Special Diet - Created Date : 22.8.2019

Paleo Pita-Tortilla-Naan Bread (vegan, starch-free)

Paleo Pita-Tortilla-Naan Bread (vegan, starch-free)

Paleo Pita-Tortilla-Naan Bread (vegan, starch-free)

You won’t believe how Pure + Simple this Pita recipe is! Only a few essential ingredients!!

This pita-tortilla bread is ridiculously simple to make. The only way you can go wrong is to use a gritty coconut flour or try it without the psyllium husk. Unfortunately not all coconut flours are created equal. I have been disappointed with some of the newer brands of coconut flour I have ordered on amazon recently. I am now back to using the tried and true coconut flour made by Tropical Traditions (click here). The Tropical Traditions coconut flour is ultra fine, and not at all gritty, so it absorbs liquids really well. I also like the coconut flour made by Coconut Secret. You are welcome to try using other coconut flours, but I can’t make any guarantees how well they will work in this recipe. I was inspired to make this recipe from this post here, but I cut the batch in half, and then also cut the amount of psyllium husk powder used in half. I like my version best, but if you want your pita to be twice as chewy you can double the psyllium to 2 Tablespoons per 1/2 cup of coconut flour as the original recipe poster did. Someone asked about cutting these in half like to make a pita pocket sandwich. Honestly these work best as you would find with a traditional gyro sandwich, just simply folded over. Ultimately it’s more like a cross between a Pita-Tortilla-Naan-Flat Bread. And in a pinch you could use these to make mini pizzas, though I really like this low carb pizza recipe!

cupNote: recipe used to also include 1/4 of fat/oilbut I think they hold together so much better when rolling out and cooking without the added oil. So I no longer add the oil. Pita-Tortilla in photos was made without any oil.

optional ingredients

1/2teaspoongarlic powder

1/4teaspoonground cumin

minced dried or fresh herbs


Heat up the water to just below a boil.

Mix dry ingredients together in a bowl.

Stir in hot water. As you mix it all together the dough will start to ball up.

Let dough rest for a few minutes.

Form 7 small balls of dough. Roll each out out between 2 pieces of parchment paper or saran wrap.

You can bake them on a baking sheet for 15 to 20 minutes at 350*F. (The thinner they are the faster they cook, flip them halfway through baking.) Or you can cook them one at at time, in a lightly oiled saute pan or skillet for a few minutes on each side.

Reader Interactions


If you make them thick enough I think you should be able to do that. But I honestly just like folding it over like a traditional gyro, and that is the way I would recommend too! They are more like a Pita-Tortilla-Naan Bread.

Just made these for dinner. They are amazing! Soft and chewy just like real naan. Not at all dense like you would expect from a grain free bread. Tonight we had them with a Greek style chicken and Tzatziki (I am not dairy free so I made a slightly different recipe). Finished the leftover one with some grass fed butter and raspberry jam! I am imagining so many delicious uses for these! Thank you, thank you!!

Did you read my notes in the post about which brands of coconut flour I suggest using and will work the best? I have never heard of, or used the earths choice brand. I would honestly have to assume that is the problem. As I said above in the post, unfortunately not all coconut flours are created equally, there are some new brands on the market that are really gritty, and non-absorbent. For this recipe to work, you need to use a fine powdery, and very absorbent coconut flour, like one of two brands I recommended. I say this from lots of personal experience of using and trying different brands of coconut flour over the years.

My pet peeve just happens to be relentlessly negative blog readers who make grandiose complaints about “positive bloggers”. ??

Rene, if you take time to read the recipe you will see I made an update to it. Right in the actual recipe posted above there is a special “Note” and I share that I now make these pitas without the added oil as they hold together so much better.

AND if you take the time to read through ALL the comments you will see I replied to Lucy’s second post, but my reply got pushed to the bottom due to a blog update that jumbled and duplicated some comments. And you will also see I have done by best to address everyone, negative (including you) and positive. ¦

Such an easy recipe! On my first attempt the bread was crumbly and under cooked. The second time I increased the psyllium to 2 T. and decreased the coconut oil to 1 T….perfect! I baked them 12 minutes, flipped them and baked an additional 10 minutes. I used Bob’s Red Mill coconut flour.

I can think of so many ways to enjoy this bread! Thank you so much for sharing your healthy and delectable Paleo Vegan Pita Bread recipe with us at the Healthy, Happy, Green and Natural Party Blog Hop. I’m pinning and sharing!

