Description
Mediterranean-inspired low carb keto pita bread delivers authentic flavor without traditional wheat flour. Home cooks can quickly craft delicious grain-free flatbreads perfect for wraps, dips, and sandwiches you’ll enjoy making.
Ingredients
Scale
- 100 grams (1 cup) almond flour (blanched)
- 30 grams (¼ cup) whey protein powder
- 24 grams (3 tbsps) psyllium husk powder
- 3 large egg whites
- 120 ml (½ cup) boiling water
- 1 tbsp baking powder
- ½ tsp sea salt
- 2 tbsps avocado oil
- 1 tbsp apple cider vinegar
Instructions
- Ingredient Fusion: Whisk almond flour, whey protein powder, psyllium husk, baking powder, and sea salt in a spacious mixing bowl until completely integrated.
- Liquid Incorporation: Form a central well in the dry mixture, then gently introduce avocado oil, apple cider vinegar, and egg whites, blending carefully to create a cohesive mixture.
- Moisture Activation: Stream boiling water into the blend while using a hand mixer on low speed, ensuring thorough hydration without overworking the dough. Let the mixture rest for 2-3 minutes to allow psyllium husk to stabilize the consistency.
- Shaping Preparation: Place two sheets of lightly oiled parchment paper on the work surface, dividing the dough into 6 equal portions. Position each dough ball between the paper sheets.
- Flatbread Formation: Roll each dough portion to a consistent thickness of 3-6 millimeters, creating delicate yet sturdy flatbread bases. Transfer the shaped dough onto preheated baking sheets lined with parchment, maintaining spacing between each piece.
- Thermal Transformation: Bake in a preheated oven at 180 degrees Celsius for 15 minutes, rotating the trays midway to ensure uniform golden browning. Remove when flatbreads appear firm and lightly colored, then cool briefly before serving.
Notes
- Psyllium Husk Power: Provides essential binding and moisture absorption, critical for achieving the right pita bread texture without traditional wheat flour.
- Precision Rolling Matters: Use a rolling pin and even pressure to create uniform thickness, ensuring consistent cooking and preventing uneven crispy or soggy spots.
- Moisture Management: Let dough rest briefly after mixing to allow psyllium husk to fully hydrate, which stabilizes the mixture and improves overall bread structure.
- Temperature Tip: Rotate baking sheets halfway through cooking to guarantee even browning and prevent potential hot spot inconsistencies in your keto pita bread.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 129
- Sugar: 0.5 g
- Sodium: 200 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 4 g
- Protein: 9 g
- Cholesterol: 0 mg