Gluten Free Buckwheat Pita Bread

by Jenn on September 1, 2009

in Gluten Free,Pastas and Grains

Hummus, tzatziki, and baba ghannouj, all made for a great Greek meal that was complete even with gluten free pita bread!  I got the inspiration for this meal after eating at a Mediterranean tapas restaurant in DC the other week, Zaytinya.  Coincidentally, Zaytinya is owned by José Andrés, the creator of the Daring Cook’s Challenge #4 – Seafood Paella that was such a great dish to cook!  Ever since then, I have been craving more of these excellent flavors that traditionally I have very little experience in.  So, this meal rectified that as I made my own baba ghannouj (think hummus made with roasted eggplant instead of chickpeas), tzatziki (a creamy yogurt cucumber dip), and fresh pitas.  We also had hummus, all sorts of fresh veggies (broccoli, carrots, cucumber, celery, bell peppers), and feta stuffed olives.

This whole meal was a like a song dedicated to fresh summer vegetables, and was perfect given that the evening was particularly hot and muggy and everyone was craving some cool refreshing flavors.


The first part of this meal was to make the pitas.  I found an excellent recipe from Gluten Free Gobsmacked and adapted it for the ingredients that I had on hand, subbing in quinoa and buckwheat flour for sorghum and amaranth, and using walnut meal instead of almond meal.  The buckwheat is what made the color of these pitas so dark and rich, and I love the flavor that buckwheat imparts, even if you use just a little bit.  There were definitely some techniques to making the pitas that I ended up picking up, and I think I made them a little on the small side, but there were no complaints!  I used Dave Lebovitz’s baba ghannouj recipe which turned out great, and the tzatziki recipe came from Kalyn’s Kitchen, though I did add in some mint too.  I think the tzatziki was everyone’s favorite!