Bread chia seed

Chia Seed Pita Bread

Apr 01, 2024

By Esther Boateng

Take three basic ingredients: chia seeds, gluten free flour, and water, and create a delicious pita bread within minutes. Soaked chia seeds are your best friend in this recipe. I prefer to use overnight soaked chia seeds. If you have xanthan gum, include it in the recipe, if not, it’s not the end of the world. For the best results, put your dough in the fridge and let it rest for 20 minutes so the ingredients mingle, plus, the dough is easier to roll out when it’s chilled. This pita bread is pliable, versatile, and satisfying to eat. It’s great to enjoy with dips, or you can fill it with your favorite protein, roll it up, and enjoy it like a wrap.

Chia Seed Pita Bread

Rated 4.0 stars by 4 users

Category

Bread

Image of Chia Seed Pita Bread

Ingredients

2 Tbsp. soaked chia seeds + ¼ cup filtered water
1/4 cup + filtered water
1/2 cup Dr. Cowan’s Garden Gluten Free Flour
1/2 tsp. Dr. Cowan’s Garden Organic Threefold Blend Powder – Savory
1/2 tsp. Dr. Cowan’s Garden Turmeric Powder
1/2 tsp. Dr. Cowan’s Garden Pepper Salt
1/2 tsp. baking powder
1/2 tsp. xanthan gum
2 tsp. carraway seeds (optional)
2 tsp. fennel seeds (optional)
1 tsp. Dr. Cowan’s Garden A2/A2 Ghee Butter, melted
Dr. Cowan’s Garden Coriander Seed Oil (optional)
4+ Tbsp. filtered water

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Directions

Add 2 tablespoons of chia seeds to a cup and mix it with 1/4 cup of water.
Add the dry ingredients to a bowl and stir.
Add the soaked chia seeds and 4 tablespoons of water.
Mix in 1 tsp. of melted ghee or your favorite oil.
Use the back of a spoon to combine the ingredients. If necessary, add another tablespoon of water until the ingredients come together to form a dough.
Shape the dough into a ball and leave in the fridge for 20 minutes.
Remove the dough from the fridge and divide into 3 or 4 equal size balls.
Sprinkle your work surface and a rolling pin with a small amount of flour.
Flatten each ball into a round shape until it’s 1/8 inch thick.
Use high heat to heat an iron skillet.
Place the pita bread in the dry skillet for up to 4-5 minutes.
Turn the pita over after 2 minutes and let it brown on the other side.
The pita bread will be firm to touch and slightly golden when done.
Remove from the heat and continue with the other balls of dough.
Glaze each pitta bread with melted ghee, butter or coriander oil, and serve.

Recipe Note

Tips:

The skillet needs to be hot when you add the pita bread. You can turn the heat down a notch after you’ve added the pita bread if it gets smoking hot. I like to keep an eye on the pita bread and flip it over every minute.

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