Buckwheat Pitta Breads
When it comes to a pitta pocket I don’t mess around!
But incidentally mucking around in the kitchen is exactly how these beauties came into being!
I think they are downright delightful simply warm & dipped into hummus, however should you dally in my Super Green Falafel to fill them with … well they do compliment each other rather well!
Key Facts
- High Fibre
- Prep Ahead - Last 5 Days & Freeze!
- Crowd Pleasing Family Favourite
- Great For The Gut!
Ingredients
- 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
Preparation
01
Preheat your oven to 200C, line a tray with a silicone mat or parchment paper.
02
Add everything to a bowl, beating well for ~5 minutes. Leave to sit for a further 5 minutes, 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.
03
Divide into 4, add to your tray & lay over a small piece of parchment so you can press them out into breads.
04
Bake for 15-20 minutes, they should puff up & go crisp at the edges but still be soft in the middle.
05
Eat right away or cool & use within 5 days. They freeze fantastically too.
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About me
Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.
