Description
Mediterranean-inspired keto pita bread delivers guilt-free comfort without wheat flour. Crisp edges and pillowy center make this low-carb alternative perfect for wraps, dips, and Mediterranean-style meals you’ll savor.
Ingredients
Scale
Main Ingredients:
- 100 grams (1 cup) blanched almond flour
- 30 grams (¼ cup) whey protein powder
- 3 large egg whites
- 120 milliliters (½ cup) boiling water
Binding and Texture Agents:
- 24 grams (3 tablespoons) psyllium husk powder
- 1 tablespoon baking powder
- ½ teaspoon sea salt
Liquid and Oil Ingredients:
- 2 tablespoons avocado oil
- 1 tablespoon apple cider vinegar
Instructions
- Thoroughly combine the dry ingredients in a spacious mixing bowl, whisking almond flour, whey protein powder, psyllium husk, baking powder, and sea salt until uniformly blended.
- Create a well in the center of the dry mixture and introduce avocado oil, apple cider vinegar, and egg whites, stirring gently to integrate all components.
- Gradually stream boiling water into the mixture while using a hand mixer on low speed, blending for approximately 60 seconds to ensure proper hydration without overworking the dough.
- Allow the dough to rest for 2-3 minutes, enabling the psyllium husk to absorb moisture and stabilize the mixture’s consistency.
- Prepare two sheets of lightly oiled parchment paper, dividing the dough into 6 equal portions and placing each ball between the paper sheets.
- Carefully roll each dough ball to a uniform thickness of 3 millimeters (1/8 inch) or 6 millimeters (1/4 inch) for a more substantial flatbread texture.
- Position the delicate flatbreads onto preheated baking sheets lined with parchment, maintaining a 5 centimeters (2 inches) spacing between each piece.
- Slide the trays into a preheated oven at 180 degrees Celsius (350 degrees Fahrenheit), rotating the sheets midway through the 15-minute baking period to ensure even browning.
- Remove from the oven when the flatbreads appear firm and slightly golden, allowing them to cool for several minutes before serving.
Notes
- Keep the dough thickness consistent for uniform baking, aiming for 3-6mm to achieve perfectly soft or slightly thicker pita bread.
- Stir ingredients gently to prevent over-mixing, which can create a tough, dense texture that ruins the bread’s delicate structure.
- Psyllium husk acts as a magical binding agent, transforming potentially crumbly dough into a flexible, pliable bread that stretches beautifully.
- Select ultra-fine almond flour to guarantee a light, airy texture that mimics traditional wheat-based pita breads.
- Parchment paper becomes your secret weapon, ensuring even baking and preventing any frustrating sticking moments during preparation.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 183
- Sugar: 0.8g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 2.5g
- Carbohydrates: 9.1g
- Fiber: 5.6g
- Protein: 8.1g
- Cholesterol: 0mg