Low-Carb Pita Bread

These low-carb pita bread pockets are soft pita flatbreads made from low-carb flour and no eggs, so you can share them with your vegan keto guests.

Plus, one pita bread only contains 4.4 grams of net carbs, and they are gluten-free.

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You might have tried some of my other low-carb bread recipes, but if you need keto-friendly and Mediterranean diet-friendly bread, you need this low-carb pita bread recipe.

How To Make Low Carb Pita Bread

If you are new to low-carb baking, this low-carb pita recipe is the easiest one you will find.

Ingredients

All you need to make keto pita breads are:

• Ultra Fine Almond Flour – I don’t recommend using almond meal for low-carb bread recipes. An almond meal is also healthy and low-carb, but it does terribly in low-carb bread. It creates a gritty texture and dark color.
• Coconut Flour – You need a combination of low-carb flour in this recipe. Don’t attempt to use only almond flour or only coconut flour because the bread won’t come out good at all. In fact, the combination of both flours makes the pita soft in the center, crispy on the outside, and easy to cut and open as a pocket.
• Whole Psyllium Husk – This is not ground psyllium husk. Don’t confuse it with psyllium husk powder, a food supplement made from 50% husk. Brands like Metamucil are not made for baking. You do need whole husks for success in this pita bread recipe.
• Baking Powder
• Garlic Powder
• Salt
• Warm Water – Around 110°F (40°C).
• Avocado Oil or olive oil
• Apple Cider Vinegar or lemon juice

Combining Ingredients

First, add all the dry ingredients to a mixing bowl and use a whisk or silicone spatula to stir and combine them.

This step matters. If you don’t stir all the dry ingredients before adding the wet ones, you end up with lumps.

Now, add all the liquid ingredients and stir again. Initially, the texture is very soft and fluid, but as you go, it thickens and should form a dough ball.

You must stir for at least one minute to see a change in texture.

Adjusting The Dough

• If too dry, add more water. This happens if you added too much flour or used ground husk.
• If too wet, don’t do anything before the resting time because it is needed for the fiber in the husk to bind the flour.

Letting Dough Rest

Let the dough rest at room temperature for 10 minutes.

Rolling The Dough

Preheat the oven to 350°F (180°C). Line a large baking sheet with slightly oiled parchment paper. Set aside.

After that time, the pita dough should be soft, not too dry or wet. Next, use a sharp knife to divide the dough into four equal dough pieces.

Oil your hands and roll each dough ball into nice round balls.

Place one piece of slightly oiled parchment paper in front of you on a working bench.

Shaping Low-Carb Pita Bread

Add one ball of dough onto the paper, slightly oil your hand, and gently press down the dough ball with the palm of your hand.

You can add a piece of parchment paper on top of the dough and use a rolling pin to slightly flatten and roll out the dough into a 3.5-inch wide circle (9 cm) and 0.25-inch thick (6 mm).

Don’t flatten them too much, or it won’t be possible to cut them into a pita pocket.

These pita bread won’t puff much. Next, you must shape the bread in your desired shape and size.

Peel off the top piece of parchment paper on top of the ball – if you used some.

Transfer the rolled pita bread onto the prepared baking sheet and repeat the step above to roll the remaining dough.

More Low-Carb Bread Recipes

If you like this low-carb pita recipe, you’ll love these other low-carb, gluten-free bread recipes.

Flaxseed Bread

Coconut Flour Bread

Cloud Bread

Keto Bread Recipe

Almond Flour Bread

Almond Flour Cornbread

Cassava Bread

Have you tried this low-carb pita bread recipe? Share a comment or review below.

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Low Carb Pita Bread

4.4gNet Carbs

These low-carb bread pockets are soft pita flatbreads made from low-carb flour and no eggs, so you can share them with your vegan keto guests. Plus, one pita bread only contains 4.4 grams of net carbs and is gluten-free.

Author: Carine Claudepierre

Prep: 10 minutes mins

Cook: 25 minutes mins

Resting 10 minutes mins

Total: 45 minutes mins

Yield: 4 Pitas

Serving Size: 1 pita bread

4.98 from 84 votes

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Ingredients

US Customary – Metric

Dry Ingredients

• ▢ ¾ cup Almond Flour
• ▢ 4 tablespoons Coconut Flour
• ▢ 2 tablespoons Whole Psyllium Husk
• ▢ 2 teaspoons Baking Powder
• ▢ ¼ teaspoon Garlic powder optional, for garlic pita bread
• ▢ ¼ teaspoon Salt

Wet Ingredients

• ▢ ¾ cup Lukewarm Water
• ▢ 2 tablespoons Avocado Oil
• ▢ 1 teaspoon Apple Cider Vinegar

This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

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Instructions

• In a large bowl, whisk all the dry ingredients together: almond flour, coconut flour, salt, baking powder, and garlic powder if used.
• Make a well in the center of the dry ingredients, and pour in lukewarm water, avocado oil, and apple cider vinegar.
• Stir with a silicone spatula for 1-2 minutes until the dough dries out and easily comes together into a dough ball.
• Let the dough rest for 10 minutes in the bowl at room temperature.
• Divide the dough into four even portions. Then, roll them into a ball between slightly oiled or wet hands.
• Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper. Slightly oil the paper with olive oil.
• Place the dough balls on a piece of slightly oiled parchment paper. Place another piece of parchment paper and top and press it with your hands to flatten them. Then, use a rolling pin to spread them a bit, but keep them thick like regular pitas. Mine are 3.5 inches wide (9 cm) and 1/4 inch thick (6 mm). These pita pockets won't puff or grow in the oven, so the shape and size you give them now matter! If they are too thin, you won't be able to cut them into pockets.
• Peel off the top piece of parchment paper and use wet fingers to pat the sides if they crack and make the sides smooth.
• Transfer pita bread to the prepared baking sheet and bake on the center rack for 20-30 minutes, flipping halfway. Bake until golden brown.
• Cool down on the baking sheet for 5 minutes, then on a cooling rack until they reach room temperature.

Serving

• Use as pita flatbread or pita pockets – depending on how thick you keep yours, they are more or less easy to open as a pocket.

Storage

• Store the pita pockets wrapped in a clean kitchen towel for up to 2-3 days at room temperature or for 4 days in the fridge. Freeze them for up to 1 month and thaw them at room temperature.

Tools

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Serving Size: 1 pita bread

Yield: 4 Pitas

Serving: 1pita breadCalories: 191.5kcal (10%)Carbohydrates: 12.1g (4%)Fiber: 7.7g (32%)Net Carbs: 4.4gProtein: 4g (8%)Fat: 14.9g (23%)Saturated Fat: 2.3g (14%)Polyunsaturated Fat: 0.9gMonounsaturated Fat: 4.9gSodium: 372.3mg (16%)Potassium: 3.6mgSugar: 1g (1%)Vitamin C: 0.003mgCalcium: 162.2mg (16%)Iron: 1mg (6%)Magnesium: 0.8mgZinc: 0.01mg