This low carb bread recipe is perfect for anyone following a keto diet or looking to cut down on carbs. Thsi keto pita bread is a tasty alternative to regular pita that won’t kick you out of ketosis.
It’s a simple recipe that anyone can make. The ingredients are easy to find and work with. You’ll need some almond flour, coconut flour, and psyllium husk powder, which are common in many keto recipes.
These ingredients help create a bread-like texture without using traditional wheat flour. The result is a pita bread that’s low in carbs but still satisfying.
This recipe is great for people who miss bread on their keto diet. You can use these pitas for sandwiches, as a side for soups or salads, or even as a base for mini pizzas.
Plus, they freeze well, so you can make a batch and save some for later. Making your own keto pita bread at home means you know exactly what’s in it. There are no hidden carbs or questionable ingredients. Let’s get started!
👍 Why You’ll Love This Recipe
Low Carb Alternative: This pita bread is perfect for keto dieters. Regular pita bread is full of carbs, but this recipe uses almond and coconut flour instead of wheat flour.
Simple Ingredients: The recipe uses ingredients that are easy to find if you’re into keto cooking. Almond flour, coconut flour, and psyllium husk powder might sound fancy, but they’re actually common in keto recipes.
Fiber Boost: The psyllium husk and coconut flour in this recipe add a good amount of fiber. Fiber is really important on a keto diet to help keep your digestion healthy. It also helps you feel full, which can stop you from snacking on things you shouldn’t.
Satisfies Bread Cravings: One of the hardest things about going keto is giving up bread. These pitas can really help with those bread cravings. They have a texture and taste that’s similar to regular pita bread, so you don’t feel like you’re missing out.
✨ Recipe Ingredients
👨🍳 How To Make
Follow this easy recipe:
Step 1
Start by preheating the oven to 350°F and lining a baking tray with parchment paper.
Step 2
Mix the almond flour, coconut flour, psyllium husk, baking powder, and salt in a medium bowl.
Step 3
Add olive oil and warm water and mix until the dough forms. Then, knead the dough for a minute or two.
Step 4
Use your hands to form a dough ball, and then cut it into 4 wedges, rolling each one into a ball. Place them on the lined baking tray.
Step 5
Put a sheet of parchment paper on top of them and roll them into flatbreads. The thickness is up to you – I recommend 1/5 to 1/4 inch. Then, you can remove the top paper and sprinkle the flatbreads with sesame seeds.
Step 6
Bake them in the oven for about 25 minutes or until they puff up and turn golden. If they puff too much, just poke a small hole with a skewer. Enjoy!
💡Tips
1. Don’t Skip The Psyllium
It’s what gives the pitas their bread-like texture. Without it, your pitas might fall apart or be too crumbly. Psyllium acts like gluten in regular bread, holding everything together. It also helps the pitas puff up and creates pockets.
If you’re out of psyllium, don’t try to substitute it with something else. The recipe won’t work the same way.
2. Watch The Oven Closely
Every oven is a bit different, so keep an eye on your pitas as they bake. They should puff up and turn golden brown.
If they’re browning too quickly but aren’t puffy yet, your oven might be too hot. In this case, lower the temperature a bit and move the baking sheet to a lower rack.
3. Experiment With Add-ins
Try adding some extra flavors. You can mix herbs like rosemary or thyme into the dough for savory pitas. For a Mediterranean twist, try adding some dried oregano and a sprinkle of garlic powder.
If you like seeds, you can add some sunflower or pumpkin seeds to the dough or sprinkle them on top before baking.
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FAQ
1. Can I substitute almond flour with coconut flour?
No, you can’t simply swap almond flour for coconut flour in this recipe. Coconut flour absorbs much more liquid than almond flour, so it behaves very differently in baking. If you used only coconut flour, your pitas would turn out very dry and crumbly.
2. Why didn’t my pitas puff up?
First, make sure your oven is hot enough – preheat it fully before baking. Second, check that your baking powder is fresh. Old baking powder loses its power and won’t make your pitas rise.
3. How do I store these pitas?
To store your keto pitas, let them cool completely first. Then, put them in an airtight container or a ziplock bag. They’ll stay fresh at room temperature for a day or two.
If you want to keep them longer, store them in the fridge for up to a week. For even longer storage, you can freeze them.
Keto Pita Bread
Print RecipeIngredients
Instructions
- Start by preheating the oven to 350°F and lining a baking tray with parchment paper.
- Mix the almond flour, coconut flour, psyllium husk, baking powder, and salt in a medium bowl.
- Add olive oil and warm water and mix until the dough forms. Then, knead the dough for a minute or two.
- Use your hands to form a dough ball, and then cut it into 4 wedges, rolling each one into a ball. Place them on the lined baking tray.
- Put a sheet of parchment paper on top of them and roll them into flatbreads. The thickness is up to you – I recommend 1/5 to 1/4 inch. Then, you can remove the top paper and sprinkle the flatbreads with sesame seeds.
- Bake them in the oven for about 25 minutes or until they puff up and turn golden. If they puff too much, just poke a small hole with a skewer. Enjoy!