4-Ingredient Mock-Pita Pan-Bread (Gluten-free, Soy-free, Grain-free)
You may have noticed that I'm not really a bread eater. But, every once in a while, I get a craving for something hot, doughy and salty that I can pick up, fold, shove into my face, and not care that grease is running down my arms and face! Not having to actually bake the homemade bread... BONUS!!
This free-from pan-bread comes together in minutes and tastes so good hot out of the skillet! Use it in place of pitas. Tear it apart and dunk it into your favorite dips and soups. Load it with toppings and pop it into the oven as a super-quick pizza base... no kneading needed!
This simple bread has soooo many uses! Soft taco wrap, personal pizza... or the perfect wrap for homemade gluten-free gyro meat!
1/2 cup almond flour
1/2 cup arrowroot flour (cassava or tapioca flour will work, too!)
1 cup coconut milk
1 tsp dried oregano (You could also make a sweet version by substituting cinnamon, vanilla, cocoa, etc.)
salt to taste
Spray a small non-stick pan (such as an omelette pan or similar size) with oil or cooking spray.
Heat pan on medium-high
In a mixing bowl, combine all ingredients and whisk until fully combined and smooth.
Pour half of the mixture into the center of the hot pan so that it spreads out into a circle.
Let the mixture sit untouched for about 5 or 6 minutes until it bubbles and puffs up (do not flip too soon!). Then, flip the bread and continue cooking for another 5 or 6 minutes until lightly browned. Re-spray the pan before making the second pita.
Serve warm. If you need to reheat the pitas, simply place them in a hot oiled pan for a minute or two per side.
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