Low-Carb Pita Bread - Almond Flour – Coconut Flour – Whole Psyllium Husk – Baking Powder – Garlic Powder – Salt WET INGREDIENTS – Lukewarm Water – Avocado Oil – Apple Cider Vinegar
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.
Form a dough ball and let the Low-Carb Pita Bread dough rest for 10 minutes in the bowl at room temperature.
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.
Transfer the pita bread to the prepared baking sheet and bake them on the center rack for 20-30 minutes at 350°F (180°C), flipping halfway. Bake until golden brown.
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.
Serving: 1 Pita Makes: 6 Servings
Prep: 5 Minutes Cook: 0 Minutes