Pita Bread

Phase 1 Rainbow Green Live-Food Cuisine

This is from Living in the Raw.

Pita Bread

Yield: 7 (6-inch) pita breads

The thinner you spread the batter, the less time it will take for the pita breads to dehydrate and the better they will taste. To make a perfect circle, cut out the center of a lid to an old plastic storage container to use a a template.

1 cup golden flaxseeds, soaked 4-6 hours in 1 cup water
1/2 ripe avocado
1/2 cup water
1/2 teaspoon Celtic Salt [I use Himalayan Sea Salt]

Combine all the ingredients in a blender and process until smooth. Evenly spread 1/3 cup of the batter on a Teflex sheet, forming a 6-inch circle about 1/8 inch thick. Prepare the remaining batter in the same fashion. Dehydrate at 105 degrees for 3 hours. Flip the bread over, remove the Teflex sheet, and continue dehydrating for 2 hours longer or until the bread is soft and flexible. Remove the bread from the dehydrator when it is slightly crispy. Place it in a zippered plastic bag for several hours and it will become more flexible. For the best results, dehydrate the bread the night before you plan to use it.