3 ingredients Pita Pocket under 50 calories AND gluten-free? Yes, please!

It all started when I was making a fresh batch of (baked) falafel, preparing my awesome tahini dressing (it is more accurate to say its a sauce but you know…America and stuff), and I was craving a good pita bread to pair with it. But let’s face it. After constant baking (and eating!), staying at home and eating my fridge out, the last thing I really need is a pita bread πŸ˜•πŸ€¦πŸ»β€β™€οΈ

Gluten-free pita pocket under 50 calories

I started to expirement and came up with this amazing, super easy to make, no yeast pita bread! Let’s dive to the recipe:

Ingredients:

1 tbsp buckwheat flour

1 egg white

1 tsp baking powder

Salt & pepper or any seasoning of your choice

Instructions:

Preheat a small pan with cooking oil apart. In a small bowl, place the flour, baking powder and spice, stir gently. Add the egg white and stir until well combined. If it seems too dense, you can add one tsp of water.

On medium-high heat, pour the mixture to the hot pan and wait for about one minute. Once you see bubbles, flip to the other side (you’ll notice the pita starts to rise up. Magic! πŸ§žβ€β™€οΈ) for about another minute.

That’s it! I promised it would be super easy, didn’t I!?

Notes:

UPDATE: Make sure the pan you are using is hot before you pour the mixture in. That will allow the pocket to puff well!

You can sub buckwheat flour with almond flour, sorghum, or even spelt (contain gluten). The calorie count will be higher.

I wouldn’t recommend using garbanzo beans flour in this recipe since it will require more adjustments.

I love to add garlic powder to the mixture but also to keep it simple and let the food I put in all the hard work 🀭

Let me know what’s in your (pita) pocket!

Pita bread made from spelt flour

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