Buckwheat Pete's Pita Recipe

Buckwheat Pete's Buckwheat Pitas

makes 4 medium size pitas


30-40 mins.

Cooking Time

15-18 mins.


1 1/3 cups light buckwheat flour

1/2 tsp salt

1 tsp cream of tartar

2 tsp dried chives (optional)

3 tablespoons sunflower oil

1 tbs honey

2/3 cup tapioca starch flour + 1 1/3 cups warm water + 1 tablespoon of sunflower oil


1: Combine the buckwheat flour, salt , cream of tartar and chives in a large mixing bowl. Add the honey and sunflower oil and blend with a wire pastry blender until it is granular.

2: Dissolve the tapioca starch flour into warm water in a large glass measuring cup and add the 1 tablespoon of sunflower oil.  Microwave until the mixture has thickened and becomes clear and sticky.


2: To cook on the stove top.  Dissolve the tapioca flour into the water in a small saucepan and add the 1 tablespoon of sunflower oil.  Cook on medium heat on the stove top.  Stirring frequently.  The tapioca will gel quickly.  Be careful not to overcook. 

4: Cool the cooked tapioca, water and sunflower mixture in a separate pyrex glass bowl in a cold water bath for approximately 10 mins.  To even the cooling, turn the mixture over after approximately 5 mins.

*PLEASE NOTE:  The key to this recipe is cooling the cooked tapioca mixture.  If you have a kitchen thermometer, the tapioca works best if cooled to 104 F or 40 C before kneading into the buckwheat mixture.

5: Add the cooked tapioca starch to the buckwheat flour mixture in the large mixing bowl.

6: Knead lightly by hand and form into a ball.

7: Divide into 4 patties. Roll out each patty until 1/8 - 1/4n thick.

8: Bake in a preheated oven at 375F for 15 mins-18 mins or until lightly browned.

Questions? bwpete@nbnet.nb.ca

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