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

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

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

- In the meantime, mix eggs, oil and vinegar together

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

- Mix on low speed until the dough is incorporated

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

- Coat the ball with oil and cover it with plastic wrap

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

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

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

- 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!