Course: keto bread
Cuisine: Australian Keto
Diet: Diabetic, Gluten Free
Recipe Category: Low Carb
INGREDIENTS
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.
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.
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.
CONSTRUCTING
I use the 15cm cake cutting ring /6 inches I found on Amazon to shape the pita.
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.
ROLLING, FREEZING, STORAGE AND SHELF LIFE
Roll the dough between two sheets of good quality parchment 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.