Low Carb Pitta Bread

This soft and fluffy low carb pitta bread is ready in just 30 minutes. It is perfect as a keto flatbread sandwich stuffed with fillings of your choice. Or simply tear off piece by piece and use it for dips!

As a kid growing up in 70s Germany, we did not have the choice of cuisines I enjoy here in London today. But we did have a Greek restaurant in the neighbourhood, and they had an "Imbiss" next to it where they sold Gyros in delicious homemade flatbreads.

To me, eating them was just as good as a holiday in Greece.

I already have a dairy-free keto naan bread on the blog, which is made with coconut flour. And then there is my crusty keto garlic bread, a larger flatbread made with mozzarella cheese and almond flour.

However, I have been wanting to create a proper keto pita bread for the website for a while now - one that mimics the taste and light texture of grain-based pita.

Well, here it is! A delicious gluten-free flatbread that's just 2.8g net carbs and 131 calories per serving.

To give the recipe Mediterranean flair, I used a mix of almond and coconut flour and also added olive oil for additional flavor.

Jump to:

• Why you'll love it
• Ingredients
• Instructions
• Recipe tips
• Substitutions
• Serving suggestions
• Storage
• Related recipes
• Recipe

Why you'll love it

This keto flatbread recipe

• has the chewy texture of a proper pitta bread
• is light and fluffy inside, with a nice crunch in the crust
• requires less than 10 minutes prep time
• is delicious hot or cold
• can be mixed together with just a fork. No fancy kitchen equipment needed!
• is so versatile! Use it as a sandwich, in a bread basket or enjoy with soups, salads and dips.

Ingredients

Below are the ingredients you'll need to make this easy low carb flatbread. I've added some tips and notes for best results.

• Coconut flour - If possible, always weigh coconut flour and other low carb flours with a digital scale. It is much more exact than using measuring cups and will yield a better result.
• Almond flour - Super fine almond flour makes for a lighter flatbread. I used Bobs Red Mill. (You can order it via luckyvitamin.com). If you can only get hold of regular almond flour or ground almonds, increase the amount by 1-2 tablespoons.
• Psyllium husk powder - Psyllium is a pre-biotic fiber that makes gluten-free dough elastic and gives it a stronger texture. Some brands can turn bread purple (even though this does not affect the taste). I have used BonPom, Just Naturals and Green Origins without issues. The NOW brand is also supposed to be fine.
• Warm water - helps to activate the baking powder.
• Olive oil - I used extra virgin olive oil.
• Baking powder - Check that it is fresh so the pitta breads rise well.
• Sea salt

Instructions

(This section contains step by step instructions and photos that show how to make this recipe. Find the recipe card with ingredient amounts and nutritional information at the bottom of the post.)

Combine the dry ingredients - coconut flour, almond flour, psyllium husk powder and baking powder in a mixing bowl. Option to add a pinch of salt.

Now, add the warm water and olive oil and stir the mixture with a fork or spatula until a dough forms. Then, knead the dough for around a minute using your hands.

Next, form a dough ball and cut it into 4 wedges. Roll the wedges into balls and place them on an upturned baking tray lined with parchment paper.

Put another sheet of parchment on top and use a rolling pin to roll out into flatbreads. They should be around ½ centimetre thick. Shape the edges with your fingers to smoothen.

Remove the top parchment and sprinkle with optional sesame seeds.

Now, bake the low carb pitta breads for around 20 - 25 minutes or until they are golden and puffy.

Recipe tips

Here are a few tips to help you make perfectly fluffy keto flatbread:

Before Baking

Psyllium: Use psyllium husk powder, not whole psyllium. The two are easy to mix up as whole psyllium looks like powder at first glance. It should be as finely powdered as wheat flour. I actually like to make my own by placing whole psyllium in a blender and blending it till powdered. 

Chill the dough: If the dough is too sticky to work with (this can happen if your kitchen is hot), simply place it in the fridge for 10 minutes.

Roll out thinly: If you roll out the dough too thick, it's possible that the flatbreads don't rise and stay gummy on the inside. A thickness of ½ centimetre is perfect.

Shaping: Oil or wet your hands to prevent the dough sticking when shaping.

Flavors: Top the pitas with nigella seeds, garlic powder or herbs such as thyme or rosemary.

During Baking

Pierce air bubbles: If large air bubbles form, simply pierce them with a fork or skewer during baking.

Rotate baking sheet: If necessary, rotate the baking sheet after 15 minutes so the flatbreads can brown equally.

Golden crust: At the end, you can also turn on the grill or broiler to ensure they are lightly crisp and golden brown on top.

After Baking

Cool before slicing: Wait until the bread is fully cooled to slice and fill it. Low carb bread is fragile when warm and firms up as it cools down.

If you want to tear the low carb pitta bread to use with dips, you can use it straight from the oven.

Substitutions

Don't like coconut flour? Want a nut free keto pita bread? Here are ideas how you can tweak the recipe.

Almond flour flatbread: It should be possible to replace the coconut flour with 1 cup of 100 grams of additional almond flour. Almond flour is less absorbent than coconut flour, that's why you need more.

Using an egg: This is an egg free recipe. However, it's possible to add 1 egg to ensure a great rise. You'll also want to reduce the amount of water to around ½ cup or 120 ml.

Nut free: Replace the almond flour with an equal amount of sesame flour.

Serving suggestions

So many options!

Classic gyros wrap: Fill with gyro meat, lettuce, tomatoes, red onion and tzaziki for Greek style keto pitta bread wraps.

Middle Eastern: Fill with keto falafel or halloumi cheese, lettuce and tahini sauce.

Soups: Enjoy with Mushroom Soup, sauerkraut soup, Cauliflower Soup or Keto Roast Chicken Soup.

Dips: From Low Carb Hummus to guacamole, flatbreads are perfect for any dips.

Pizza crust: Top with homemade Keto Pizza Sauce and grated cheese.

More pita filling ideas:

• Turkey or turkey slices and salad
• Cheese and tomato 
• Ham and coleslaw
• Bacon, lettuce and tomato
• Roasted vegetables and pesto
• Roast chicken and salad

Storage

Fridge: Store at room temperature in an airtight container for 2-3 days or in the refrigerator for 4-5 days.

Freezer: Freeze for up to 3 months. Stack between parchment paper so they don't stick.

Reheating: To crisp the pittas up, re-heat them in the oven for 3 minutes.

Related recipes

I have been baking my own low carb bread for years and have created and tested countless recipes for loaves, buns, rolls and more - think keto garlic bread or low carb tortillas.

And yes, I have even published a bread cookbook! Check out my Keto Bread Made Easy e-cookbook.

Recipe

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