Since I have a bunch of tzatziki that somehow survived being in my fridge for a day, and a meatloaf that resembles gyro meat, I decided to test out some more keto pita recipes.
The ingredient lists are all very similar, and I suspect the finished product will depend on the supplier/manufacturer of the ingredients.
I’m going to rapid-fire a half batch of each of these and see what happens.
https://keto-mojo.com/en-au/recipes/perfect-keto-flatbread/
1/2 cup(60 g) coconut flour
1/4 cup(28 g) blanched almond flour
1 Tbsp(16 g) psyllium husk powder
1/2 tsp double-acting baking powder
3/4 tsp Himalayan salt
2½ Tbsp(37 ml) avocado or olive oil, divided
1 cup hot water
Combine the coconut flour, almond flour, psyllium husk powder, baking powder, and salt in a medium bowl. Mix well, then add 1-1⁄2 tablespoons (22 ml) of oil and the water. Stir together for 30 seconds, then knead the dough for another 2 minutes to make sure it’s smooth, thick and isn’t sticky.
Place a nonstick frying pan on the stove and preheat it over medium heat. Form the dough into a ball and cut it in half both ways to produce four evenly sized pieces of dough. Roll the first one out between two sheets of parchment paper. You want your dough to be thin, about 1/16 inch (1 mm). Using a 7-inch (18-cm or similar size) pot lid, cut the dough into a circle. (You can skip this step if you don’t care about having perfectly round bread.) If using the pot lid, you will end up with extra dough; roll these scraps together and form additional bread rounds (you will be able to form one to two additional flatbreads).
Pour 1 tablespoon (15 ml) of avocado oil into the hot skillet. Add the first piece of rolled-out bread to the hot skillet and set a timer for 2 minutes. Flip the bread after 2 minutes and cook the other side of the bread for an additional 2 minutes. Remove from the pan and set aside to cool. Repeat these steps with the remaining bread dough.
Note: Keep an eye on your bread. If your flatbread does not puff up at all, and breaks easily when bent, this means your heat needs to be turned up. If your flatbread burns in the first 2 minutes on the stove, this means your heat is too high.
https://madcreationshub.com/recipe/keto-pita-bread/
▢2 teaspoons instant dry yeast
▢1 teaspoon inulin or honey
▢2 tablespoons warm water 30g
▢1 cup almond meal 100g
▢½ cup coconut flour 50g or lupin flour
▢2 teaspoons xanthan gum 8-10g
▢1 tablespoon baking powder 15g
▢1 teaspoon salt flakes 5g
▢1 teaspoon turmeric 5g optional
▢1/4 cup warm water 60g
▢2 tablespoons sour cream 40g
▢1 tablespoon apple cider vinegar 15g
There are two ways to cook the pita. My preferred method is baking at 250°C (480°f) fan-forced on a hot pizza stone. Alternatively, you can cook in a hot dry pan.
Add yeast, inulin and warm water to the mixer bowl. Heat 3 min/37°C/ speed 2. Leave to rest with lid on for 5 minutes.
Add all remaining ingredients to the mixer. Mix 7 sec/speed 3 then knead 3 min/dough setting. Remove dough from the mixer and knead into a smooth large ball. Spray a large bowl with olive oil spray and place dough into the bowl. Cover and leave to rise for 1-2 hours in a warm place.
Place a pizza stone into the oven and preheat to 250°C fan forced or 270°C static.
Cut dough into 12 pieces and roll out between two sheets of baking paper (very thin 1-2mm). Cut into 15-16cm/6 inches rounds. Cover and roll again to achieve a thin round. Place 1 round on top of another and using a bowl press down to seal the pita bread and trim to edges away. Carefully remove the pita from the bowl.
If baking, place the pita onto the hot pizza stone and bake 3-4 minutes flipping the pita after 2 minutes. The pita should puff up and be soft. Transfer to a kitchen towel or tortilla basket and cover to keep warm and soft. Alternatively, cook in a moderate temp dry pan 30-40 seconds each side until lightly brown and slightly blistered. Transfer to a clean towel and wrap to keep warm and soft. Repeat with all the dough. Gently split or cut in half to open and fill.
https://ketovegetarianrecipes.com/keto-pita-bread-low-carb/
35 g coconut flour
35 g oat fiber
2 tablespoons psyllium husk powder
2 tablespoons golden flaxseed meal
1 teaspoon baking powder
¼ teaspoon xanthan gum
¼ teaspoon salt
2 tablespoons olive oil
¼ cup Greek yogurt natural and probiotic
1 cup hot water
Preheat the oven to 180C/350F degrees
In a medium bowl, add the coconut flour, oat fiber, psyllium husk powder, xanthan gum and salt. Mix with a whisk.
Add the olive oil and Greek Yogurt and mix until combined.
Add the water and mix until you have a dough.
Allow the dough to sit for 5 minutes to allow it to firm up.
Cut the dough into 4 even pieces.
Make each piece into a small ball.
Roll the balls of dough in between two pieces of parchment paper. Roll out to a circle shape or a longer “pita” bread shape with a thickness of about 5mm.
Place the bread circles onto a parchment paper lined baking tray.
Bake for 30 minutes, turning the bread over half-way through baking for an even golden colour.
Remove the pita breads from the tray and allow to cool in the oven on the bars.
NOTES
Makes 4 pita breads at 3.2g net carbs each.
https://trinakrug.com/pita-bread/
1 cups almond flour
1/4 cup psyllium husk powder
1/4 cup ground flax
2 teaspoons baking powder
1 tablespoon coconut flour
1 teaspoon Pink Himalayan sea salt
1 1/4 cups boiling water
2 egg whites
1 egg
Instructions
Mix the almond flour, coconut flour, psyllium husk, flax, sea salt, and baking powder in a medium bowl.
Meanwhile, boil the water.
In a small bowl beat the eggs whites and egg.
Add the eggs to the bowl with the dry ingredients. Mix with a hand whisk for about 20-30 seconds.
Add the hot water and whisk for another 30 seconds until well combined
Heat oil of your choice (just enough to cover pan) in a medium pan over medium heat.
Take a glob (about 1/4 cup worth) and plop it down in the pan.
Using a wet spatula, press down and smooth out dough blob into a thin (ish) circle (ish)!
Cooking time varies, just lift up the edge and if it golden brown, flip with a wet spatula.
The second side cooks much faster. Usually by 30 seconds.
Eat warm or cold!
https://www.greekgoesketo.com/keto-pita-bread/
100 g (1/2 cup) almond flour organic, blanched
2 tbsp psyllium powder
4 tbsp coconut flour organic
4 tbsp flaxseed flour organic
1 tbsp sesame seeds organic
1 tsp dried rosemary ground or chopped
1/2 tsp sea salt
2 large eggs free-range
60 g (1/3 cup) butter
4 tbsp olive oil extra virgin
50 ml sparkling mineral water optional
Mix all the dry ingredients in a mixing bowl.
Melt the butter and mix it with olive oil. Add the eggs and beat the mixture with a whisk.
Combine the wet and dry ingredients and work the dough with your hands. In case your flaxseed flour or psyllium powder has a stronger power and the dough appears dry, add some sparkling mineral water.
Place the dough in the freezer for 10 minutes.
Cut small balls out of the dough and roll them between two parchment papers so that you get 5mm (0,12 inches) thin pita bread. Grill the flat pita bread on a dry pan from both sides for 2-3 minutes.
If you would like your Pita bread to be crunchy, grill them for 4 minutes from both sides.