Name: Paleo rosemary pita bread with ground beef
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1
Ingredients: 1 piece Egg; 1⁄4 tsp Celtic sea salt; 1 clove Garlic; 1 1⁄4 Tbsp Ghee; 2 3⁄4 Tbsp Coconut milk; 1⁄4 tsp Fresh rosemary; 40 g Tapioca flour; to taste Black pepper; 1⁄4 Tbsp Coconut oil; 0 cloves Garlic; 100 g Ground beef; 1⁄4 tsp Cumin Ground; 1⁄4 tsp Paprika powder; 1⁄4 piece Tomatoes; to taste Salt; 35 g Lamb's lettuce

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Chicken egg

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Lunch

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Even better than the original if you ask me and absolutely delicious with spicy ground beef. You can either slice the bread lengthways and open it flat or leave whole.

Paleo

For the pita:

For the filling:

Paleo rosemary pita bread with ground beef

Preheat the oven to 425ºF and place a pizza stone or large cast iron pizza pan in the oven to warm up.  

Loosely beat the egg, finely chop the rosemary and garlic and cut the tomato into slices. 

Mix the tapioca, coconut flour and salt in a large mixing bowl. 

Warm the coconut milk and ghee in a saucepan (do not boil). 

Pour the warm coconut milk onto the tapioca and mix well. 

Leave to stand for a couple of minutes to enable the coconut flour to absorb the milk.

Add the egg and mix until you have a smooth dough. 

Take the pizza stone out of the oven, line with baking parchment and top with the dough. Use a spatula to make a 1/2 inch thick bread. If the layer is too thick it will be too chewy. In that case it is bettter to make 2 breads from the dough. 

Sprinkle with the rosemary and garlic and bake for 9-12 minutes in the preheated oven. 

Meanwhile, melt the coconut oil in a frying pan and lightly fry the onion with the garlic. 

Fry the ground beef until it loosens and is cooked and season to taste with paprika powder, cumin and salt and pepper.

Take the bread out of the oven, leave to cool down slightly and slice lengthways. 

Serve together with the ground beef and garnish with the lettuce and tomato.

Paleo rosemary pita bread with ground beef

Paleo rosemary pita bread with ground beef

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