Jennifer is a mother of 3 and wife in pursuit of better health for her family. After being gluten free for about 4 years, and having a multitude of chronic health issues, she realized there was still a lot of junk in her pantry and change was needed. Jennifer began feeding her family more meals from WHOLE foods and less from boxes. Her recipes are predominantly paleo, meaning they are free of grain, gluten, dairy, and refined sugar, but make allowances for a few treats and sweets. She believes food can be medicine when used appropriately and that a few changes now can equate to huge benefits later. Healthy food does not need to be flavorless and void of personality, proven by all of her amazing dishes. For more a selection of Autoimmune Protocol Ice Creams and frozen treats, be sure to check out her ebook, “We Can ALL Scream for Ice Cream” for 24 Top 8 Allergen Friendly, AIP recipes. Connect with Jennifer on her blog, Facebook, Pinterest, Instagram, and Twitter.
Going grain free can always be a daily challenge, especially in the beginning. New sets of rules, flours, and directions come into focus when trying to recreate baked goods for special occasions. Luckily there are a ton of great options now for treats likes cookies and breads that can fit the grain free lifestyle for many.
But recipe writing for PREDOMINANTLY PALEO for a couple of years, it was apparent that something was missing. When my friend Simone, of Zenbelly, and I started chatting about our love for food and reflecting back on our Jewish upbringings, it hit like a ton of matzo balls: where were all the grain free Jewish recipes?! It was then that we decided that a collection of grain free Jewish recipes was a project we had to conquer. This pita bread recipe is from YIDDISH KITCHEN: Grain Free Jewish Recipes for the Holidays + Everyday. It is not only a safe starch but is also AIP friendly as it is egg and nut free.
In addition to this pita bread (which can be made into either pita chips for dipping or pita pockets for stuffing), in Yiddish Kitchen you will find:
- Over 50 Jewish inspired recipes including bagels, matzo, and matzo ball soup
- Menus for each major holiday
- Make-ahead tips for each holiday menu
- A Yiddish glossary
- Holiday insights and fun facts
- Bubbe’s tips for each recipe to help troubleshoot and simplify
Want a pita bread tutorial? Visit this LINK to watch me walk you through step by step.
- 2 teaspoons active dry yeast
- 1.5 cups warm water (around 100 degrees F) *** You can start with 1 cup and work your way up – your dough should be claylike when you finish adding ingredients. Keep in mind tapioca flour is NOT the same as cassava flour. Also, different brands/batches will vary. I use Otto’s Naturals Brand and it ABSOLUTELY takes a full 1.5 cups of water to make this recipe work***
- 1 tablespoon honey or 100% maple syrup (for vegan option)
- 2 tablespoons avocado oil (or cooking fat of choice)
- 2 cups cassava flour
- 1 teaspoon sea salt
- Preheat oven to 450
- In a mixing bowl, combine water, yeast and honey and allow to sit for a couple of minutes
- Add in flour, salt, and oil
- Stir with a spoon and then kneed by hand until a large ball of dough is formed
- Divide into approximately 6 equal portions
- Take each portion, one at a time and make a ball
- Wet hands and dampen the ball of dough
- Next roll it out between two pieces of parchment paper (about 5-6 inches in diameter), the water helps prevent the dough from having cracked edges. If it cracks, use your hands to seal it back together. Remove the top piece of parchment after rolling out.
- Cook for 5 minutes on each side or longer depending on preference of “pocket” or “dipping” pita
- Note: Cooking time and thickness variation will help determine end product. Thicker discs with shorter cooking time will yield more of a soft pita bread you can stuff. Thinner discs with longer cooking time will yield a slightly crispier version, perfect for dipping.
- Note: If you prefer to use this as a pocket to stuff, cut the pitas in half soon after removing from the oven and then slice the pocket open while still warm. Once they cool they are harder to slit open.
Be sure to watch my pita tutorial HERE…