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Flexible Coconut Flour Naan or Pita Bread


Flexible Coconut Flour Naan or Pita Bread

I needed some low carb pita bread for a sandwich recipe and came across many different recipes online, some with yeast, some coconut flour, some almond flour, some baked in the oven and some cooked on a griddle. I liked the sound of adding yeast for the flavor and if it would help them puff that would be great. I also decided to use coconut flour as I use a lot of nut flours so I wanted to make one without.

I ended up combining several recipes and am thrilled with the result! The yeast is optional but I think it really adds a nice flavor and reduces the coconut flavor from the coconut flour. The garlic powder does the same. :-)

They are just the right thickness and are so flexible without cracking at all! I'm so happy with the result!! I hope you will be too!

These do take a little time to make but are so worth it and they freeze great!

Hint: I placed a sheet of wax paper between each and placed the stack in a resealable freezer bag this way they don't stick together so you can defrost one at a time.

Flexible Coconut Flour Naan or Pita About 4 net carbs per Naan/Pita 3/4 cup coconut flour or slightly more (I use this brand) 3 tbsp. psyllium husk powder (I grind my own using this brand) 2 tsp. active dry yeast, optional 3/4 tsp. baking powder (gluten free) non-GMO (grain free if needed) (I use this brand) 1/2 tsp. unrefined sea salt (I use this brand) 1/4 tsp. garlic powder 2 lg. egg whites 1-1/4-1-1/2 cups hot water (120° to 130°F) 1. In a medium bowl, combine all dry ingredients, mixing well. Add egg whites and stir to mix. 2. Gradually stir in 1-1/4 cups water, Let stand several minutes to thicken. In necessary, slowly add enough water to form a soft but not sticky dough. Mine needed about 1-1/3 cups. If too wet, add a little more coconut flour, if too dry, add a little more water. Divide dough into 6 balls. Place one ball on a sheet of parchment paper, cover with plastic wrap and roll into a circle about slightly thicker than 1/8 inch thick but less than 1/4 inch thick. Set aside and repeat with remaining dough. Let rise in a warm place (my kitchen was 79F.) for 1-1/2 hours or until slightly puffy. 3. Grease a large griddle or skillet with coconut oil or butter or both, bring to medium-low heat. When hot, transfer one Naan/pita to pan cook, watching closely so bottom side doesn't brown too quickly, reduce heat to low if it does. Cook 4-5 minutes per side or until light to medium golden color, turn and cook second side. Naan-Pita will remain soft and flexible but will firm up slightly as it cools. Cool on wire rack. Repeat with remaining dough. Store in a resealable plastic bag in the refrigerator or freeze. 4. Use anywhere you'd use Naan or Pita bread. Servings: 6 Nutrition Facts Serving size: 1/6 of a recipe (3.1 ounces). 1 Naan/Pita Nutrition information calculated from recipe ingredients. Amount Per Serving Calories 99.84 Total Fat 4.12g Saturated Fat 4.01g Cholesterol 0mg Sodium 230.87mg Potassium 32.98mg Total Carbohydrates 11.66g Fiber 7.72g Sugar 2.08g Protein 3.78g

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