Wow! These are great Andrea! I saw a post with these in a FB group yesterday and went and picked up pysillium from the market and put the recipe together this evening. This is by far the best bread substitute I’ve had so far that is GF and low starch. I spread some organic mayo, sprinkled with sprouts and some thinly sliced turkey breast and I was in heaven. I put cheese in hubby’s to go along with his chowder. Not only did he love it, but he started listing off all the other ways we could eat it–and he can eat anything he wants. It’s hard sticking to such a restrictive diet, but quick and easy recipes like this one make it far too easy to throw something together and resist the off limits foods! I look forward to trying more of your recipes and I look forward to seeing what you come up with next! :0)

This is the sweetest comment!! I was so happy to get it and then read it aloud to my husband!! He is also a guy that can eat anything, so I know I am into something when he likes my starch free recipes. He is my official taste tester. Just loved hearing that your husband was thinking of other ways to eat these, it truly touched my heart!! And I love that you love it too!!

I just made (and then devoured) these! Good job! And thank you, Andrea! Here’s my story: The pan I wanted to cook them in had rendered, pasture-raised bacon fat in it from this morning. I was too lazy to soften my gallon brick of coconut oil, so I used the rendered bacon fat. I wrapped them around tuna fish, avocado, sprouts, cucumber, arugula, and avocado-oil mayo. Then for dessert, I made a honeyed coconut butter, slathered it on an empty naan and sprinkled with cinnamon.

Hello Andrea,

Came back to your post to Thank You for this recipe. I have been scouring the Web all over in search of a working egg free, gluten free recipe for flat bread and have been sorely disappointed. Until now. Thank you for sharing the recipe! MUCH appreciated. Once I get my blog up and running, I would love to link to your blog so those in search of gluten free recipes. Many thanks and a lot of gratitude once again, Andrea.

I just made these, I had no palm oil, so I used coconut. Did not work so well.. the oil was not absorbed, and they turned out very greasy and soggy. My coconut flour is not at all gritty, it’s coconut powder. Must be the oil? I’l try ity again with a lot less oil. I’m determined to get it to work! I read a comment about using bacon fat. I’ll give it a try with lard too. Great innovative work, anyway!!

I have made them with coconut oil too. And while they felt greasy when rolling out, and seemed like they were just going to fall apart, as soon as they are cooked they start to hold together so much better, and when ready after cooking they turn into a nice solid naan-like bread. But I wanted to say, you can also make them without adding any oil too! I have made them without oil just fine.

Maybe it has to do with the psyllium husk powder you have not being powerful enough in the binding department?

I bought psyllium husk and I was wondering if that would work with this recipe? I don’t have any kind of grinder to make it any finer/into a powder consistency and I know a food processor will not work given that it’s already so fine.

I have no idea? Below is the link to the psyllium husk powder I use in this recipe, but I have never worked with any other forms of it in baking before. So I honestly don’t know how it will turn out? If I come across the whole husks sometime I will play around with them. If it works, let me know?

i am doing keto diet and was looking for a naan alternative for a while and i am so glad i found this and i tried it today and i was soooooooooo happy how it tasted. my hubby was eating regular wheat pita naans and i gave him some to try and he ate it and didn’t even notice that he already ate it. it was so similar to pita bread that he did not even felt any difference. thank you sooo much!!

I wish I knew of a way to make these flat breads without psyllium. But it is required for this particular recipe. You may be able to find another coconut flour tortilla recipe out there somewhere that uses eggs instead as a binder?

Thank you Andrea for your prompt reply. I surged the Internet and came across chia seeds as a substitute. What do you think?In case I cannot buy chia or flax seeds, can I use eggs to bind the dough? Best wishes, Ingrid

Thank you Tahseen for your reply. Unfortunately where I live – on a small island in the Mediterranean – there are no Indian nor Asian grocery stores. Anyhow if you still should come across a substitute for it – let me know. Kind regards Ingrid

This was great. I followed instructions, omitted the oil/fat and added an extra tbsp of psyllium husk powder. Held together perfect and was chewy, not crumbly and easy to spread out. I will definitely be making this again!

These are just perfect! Formed then in a jiffy using my tortilla press with parchment paper. Used my comal and didn’t have to use any oil at all. Super easy clean up too!

I’ve been looking for this for a long time.


This is a super flatbread, and it makes a wonderful PIZZA CRUST! This egg-intolerant, nut-intolerant, starch-intolerant pizza lover is also an Andrea lover ?? And I “tolerate” you, Andrea, very well too…even though I don’t actually know you.

THANK YOU, Lovely!

I honestly don’t have an exact substitution in mind for the psyllium husk as it is a really unique ingredient. Feel free to play around with it and let me know if you come up with a version that works for you!

