Spent Flour Street Pita Bread...great for Tacos! - By Chef Denise


  • 4oz Low Carb Barely Barley Flour

  • 4oz Corn starch

  • 1tsp Kosher salt

  • 2tsp Xanthan gum

  • 1tsp Fajita salt

  • 1Tbsp yeast

  • 1tsp sugar

  • 9oz warm water

  • 1 whole egg

  • 1 egg yolk

  • 20gr vegetable oil

  • 1 Tbsp vinegar


  1. In a mixing bowl with paddle attachment, combine flour, corn starch, salt xanthan gum and stir.

  2. Add yeast and sugar to the warm water and let it stand until foamy

  3. In the meantime, mix eggs, oil and vinegar together

  4. Add proofed yeast and egg mixture to the mixing bowl with dry ingredients

  5. Mix on low speed until the dough is incorporated

  6. Transfer the dough onto a floured surface and knead it into a ball

  7. Coat the ball with oil and cover it with plastic wrap

  8. Let it rest for ½ hour in a warm place or until it doubles in a size

  9. Divide the dough into 1oz pieces and roll these into a ball on a lightly floured surface. Let them rest for 10 minutes

  10. Using a rolling pin, roll each ball into a circle about 3mm thick

  11. Grill them on a griddle or in a pan on each side until done

Enjoy with your favorite meat (lamb, chicken, brisket, steak, etc), grilled veggies, or greek style topping!

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