There are days when all I feel like is a good sandwich,
the kind you can fill with everything you love and savor every bite.
This pita was born for exactly those moments.
A personal pita made with almond flour and tahini, gluten-free,
prepared with a quick mix and just a few minutes in the microwave.
No waiting for dough to rise and no heating the oven,
just a few simple ingredients that become the base of a wonderful meal.
After a short cooling time, all that’s left is to cut it in half,
fill it with anything that makes you happy,
and enjoy it at home or pack it for later in the day.
Because sometimes the simplest recipes,
are the ones that bring the most ease to our routine.
Wishing us all days full of good, happy bites 🙂
Microwave Almond Pita | Photo: Essy Roz
Microwave Almond Pita | Photo: Essy Roz
Microwave Almond Pita
Ingredients
I recommend using them for the most accurate, perfect result possible
Ingredients for one personal pita:
- 1 egg (size M/L)
- 1/4 cup almond flour
- 2 heaping tablespoons raw tahini (room-temperature tahini is preferable, rather than straight from the refrigerator)
- A pinch of salt
- 2 tablespoons room-temperature water
- 1/4 teaspoon baking powder
Preparation
Choose two bowls,
one for mixing the batter
and the other, a microwave-safe bowl, for cooking the pita.
Choose a bowl that’s the right size for a mini pita, so I recommend a relatively small, flat-bottomed and deep bowl; I used a bowl with a diameter of 14 cm.
Put all the ingredients into the mixing bowl and mix very, very well.
Please note – the mixing is really, really, really important, so mix thoroughly.
Take the microwave-safe bowl and add a little olive oil.
Pour the batter into the bowl and microwave for 2 to 2 1/2 minutes.
When it’s ready, carefully remove it from the microwave using a towel.
Release the pita from the bowl with a silicone spatula and let it cool for a few minutes.
Please note that every microwave has a different power level, so if the center of the pita is still wet and moist, microwave it for about 30 more seconds.
Once it has cooled, cut the pita into two halves with a sharp knife, fill it with anything you feel like, wrap and serve it, or pack it for the day.
A little more from me:
- It’s best eaten soon after making it.
- If you want to pack it as a sandwich – it’s important to let the pita cool completely before packing it.
Microwave Almond Pita – Preparation Steps | Photo: Essy Roz
Microwave Almond Pita – Preparation Steps | Photo: Essy Roz
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