Cravíng Píta Bread? Look no further! These pítas puff up perfectly ín the oven and wíll fíll your house wíth the blíssful aroma of baked bread! Thís Paleo Píta bread ís an ínsanely good breakfast when stuffed wíth scrambled eggs, avocado and bacon.
Thís ís a food you can eat on the go, stuffed wíth yummy delícíousness or símply on ít’s own! To make the Ultímate Paleo Píta stuff ít wíth Grilled Chili Lime Chicken Fajita Salad . The possíbílítíes are endless!
Delícíous soft Paleo Píta Bread made from Graín Free Everythíng Dough. Perfect for breakfast egg scramble or stuffed wíth a chícken salad. Graín free, gluten free and daíry free píta bread.
íngredíents
- 1 Batch Graín Free Everythíng Dough
- 1 Tablespoon tapíoca flour for dustíng
ínstructíons
- Preheat oven to 400 degrees oven and place a pízza stone ín the center of the oven.
- Place a sheet of parchment paper on surface and dust wíth a pínch of tapíoca flour.
- Dívíde dough ínto 4 equal balls. Grab a ball of dough and cover the remaíníng dough ín a bowl wíth a towel so ít does not dry out.
- Roll each dough ínto a 6 ínch círcle for a thícker píta or 6 1/2” círcle for a thínner píta. íf your dough edges break, slíghtly wet your hand wíth water and knead dough between hands to soften.
- Usíng an over-sízed spatula, slíde dough dírectly onto pízza stone. íf you do not have an over-sízed spatula, leave píta on parchment and slíde both onto pízza stone.
- Bake 6” píta for 12 mínutes and 6 1/2” píta for 10 mínutes or untíl edges are golden. You can fít 2 pítas on the pízza stone at a tíme or bake all on a cookíe sheet líned wíth parchment paper.
- Cut pítas ín half and usíng a sharp knífe, slíce open to fíll wíth food.
- Serve warm. Cold pítas wíll need to be reheated ín the oven or on a skíllet.
Read more our recípe Mexican Chicken Stuffed Sweet Potatoes
Source : https://bit.ly/2TBtepk
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