This bread recipe is a cross between a pita and a tortilla. It is thin enough to be a tortilla or that of a very large delicious seeded and salted cracker because of the lightness of using cake flour here instead of the denser all purpose flour, which would lend towards a more chewer texture and bite.
The texture is similar to pita or naan bread. However, no matter how you make it, fry it or bake it, it can be enjoyed and served up in a multiplicity of ways on your dinner table.
RECIPE
Thin and Crispy Chia and Seeded Pita Bread (For One)
Thin and crispy, delicious chia and multi seeded Pita bread slice.
Ingredients
- 1 cup Cake Flour or All Purpose or other
- 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 2 tbsp Softened Butter
- 1 oz Warm Water
- 1 tsp Badia Triology Seed Combination Mix (Hemp, Chia, Flax) 1/2 teaspoon for each side
Instructions
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In a bowl, combine flour, baking powder and salt.
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Add the butter and water to the flour. Mix by either using a fork, pastry cutter or your hands to combine ingredients until coarse crumbs form.
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Form mixture into a round disc after kneading dough for 3 to 5 minutes. Cover with a napkin or cloth and let sit for 20 minutes to make stretching and rolling out dough on a lightly floured surface easier. Sprinkle and press on each side of the rolled pita dough the trilogy seed combination.
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On a lightly sprayed, nonstick pan, on medium low heat, fry the pita on both sides until light brown spots form. Or if preferred, bake in the oven for 7 minutes, flipping halfway.
Recipe Notes
Whenever possible use organic ingredients.
