Recipe: Falafel wraps with tzazhiki in homemade pita bread

My first foray into homemade pita bread! I think I’ve mentioned I am intimidated by vegan, gluten-free baking.

I had two, very large coffees, an inspirational Instagram post (@wdihome) and a great idea to listen to “This is a Long Drive for Someone With Nothing to Think About” to get motivated last night/this morning!

Here we are:

Homemade baking! AHHH!

Homemade baking! AHHH!

HOMEMADE pita bread:

  • 1 1/2 cups gluten-free flour (I used all purpose and buckwheat for a second, unpictured batch.)
  • 1 1/2 tea rapid rise yeast
  • 1 1/2 tea xanthan gum
  • 3/4 tea salt
  • 3/4 cup room temperature non-dairy milk (I used unsweetened almond.)
  • TBS olive oil
  • TBS agave nectar (original recipe called for sugar… I hate using sugar and don’t ever buy it.)

Mix dry ingredients.

Mix wet ingredients.

Make a well and pour wet into dry and mix.

Form a ball.

Let rest for one hour.

Cut into quarters and roll into balls.

Place on parchment papered cookie sheet and squish with fingers into flat circles.

Brush with olive oil and sprinkle with salt.

Bake 400, 10 minutes.

Let cool slightly.

Cut 3/4 of the way through the middle for a pocket type effect.

This picture may not look like much, but the taste is amazingly . . . pita-like!

Variations endless...

Variations endless…

I used a new falafel recipe and I’m not quite sure how I feel about it yet. . . The consistency was wrong and I had to add flax flour. . .


  • 16 oz. garbanzo beans
  • onion, quartered
  • potato, quartered
  • 3 garlic cloves, diced
  • 1/2 cup cilantro
  • tea cumin
  • tea coriander
  • tea salt
  • juice and zest of one lemon
  • TBS chickpea flour
  • 2 tea baking soda
  • *about a cup of previously unaccounted flax flour*

Mix all in processor and fry or bake until no longer green in color.

(Frying is better, but more sinful.)


  • cup plain yogurt
  • grated English cucumber
  • 2 cloves garlic, grated
  • juice and zest of one lemon
  • 2 TBS freshly chopped dill
  • salt and pepper

Serve with romaine leaves, purple onion, tomatoes, dill fronds and potato wedges, roasted with lemon zest and garlic!

Tomorrow is another intimidating day!

On the menu:

Breakfast biscuits with strawberry chia jam, sliced kiwi and banana

Oatmeal berry bowl

Hummus and bell pepper pinwheels

Broccoli pita pockets

Zucchini chips

Cauliflower rice

Asparagus roll-ups

Potato corn chowder

Spinach polenta triangles

Pesto and marinara pizza bites

Strawberry spinach salad, shallot vinaigrette

some fruit, for good measure

Phew. . . Good night! Pics to follow!

Happily intimidated is still happy! : )


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s