I am super excited about our Keto Pita Bread recipe. This recipe is not only easy to make but it so close to a real pita bread taste, feel and consistency.
The keto pita pockets are super versatile. Use them as a bread pocket and fill with your favourite fillings. Use them for a keto taco shell, keto pizza base, keto gozleme, keto pastry and so many more uses.
Let’s have a look at the ingredients and all the tips and tricks to make your own keto pita pocket bread.
Keto Pita Bread Ingredients
Most of the ingredients to make your own low carb pita breads are likely in your pantry right now.
Here is everything you need to make your own today.
Turmeric is an optional ingredient. I find it adds a nice flavour and colour to the pitas.
Inulin is used to activate the yeast. It is not found in supermarkets but is in most health food stores and low carb suppliers.
Xanthan gum is needed to help hold the breads together. Available in the supermarket in the gluten free aisle.
Coconut Flour. I know a lot of people do not like the taste of coconut flour. This recipe does have the taste of coconut come through in the bread. I do not recommend any replacements for it.
Almond meal or flour – for a nut free alternative sesame seed flour can be used in its place.
How to make Keto Pita Bread
Trust me these keto pita breads are so easy to make at home. Here are just a few pics on how your mixture should look during the steps. Plus, I have included a video so that you can watch me and see just how easy this is. I promise no chef hat needed to make these awesome low carb pitas at home.
Plus, for all our Thermomix fans I have included a very easy Thermomix Keto Pita Bread recipe and steps to make these very easily using your thermi.
Activate the yeast Mix the dough Turn out onto a silicone mat Roll into a ball and cover. Leave to rest for 2 hours 
Bake in the oven Cut to fill
Tools to use Making Your Own Pita Breads At Home
I do have my favorite brands and tools I use when making wraps, pitas, and keto breads. Here are just a few links to my faves.
Watch me Make Keto Pita Pocket Bread
This video can fast forwarded however I do give you tips on creating the best keto pita breads.
Want more Great keto Bread Recipes?
Here are just a few of my favourite keto breads available on the website. We also do of course have our amazing range of our Mad Creations keto bread mixes available at Keto Eats online.
- Keto Garlic Star Bread
- Low Carb Focaccia Bread (with olives)
- Chocolate Cacao Keto Bread
- Keto Banana Bread | Sugar free recipe
- Low Carb Bread Recipe | Keto bread 1g Net Carbs
Join Us for some Keto Love & Support
Join us on our social channels and see what everyone else is up to. We have a great group of members and an easy-going FB group without dramas and politics.
You can join us on your preferred platform(s) below.
Instagram | Pinterest | Facebook | 365 |
Keto Pita Bread – It is Amazing!
Ingredients
- 2 teaspoons instant dry yeast
- 1 teaspoon inulin or honey
- 2 tablespoons warm water 30g
- 1 cup almond meal 100g
- ½ cup coconut flour 50g or lupin flour
- 2 teaspoons xanthan gum 8-10g
- 1 tablespoon baking powder 15g
- 1 teaspoon salt flakes 5g
- 1 teaspoon turmeric 5g optional
- 1/4 cup warm water 60g
- 2 tablespoons sour cream 40g
- 1 tablespoon apple cider vinegar 15g
Instructions
CONVENTIONAL METHOD
- There are two ways to cook the pita. My preferred method is baking at 250°C (480°f) fan-forced on a hot pizza stone. Alternatively, you can cook in a hot dry pan. If baking preheat the oven now.
- Add yeast, inulin and warm water to a small bowl. Stir to combine; cover and leave to activate (15 minutes).
- Place all ingredients including yeast mixture into a food processor or large bowl and mix into bursts until ingredients come together. Remove the dough from the bowl and knead into a smooth ball. Spray a large bowl with olive oil spray and place dough into the bowl. Cover and leave to rise for 1-2 hours in a warm place.
