OK, new idea Low Carb Pita Bread

[TMB]

I'm on a pizza forum and the idea of someone looking for a Pita bread recipe got me to thinking 

Wonder if I can pull off a low carb pita bread using my UUNI?   Mix will be Alomnd flour, white wheat  (higher fiber than reg flour) with some starter and VWG

Any thoughts or ideas are welcome 

[UWFSAE]

My Greek grandmother used an electric griddle to make pita bread or homemade souvlaki, and it was better than anything store-bought by a mile.  I'd think a cast iron skillet would work well in the Uuni for this project.

[TMB]

My Greek grandmother used an electric griddle to make pita bread or homemade souvlaki, and it was better than anything store-bought by a mile.  I'd think a cast iron skillet would work well in the Uuni for this project.

Great idea!   I'll have a few made and try different ways to see what works

Thanks

[Pam Gould]

Tommy..years ago I made garlic naan and cooked it on the TBE.  .☆´¯`•.¸¸. ི♥ྀ.

[TMB]

Tommy..years ago I made garlic naan and cooked it on the TBE.  .☆´¯`•.¸¸. ི♥ྀ.

I remember, issue with that way of cooking low carb bread is getting it to hold to gether side ways.  Using my UUNI with or without a pan would let it lay flat till it puffed

[Pam Gould]

Tommy..years ago I made garlic naan and cooked it on the TBE.  .☆´¯`•.¸¸. ི♥ྀ.

I remember, issue with that way of cooking low carb bread is getting it to hold to gether side ways.  Using my UUNI with or without a pan would let it lay flat till it puffed

even if it was that hot? I was thinking it would sear it against the wall...☆´¯`•.¸¸. ི♥ྀ.

[TMB]

Tommy..years ago I made garlic naan and cooked it on the TBE.  .☆´¯`•.¸¸. ི♥ྀ.

I remember, issue with that way of cooking low carb bread is getting it to hold to gether side ways.  Using my UUNI with or without a pan would let it lay flat till it puffed

Even if it was that hot? I was thinking it would sear it against the wall...☆´¯`•.¸¸. ི♥ྀ.

Almond flour base just does not have the body of reg flour so not sure it would stay.  Only way to know is try and I'm up to trying 

[Pam Gould]

Tommy..years ago I made garlic naan and cooked it on the TBE.  .☆´¯`•.¸¸. ི♥ྀ.

I remember, issue with that way of cooking low carb bread is getting it to hold to gether side ways.  Using my UUNI with or without a pan would let it lay flat till it puffed

Even if it was that hot? I was thinking it would sear it against the wall...☆´¯`•.¸¸. ི♥ྀ.

Almond flour base just does not have the body of reg flour so not sure it would stay.  Only way to know is try and I'm up to trying 

are you adding vital wheat gluten to it..I noticed you doing other recipe.. the gluten should help 

[TMB]

Her is the pita low carb style

Not bad but needs improvement

[Pam Gould]

did you press it or roll it out? what does it taste like? did you use any cauliflower? .☆´¯`•.¸¸. ི♥ྀ.

[TMB]

did you press it or roll it out? what does it taste like? did you use any cauliflower? .☆´¯`•.¸¸. ི♥ྀ.

No on cauliflower  Can’t stand the stuff.    It was a mix of almond flour starter and vital wheat gluten.  On jury duty now I’ll post this recipe when I can get to a keyboard

[TentHunteR]

That looks fantastic, Bro!  What improvements are you thinking?

[DWard51]

How did it hold up to stuffing?

[TMB]

How did it hold up to stuffing?

Not to well, one of the things I have to work on for sure. But was good

[TMB]

The recipe is..

1/2 cup Almond flour
1/8 Tbs VWG
1/8  Tbs Starter
1/8 tsp yeast (dry)
2 oz HOT water
1 tsp oil (i used coconut oil)
3 Tbs flour (used 2 in the mix and one to powder to dough balls when flatting out)

After mixing dry ingredents add the hot water mix well and let sit min of 10 mins before working. This gives the almond time to hydrate

Kneed dough for a few mins and try to get air into the mix then let rise for 2 hrs, after 2 hr rise cut into 3 dough balls and let rise again for 10 mins or so. 

Flaten into round pita shape about 1/4 in thick and cook using a VERY hot iron skilet with just a little bit of oil,  keep flipping so it wont burn.   Your done when both sides are brown and there is a little rise to the bread.  let cool and enjoy