Low Carb Pita Bread

Traditional pita bread is made with wheat flour, which is high in carbs and not keto-friendly. But you can absolutely make a low-carb version that still has that chewy, pocket-like texture and can be used for dipping, stuffing, or scooping.

Here’s a breakdown of how to make low-carb pita bread (with a recipe), and a quick explanation of how it compares to traditional pita:

🥙 Low-Carb Pita Bread Recipe (Keto-Friendly & Yeast-Free)

🌟 Yields: 6 small pitas

Net Carbs: ~3g per pita (compared to 15–20g in traditional pita)

📝 Ingredients & Why We Use Them:

• 1 cup almond flour

  • This is your base. Almond flour is low in carbs, high in healthy fats, and gives a slightly nutty taste that works well with Mediterranean dishes.

• ¼ cup coconut flour

  • Adds structure and mimics some of the elasticity of wheat flour. It also helps absorb moisture (almond flour alone can be too soft).

• 1 tsp baking powder

  • Adds lift and lightness without yeast.

• ¼ tsp xanthan gum (optional but recommended)

  • Replaces the gluten that gives wheat pita its chew. Adds flexibility and helps prevent cracking when folded or puffed.

• ½ tsp salt

  • Enhances flavor.

• 1 large egg

  • Helps bind everything together and gives structure.

• 2 tbsp olive oil

  • Adds moisture and flavor, true to Greek-style pitas.

• ⅓ cup warm water

  • Activates the dry ingredients and brings the dough together. Adjust slightly if needed for consistency.

🔪 Instructions:

1. Preheat oven to 375°F (190°C).
   Line a baking sheet with parchment paper.

2. Mix dry ingredients:
   In a bowl, whisk together almond flour, coconut flour, baking powder, xanthan gum, and salt.

3. Add wet ingredients:
   Stir in the egg and olive oil, then slowly add warm water until a soft dough forms. You want a dough that’s pliable but not sticky.

4. Divide and shape:
   Divide the dough into 6 equal balls. Place each ball between two sheets of parchment and roll into ¼-inch thick rounds (about 5–6 inches wide).

5. Bake:
   Place rounds on the prepared baking sheet and bake for 10–12 minutes, flipping halfway through. They should be lightly golden and pliable.

6. Cool slightly:
   Let rest for 5 minutes before using. They’ll firm up a bit as they cool, but stay soft enough to fold or slice.

🔄 Optional Variations:

• Add garlic powder or za’atar seasoning to the dough for extra flavor.

• To try and get a “pocket” puff effect, roll the dough thin and place it on a preheated pizza stone — some puffing can happen due to the egg and baking powder.

📊 Nutrition Comparison (Per Pita):

✅ Summary:

Low-carb pita bread swaps high-carb wheat flour for almond and coconut flour, with xanthan gum and egg to help mimic the stretch and texture. You save 25g net carbs per piece, making it perfect for keto dishes like Garides Saganaki, Greek salad wraps, or gyro-style fillings.