Pita Bread & Mexican Spread
Prep time: 
Cook time: 
Total time: 
Serves: Serves 4
For the pita bread:
  • 1 egg
  • 2 tbsp olive oil
  • 5 tbsp water
  • ¼ tsp salt
  • 1 cup tapioca flour
  • ½ tsp baking soda
  • 1 tsp cumin seeds
For the mince:
  • 400gms/14oz minced beef
  • 2 tbsp oil
  • 1 carrot
  • 1 stick of celery
  • 1 courgette
  • 1 tsp cumin
  • 1 tsp garam marsala
  • 1 tsp coriander powder
  • ½ tsp turmeric
  • Salt & pepper
  • ¾ cup water
  • 1 tbsp tapioca flour
  • Squeeze of lemon juice
  • Chopped mint
For the avocado:
  • 1 avocado
  • 2 heaped tbsp creme fraiche
  • 2 tsp lemon juice
  • Salt & pepper
To serve:
  • 2 chopped tomatoes
  • A small pot of sour cream
For the pita bread:
  1. Preheat the oven to 375 degrees F or 190 degrees C.
  2. In a pot, mix ⅓ cup of flour, water and 1 tbsp olive oil.
  3. Heat on low, stirring, until the mixture completely sticks together.
  4. Take off the heat and let cool.
  5. In a bowl, mix the rest of the flour, baking soda and salt.
  6. Add the egg and the rest of the oil.
  7. Add the cooled congealed mixture and knead together into a dough.
  8. Push it out into a flat, round shape on a baking tray which has been covered with baking paper.
  9. Bake until crisp on one side (around 20 minutes)and then turn over and crisp up on that side too (another 5 minutes).
  10. Remove from the oven and cut into wedges.
For the mince:
  1. Peel the carrot and courgette and chop roughly with the celery.
  2. Place in a food processor and chop small.
  3. Heat the oil in a frying pan and add all the spices. Heat to release the aromas.
  4. Add the minced vegetables and cook for 5 minutes.
  5. Add the mince and cook until well browned.
  6. Season.
  7. Add the water and the tapioca flour dissolved in a little water.
  8. Stir to blend and thicken.
  9. Squeeze over half a lemon and mix.
  10. Remove from the heat and serve with a sprinkle of mint.
For the avocado:
  1. Mash all the ingredients together and serve with the mince, pita bread, tomatoes and sour cream.
Recipe by The Low Fodmap Diet at https://www.strandsofmylife.com/pita-bread-and-mexican-spread-grain-free-fructose-intolerant-friendly/