Sweet Potato Pitas

This recipe is adapted from Sadonna Heathman’s blog, basilandtime.com. Sadly, she is no longer blogging! I was very disappointed to see that her blog no longer existed the other day when I popped in to see what new and exciting gluten-free goodies she had been making. Thankfully, I was being patient a few months ago when I was looking through her blog and took the time to print a few of her recipes. Usually I bookmark the blogs I’m looking at or think that those recipes will be there forever for me to head back and print…lesson learned.

I’m actually impressed with these pitas. They are more moist than a regular gluten pita (which I found nice) and hold together pretty well while being stuffed with yummy things. I sprinkled sesame seeds on top to give it a nicer look and a bit of texture, however I think the lighter sesame seeds make it look a little like a fast food hamburger bun. That bugs me for some reason, but such is life. Black sesame seeds would look nice, I think. You could also brush them with olive oil and garlic and sprinkle them with herbs.

Sweet Potato Pitas

1 1/3 Cups Sorghum Flour

1/3 Cup Brown Rice Flour (she used teff)

1/3 Cup Potato Starch (she used corn starch)

1 teaspoon Xanthan Gum (she used 2)

1 teaspoon Kosher Salt (she used table salt)

2 teaspoons yeast (she used 1)

1 teaspoon Agave Nectar (she used honey)

1/4 Cup Olive Oil

1 Egg

1/2 Cup Warm Water

1 Cup Sweet Potato Puree (she made hers, mine came from a can…but it was organic!)

Preheat oven to 350 degrees – makes 6 pitas


Place all of the wet ingredients plus the yeast in a large glass bowl and whisk. Set aside. Measure all of the dry ingredients in another bowl and whisk. Set aside.

Line two baking sheets with parchment, set aside.

Add the wet ingredients to the dry ingredients and mix until fully incorporated.

Place 3-4 mounds of mixture per baking sheet, dampen hands, and pat out to about a 5 inch circle. I made three 5″ and three 6 1/2″ circles. Sprinkle with sesame seeds or olive oil and garlic, herbs…whatever you like.

Cover lightly with oiled plastic and allow to rest in a warm place for 35 minutes.

Bake for 20-25 minutes or until edges just begin to turn golden. (I use a convection oven, a conventional oven may take a little longer.)

When they are done, remove from the oven and cool completely on wire racks. Do not leave them on the parchment as the parchment paper holds moisture.

Once they’ve cooled completely, use a very sharp and long knife to carefully slit through almost through the other side, creating a pocket to fill with your favorite things.

I filled mine with chopped romaine, chopped spinach, red onion, red bell pepper, tomato,1/2 an avocado, soft goat cheese, and Dijon mustard.

3 Comments on “Sweet Potato Pitas

  1. Life is too short to go without pita! So glad you found a gluten-free version that you like and that can be stuffed. That last picture says it all!


  2. Isn’t it funny how our mind makes association like those with the sesame seeds and a certain “all beef patty special sauce lettuce cheese” jingle! (annoying actually) These pita breads couldn’t be further from that sort-of “bun”… they look amazingly fresh, beautiful risen and I think they are the perfect home-made pita! Well done, I’m impressed, I’ve never made pita before!


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