- Cut dough into 12 pieces and roll out between two sheets of baking paper (very thin 1-2mm). Cut into 15-16cm/6 inches rounds. Cover and roll again to achieve a thin round. Place 1 round on top of another and using a bowl press down to seal the pita bread and trim to edges away. Carefully remove the pita from the bowl.
- Place a pizza stone into the oven and preheat to 250°C fan forced or 270°C static.
- If baking, place the pita onto the hot pizza stone and bake 3-4 minutes flipping the pita after 2 minutes. The pita should puff up and be soft. Transfer to a kitchen towel or tortilla basket and cover to keep warm and soft. Alternatively, cook in a moderate temp dry pan 30-40 seconds each side until lightly brown and slightly blistered. Transfer to a clean towel and wrap to keep warm and soft. Repeat with all the dough. Gently split or cut in half to open and fill.
THERMAL METHOD
- There are two ways to cook the pita. My preferred method is baking at 250°C (480°f) fan-forced on a hot pizza stone. Alternatively, you can cook in a hot dry pan.
- Add yeast, inulin and warm water to the mixer bowl. Heat 3 min/37°C/ speed 2. Leave to rest with lid on for 5 minutes.
- Add all remaining ingredients to the mixer. Mix 7 sec/speed 3 then knead 3 min/dough setting. Remove dough from the mixer and knead into a smooth large ball. Spray a large bowl with olive oil spray and place dough into the bowl. Cover and leave to rise for 1-2 hours in a warm place.
- Place a pizza stone into the oven and preheat to 250°C fan forced or 270°C static.
- Cut dough into 12 pieces and roll out between two sheets of baking paper (very thin 1-2mm). Cut into 15-16cm/6 inches rounds. Cover and roll again to achieve a thin round. Place 1 round on top of another and using a bowl press down to seal the pita bread and trim to edges away. Carefully remove the pita from the bowl.
- If baking, place the pita onto the hot pizza stone and bake 3-4 minutes flipping the pita after 2 minutes. The pita should puff up and be soft. Transfer to a kitchen towel or tortilla basket and cover to keep warm and soft. Alternatively, cook in a moderate temp dry pan 30-40 seconds each side until lightly brown and slightly blistered. Transfer to a clean towel and wrap to keep warm and soft. Repeat with all the dough. Gently split or cut in half to open and fill.
Video
Notes
- Instant dried yeast is available at the supermarket. To activate it you do need inulin, honey or sugar. Sugar alcohols (including Monk Fruit) do not activate yeast.
- Inulin is available in most health food stores, low carb suppliers and iHerb. I have included a link to a great value product in the recipe. Sugar or honey can be substituted as the carbs are consumed by the yeast.
- Almond meal or almond flour can be used. A nut free substitute that works is sesame flour. Alternatively, lupin flour does work as well.
- Coconut flour is not something I recommend swapping. Chia flour will make the dough very soft and too hard to handle/
- Xanthan gum is required to hold the pita together.
- I use gluten free and aluminium free double acting baking powder
- Turmeric is optional but delicious!
- Sour cream can be replaced with baked and mashed pumpkin or cauliflower. Be sure to squeeze out any excess moisture.
- Apple cider vinegar is a must as it helps to strengthen the dough and give a great consistency to the pita breads.
- I use the 15cm cake cutting ring /6 inches I found on Amazon to shape the pita.
- I also have used my Lekue huge silicone mat for years and I love it. Placing it under the baking paper stabilizing the baking paper during rolling the dough
- Leave the dough to rise for 2 hours. Ensure you roll between two sheets of baking paper and pay close attention to my lack of touching the dough through the construction phase. Watch the video in the blog post for all tips and easy construction.
- Roll the dough between two sheets of good quality baking paper.
- If the dough is sticky leave it to rest. However, it should never be sticky if the recipe has been followed using the recommended ingredients.
- The dough or finished cooked pitas can be frozen.
- The pita or dough can be stored in a ziplock bag in the fridge for up to 5 days.
- It is best to store the cooked pita pocket breads in the fridge. If left at room temperature may develop mould in a short time frame.
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