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keto pita bread pockets filled with salad on a plate with leafy greens
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5 from 6 votes

Keto Pita Bread - It is Amazing!

This is easily the best keto pita bread recipe there is in my opinion. Perfect keto pita pockets that you can use to wrap, stuff or use as a keto pizza base or flat bread. Simple and no cheese involved!
Prep Time2 hrs
Cook Time5 mins
Course: keto bread
Cuisine: Australian Keto
Keyword: keto flat bread, keto pita bread, keto pita bread recipe, keto pita pocket bread
Recipe Category: Low Carb
Servings: 6 serves
Calories: 174kcal
Author: Megan Mad Creations Hub

Ingredients

Instructions

CONVENTIONAL METHOD

  • There are two ways to cook the pita. My preferred method is baking at 250°C 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 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 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 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 ot 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

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. 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.
CONSTRUCTING
  • I use the 15cm cake cutting ring 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.
ROLLING, FREEZING, STORAGE AND SHELF LIFE
  • 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.

Nutrition

Serving: 1serve (1 pita) | Calories: 174kcal | Carbohydrates: 9g | Protein: 5g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 2mg | Sodium: 443mg | Potassium: 47mg | Fiber: 7g | Sugar: 1g | Vitamin A: 25IU | Calcium: 44mg | Iron: 1mg | Magnesium: 2mg | Net Carbs: 2g