Psyllium is such a unique ingredient, that I have not found anything that replaces it 1:1. While ground chia and flax also make good binders, they don’t bulk up nearly as much as psyllium, and I find psyllium works even better as a binder too. But if you play around with this recipe a few times, and adjust the ratios of ingredients and liquids, hopefully you can come up with a good version that works for you!

Just made these to go with my shakshouka tonight. Oh my god they are good! I used 2tbs passylicum husk and added more water as it wasn’t binding. They are perfect. I am now thinking about all different things I can use them for. Thanks for sharing the recipe. Sherin

Thanks so much for this comment! I just had to look up what shakshouka actually is, as I haven’t had it before, but wow that sounds like a delicious combo! Glad to hear this recipe worked for you with a couple little tweaks! xx

While I love the idea of making grain-free turnovers, this dough wouldn’t be my first choice. As you assumed it’s pretty soft and doughy. I do share two other pastry recipes I love on this site though, the low carb cheese Danish and the Paleo apple fritters are both pretty crave worthy!

Awesome! Be patient and let dough rest before shaping. Slowly roll them and they behave, work too fast and they fall apart. I will never try any other recipes, this is perfect. Egg allergy makes it hard to find low carb solutions for bread that are also gluten free. Thanks.

Hi Andrea,

I’m just starting my “healthier” journey & love the components of this recipe! I have the NOW psyllium husk powder but my coconut flour is Nutiva- just wondered if you had any expertise on that brand before I attempt the recipe. ..so want it to work! Thanks so much!

So it’s honestly been a few years since I’ve purchased Nutiva coconut flour, but I do recall the bag I bought was quite a bit grittier and more coarse than the fine ground powdery coconut flour I normally buy from Tropical Traditions and Bob’s Red Mills. Nutiva may have since changed the way they grind it, and either way, hopefully it works out perfectly for you!

Hi thank you for the recipe. I’m in the UK and I had the ingredients at home though not the brands you sggested, so I gave it a try. The naan turned a dark grey and took ages to cook. Any ideas what I did wrong? I followed the recipe as written and didn’t use oil. Thank you in advance.

Oh my gosh. This recipe is soooooooo simple and such a great substitute! I made curry for my better half and myself and was already jealous that he was getting rice, much less naan. So I made these and charred them slightly. About as close to the real thing as one could get. Thank you so much!

Thanks for sharing this recipe, I am wondering if the photos of the ones you have made are fried or baked? I baked mine and the consistency was kinda crumbly, going to try adding the suggested second spoon of psyllium to see it binds better..

The photos are of ones I fried. I know different brands of coconut flour can vary quite a bit, but hopefully trying the extra psyllium will help. Or you can also try adding a little more hot water if they were too dry?

Way back before I committed to this recipe I did use almond flour in these and it was great, but the measurements were totally different. And it’s been so many years now I don’t remember what the exact measurement of almond flour was, so you’ll just have to experiment if using a blend of both. Since almond flour is not 1:1 interchangeable with coconut flour, you usually need more almond flour when doing a sub. xx

wow! A I am trying to eat low carb and i just made these to go with my Chicken and Coconut curry..really delicious! i did add a teaspoon of coconut oil and 2 spoons os psyllium powder and made them a bit thicker and oven baked them..they puffed up and are lovely and soft..thank you for a great recipe xx

I cooked up some of these this afternoon. I loved the taste but they still were quite dense and purple. i think because of the psyllium husk? I didn’t look very appetising but they were quite good. How do you get them to be lighter and not purple?

Made these tonight for dinner, and they were delicious! Really easy to put together! Mine didn’t come out quite like the picture though. Mine were flatter, maybe I rolled them out too much. But none the less they were awesome for our chicken shwarma! Will make again ??


[…] I love pairing this Mediterranean style Tzatziki Sauce with white fish, lamb, or grain-free falafel. This recipe is also similar to what it known as Raita in Indian Cuisine. It makes an excellent pairing with grilled lamb (coated in rosemary and black pepper), White Fish grilled with lemon juice and a pinch of sea salt, as a dip for vegan falafels, as a Salad Dressing for a Greek Style Salad (think olives, almonds, red onion, greens), and it’s also fabulous made into Gyros with my Simple Homemade Pita Bread (recipe here). […]

[…] I love pairing this Mediterranean style Tzatziki Sauce with white fish, lamb, or grain-free falafel. This recipe is also similar to what it known as Raita in Indian Cuisine. It makes an excellent pairing with grilled lamb (coated in rosemary and black pepper), White Fish grilled with lemon juice and a pinch of sea salt, as a dip for vegan falafels, as a Salad Dressing for a Greek Style Salad (think olives, almonds, red onion, greens), and it’s also fabulous made into Gyros with my Simple Homemade Pita Bread (recipe here). […]

[…] flour, which works great in my coconut flour pita-tortilla recipe (nut/free, egg/free recipe, just click here!), and this also applies to my favorite tahini buns which are made simply with sesame seed butter […]

[…] flour, which works great in my coconut flour pita-tortilla recipe (nut/free, egg/free recipe, just click here!), and this also applies to my favorite tahini buns which are made simply with sesame seed butter […]

The Best Healthy Fast Food Options

Fast-food stores are plentiful and fast food has the reputation of being unhealthy, while an increasing number of large chains are adding more nutritious options to their menus.

