Low Acid Pita Bread

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This quick, no-yeast pita bread is ideal for those with GERD or acid reflux. It uses alkaline-forming spelt flour and baking soda, with just a touch of apple cider vinegar to help it rise. You can cook these on the stovetop or bake them in the oven. Each pita is tender and flexible, making it perfect for wraps, dips, or light lunches that won’t upset your stomach.

Ingredients Needed:

• 2 cups spelt flour (255g): soft, ancient grain, gentle on digestion.
• 1/2 + 1/3 cup water (175g): helps form the dough.
• 1 teaspoon baking soda (7g): no yeast needed.
• 2 tablespoons apple cider vinegar (27g): activates baking soda.
• 1/2 teaspoon Himalayan salt (3g): gentle mineral-rich salt.
• Extra spelt flour: for dusting work surface.

How To Make Low Acid Pita Bread:

Mix Dry Ingredients:
In a large bowl, combine spelt flour, baking soda, and salt.

Add Wet Ingredients:
In a small cup, stir water and apple cider vinegar. Pour into dry mix. Stir until a dough forms. Let sit 2–3 minutes to absorb moisture.

Adjust Dough Texture:
If sticky, dust with extra flour until it holds shape and is easy to roll.

Roll Dough Balls:
Divide dough into 5–6 portions (about 1/3 cup or 85g each). Shape into balls. On a floured surface, flatten and gently roll each into a 4-inch wide circle—thicker than tortillas.

Cook on Stove:
Heat a nonstick pan over low heat. Cook each pita 3–4 minutes per side until lightly golden and puffed.

Oven Option:
Bake at 350°F for 15–20 minutes if preferred. Flip halfway for even browning.

Recipe Tips:

• Use spelt flour for an alkaline-forming base.
• Avoid rolling too thin to keep texture soft.
• Let dough rest a few minutes to improve handling.
• Apple cider vinegar neutralizes during cooking, but skip if ultra-sensitive.

How to Store & Reheat:

• Room Temperature: Store in airtight bag 2–3 days.
• Fridge: Up to 5 days. Reheat on a dry pan for 1–2 minutes.
• Freezer: Freeze between parchment sheets up to 2 months. Reheat from frozen.

Nutrition Facts (Approx. per pita):

• Calories: 160
• Sodium: 200 mg
• Protein: 4g
• Fat: 1g
• Carbs: 32g
• Fibre: 3g
• Sugar: 0g

FAQs:

Is pita bread OK for acid reflux?
Yes, especially this version made without yeast or acidic toppings.

Why spelt flour for low acid diets?
Spelt is an ancient grain that’s easier to digest and more alkaline-forming than regular wheat.

Can I skip the apple cider vinegar?
It helps activate baking soda, but can be skipped. Texture may be slightly less fluffy.

Can I make these oil-free?
Yes! This recipe is naturally oil-free and uses a nonstick pan or oven for cooking.

How do I eat these without triggering reflux?
Fill with grilled chicken, cucumber, avocado, or hummus without garlic.

Try More Recipes:

• Low Acid Bagels
• Low Acid Focaccia
• Low Acid Sandwich Bread