Of which 0.4 g sugars and 0.3 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Unsaturated fat (olive oil) · Fiber (psyllium)
Allergens none
Skillet pita bread
No oven, ready in half an hour, ideal for filling with whatever's in the fridge.
Ingredients
- 150 g (5½ oz) rice flour
- 120 g (4 oz) cassava starch (polvilho doce)
- 1 tbsp psyllium powder (8 g)
- ½ tsp salt (3 g)
- 1 tsp baking powder (4 g)
- 1 tbsp olive oil (10 g)
- 180 ml (¾ cup) hot water — not boiling
Method
- Mix the dry ingredients: flour, starch, psyllium, salt and baking powder.
- Add the olive oil and the hot water a little at a time, stirring first with a spoon and then with your hands (careful, it's hot).
The full method (8 steps), Rico's tip, the variations and storage are in the ebook “Breads, Cakes & Basics”. The English edition is coming soon.
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