Recipe

Keto Pita Bread

Fluffy low-carb flatbreads made with coconut and almond flour, perfect for stuffing or dipping.

Keto Pita Bread

Total time

30 min

Servings

4

Net carbs

2.9g

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Ingredients

What you need

Adjust servings

4 servings
4
  • ¼ cup coconut flour (sifted, 35g )
  • ½ cup super fine almond flour (65g )
  • 2 tbsp psyllium husk powder (20g )
  • 1 cup warm water (240ml)
  • 1 tbsp olive oil
  • 1 ½ tsp baking powder
  • Pinch salt (optional)
  • Sesame seeds (optional, to sprinkle)

Instructions

How to cook it

Prep timer

30:00
  1. 1. Preheat your oven to 350°F (320°F convection) and line an upturned baking tray with parchment paper.
  2. 2. Combine the sifted coconut flour, almond flour, psyllium husk powder, baking powder, and optional salt in a bowl. Stir in the warm water and olive oil until a dough forms, then knead by hand for about 1 minute.
  3. 3. Divide the dough ball into 4 equal wedges, roll each into a ball, and place on the prepared tray. Cover with another sheet of parchment and roll each ball into a flatbread about ½ cm thick, shaping edges with your fingers.
  4. 4. Remove the top parchment, sprinkle with sesame seeds if desired, and bake for 20–25 minutes until golden and puffy. Pierce any large air bubbles with a fork or skewer during baking.
  5. 5. Rotate the tray partway through baking for even browning, and if needed, turn on the broiler briefly at the end to crisp and lightly brown the tops.
  6. Taste and adjust the seasoning at the end, then serve while everything is hot or freshly chilled.

Source & attribution

Sugar Free Londoner · IMPORTED

https://diet.driv.space/recipes/keto-pita-breadSugar Free Londoner reference: https://sugarfreelondoner.com/keto-flatbread/

Rated 5/5 from 16 ratings on Sugar Free Londoner. Method rewritten in-house; see source for the publisher's original.