Sockets that allow more customization of orders tend to have lower calorie or more feeder selections. However, there are currently healthy options on the menu of the largest fast-food chains.

In this article, we'll look at the overall calorie, fat and saturated fat content to find some of the healthiest options that seven big fast-food chains have to offer.

Note, however, that calories and fat are only two aspects of how healthy a meal is fed. If a person eats only fast food, it is not possible to get the necessary nutrients such as vitamins and fiber.

1. Subway

Sandwich with cheese and vegetables

One person can customize Subway sandwiches to choose healthy fillings.

Metro specialize in deli style sandwiches or "sub". As a person can customize every "sub", Subway can be one of the healthiest healthy fast-food chains.

Some of the best sandwich options are on the Subway's Fresh Fit menu. The 6-inch Turkey Breast sandwich with nine wheat bread contains 250 calories and 3 grams of fat, including 0.5 g of saturated fat.

A healthy vegetarian option, Veggie Delite in nine wheat bread. This "bottom" contains only 2 g calories, does not contain 2 g total fat and saturated fat. It also has one of the lowest sodium levels (salt) compared to other sandwiches.

Subway also offers salads that can be a low-calorie alternative to a sandwich. All salads include lettuce, tomatoes, spinach, onions, cucumbers, green peppers and olives.

Fast food and diabetes: Tips and options

Fast food and diabetes: Tips and options

Are you having trouble finding a fast-food option for living with diabetes and occasional treatment? We can help you.

2. Taco Bell

Taco Bell is another great fast-food chain with a variety of healthy options. The ability to personalize each order allows people to choose more vegetable-like nutrients.

According to Taco Bell's website, three-quarters of its menus are under 500 calories. Some of the lowest calorie options are the Fresco menu, which uses regular sauce and cheese instead of vegetable based salsa.

One of the healthiest options is Chicken Soft Taco. Each taco contains about 170 calories, 8 g fat, containing only 3 g of saturated fat.

Bean Burrito is a vegetarian option containing 11 g fat, 380 calories, including 4 g of saturated fat.

3. Chipotle

Vegetable burritos

Vegetarian options are lower in fat than meat options.

Chipotle is a Mexican-style chain that specializes in tacos and burritos. Similar to Subway and Taco Bell, Chipotle allows people to customize their meals to include healthy choices.

Healthy options are burritos or white rice instead of white rice. In a chicken bowl bowl containing fresh tomato salsa and brown rice, there are 415 calories, 13 g fat and 4 g saturated fat.

For a lower calorie, vegetarian option, people can choose a plate of bean curd, brown rice and a sofritas patty with lettuce. It contains 365 calories, 10 g fat and 1.5 g saturated fat. Adding sauce will increase the number of calories.

4. McDonald's

McDonald's had the reputation of being unhealthy, but they recently reaffirmed themselves to offer a variety of fresh and nutritious ingredients. Some of these changes may be cosmetics, while McDonald's has better options.

Fillet-O-Fish contains 390 calories and 4 g of saturated fat from 19 g of total fat. Bacon Ranch Grilled Chicken Salad contains only 320 calories and 6 g of saturated fat from a total of 14 g.

5. Burger King

Burger King is one of the largest burger chains in the United States, but has a limited number of healthy options. But some choices are a little healthier than others.

It contains a normal, simple hamburger, 10 g total fat, 3.5 g saturated fat, and 240 calories. Grilled Chicken Sandwich contains 470 calories, 3.5 g saturated fat and 19 g fat.

BK Veggie Burger can be a healthier option among these examples. Contains 2,5 g of saturated fat, 390 calories and 17 g of fat.

6. Wendy

Baked potato with knife, sour cream and cheese filling on plate

Baked potatoes can be a healthy fast-food option.

Wendy is another common fast-food chain that allows people to personalize their orders to make their choices healthier.

The menu of the chain is not abundant in healthy options, but some meals are able to customize to lower the calorie content.

Salads are also available, and if a person chooses some of the half-size salad choices, they can stay below 500 calories.

With a few vegetarian options at Wendy's, Sour Cream and Chive Baked Potatoes

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