RECIPE: Perfect Psyllium Pitta

When it comes to a pitta pocket I don’t mess around….!

For anyone vaguely in the know/having had digestive troubles in the past they’ll probably go “Hold on, psyllium? Really?!”

And my answer would be YES!

Now it is entirely true that this husky fibre is usually reserved for those requiring a little more ‘bolstering’ in the bathroom department but the reason for this is because it has a tendency to stick things together. So when looking for something to provide elasticity in a gluten free dough that characteristic comes into its own & does just what we want it to!

Now to say that all of my culinary creations were perfectly planned would be a downright lie, (these beauties were in fact the result of a failed flatbread experiment!) but the joy of getting into a kitchen & having all kinds of chaotic culinary moments is part of the fun, & as I said the failures often turn into fantastic things in their own right!

So that’s probably enough self-congratulation from me for the time being, I include the incredibly easy recipe below & will simply conclude by saying the ingredients all have fantastically nourishing characteristics, & by swapping these in for your regular bread choice you will offer your whole body no end of nutritional awesomeness. It doesn’t hurt that they taste bloody divine either….especially when paired with my Super Green Falafel.

Makes 4

  • 120g buckwheat flour/groats ground in a food processor.
  • 30g ground almonds (or 15g each chickpea & brown rice flours for nut free)
  • 2 tablespoons chia seeds, ground
  • 25g psyllium husk powder (find this online or in any health food store)
  • 1/2 teaspoon baking powder
  • Pinch of salt
  • 225ml water
  1. Preheat your oven to 200C, line a tray with parchment.
  2. Add everything to a bowl, beating well for ~5 mins. Leave to sit for a further 5 mins, it should be sticky but you should be able to form balls, too dry add a splash more water, too wet a sprinkle more psyllium.
  3. Divide into 4, add to your tray & lay over a small piece of parchment so you can press them out into breads.
  4. Bake for 15-20 mins, they should puff up & go crisp at the edges but still be soft in the middle.
  5. Eat right away or cool & use within 5 days. They freeze fantastically too.

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