil
- 1/2 cup sesame seed flour (sesame seeds ground using blender, food processor or coffee bean grinder)
- 1 Tablespoon coconut flour
- 1/4 teaspoon baking soda
- pinch of sea salt
- Preheat oven to 350 degrees.
- Line one large baking sheet with a Silpat mat or parchment paper. Set aside.
- In a small mixing bowl, whisk together water, egg and oil.
- Add in sesame seed flour, coconut flour, baking soda and salt. Mix well to combine.
- Let rest for five minutes.
- Pour into two equal portions on the baking sheet. Using a spatula, spread to a 6" circle.
- Place in oven for 15 to 18 minutes. The edges will begin to brown.
- Remove from oven and allow to cool.
- For pita pockets, cut in half and then slice into the halves to make pockets.
- For wedges to serve with hummus (as shown in photo), turn oven onto broil. Cut each baked pita into 8 wedges. Lightly brush with olive oil if desired. Broil on high until crispy.