Keto Pita Bread
Keto Testimony of the Day
“I’ve been meaning to post this for a while now. The first two pictures are of me now, 52 lbs lighter. The next one is of me about a year ago and the other late October 2013 after losing 24 lbs.
I was very active in high school playing sports and eating what I thought was healthy. Going keto-adapted last October has completely changed my life. I have never felt better in my life and I have so much energy. Learning about food and what I know now it’s no wonder why I still felt tired and sluggish in high school. It’s weird to be smaller and healthier now at 37 with 2 kids than I was even in high school. I love the new me. I had major depression, aches, and pains, always edgy, on the verge of being diabetic. Not any more.
Maria Emmerich, you have changed my life for the better! I can’t thank you enough. You made it so easy. Your cookbooks are amazing and your recipes are so yummy. I never felt hungry or unsatisfied with what I was eating.
My husband and children have supported me through it all. I couldn’t have done it without them either. I still have a little more to go and I know I will get there. Now if I can just get the whole family to go keto-adapted it would be my cherry on top.” – Christal
If you want to get started on a path to health and healing, click HERE. You will not regret it!
KETO PITA BREAD
1 1/4 cup blanched almond flour (or 1/2 cup coconut flour)
5 TBS psyllium husk powder (no substitutes)
2 tsp baking powder
1 tsp Celtic sea salt
3 egg whites (8 egg whites if using coconut flour) …any fat will cause the bread to be “gummy”
2 1/2 TBS apple cider vinegar
3/4 cup boiling veggie broth OR water (broth adds flavor)
OPTIONAL: 1 tsp garlic powder
Preheat the oven to 325 degrees F. In a medium-sized bowl, stir together the almond or coconut flour, psyllium husks, salt, baking powder, and spices. Add the eggs and vinegar. Stir continuously as you add the hot broth or water. Combine until very smooth. Separate into 3 even balls of dough. Flatten the dough into ‘pita’ shapes. Place the pita dough onto a greased cookie sheet (I used THIS coconut oil spray). Bake at 325º for 45-55 minutes or until done throughout (this will depend on how thick the pitas are). Let cool, then cut each pita in 1/2. Use for gyros! Yum! Makes 6 servings.
“Healthified” Coconut Flour Pita = 99 calories, 3.9g fat, 5g protein, 10g carbs, 7g fiber (3 effective carbs)
1/4 cup macadamia nut or olive oil
2 TBS lemon juice
1 clove garlic, crushed
1 tsp Celtic sea salt and pepper
1/2 tsp dried marjoram
1/8 tsp ground dried thyme
1/8 tsp ground dried rosemary
1/8 tsp dried oregano
1 lb boneless lamb (or beef) shoulder, cut into 1-inch cubes
PITA BREAD SAUCE:
1 cup plain yogurt or coconut kefir (click HERE to read about kefir vs yogurt!)
1/2 cucumber, shredded
1 clove garlic, minced
1 TBS lemon juice
1 tsp Celtic sea salt
4 (10 inches) bamboo skewers, soaked in water for 20 minutes
1 tomato, sliced
1/4 red onion, thinly sliced
1 cup of organic lettuce
1/2 cup crumbled feta cheese (optional)
Whisk together the oil, 2 TBS lemon juice, crushed garlic, 1 tsp salt and pepper, marjoram, thyme, rosemary, and oregano in a bowl, and pour into a resealable plastic bag. Add the cubed lamb, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 12 to 24 hours. Once the meat has finished marinating, remove from the refrigerator, and allow it to stand at room temperature for 1 hour. Meanwhile, prepare the tzatziki sauce by whisking together the yogurt (if you use Coconut Kefir, which I recommend, add 1/8 tsp guar gum/xanthan gum to thicken) and cucumber in a mixing bowl along with 1 clove of minced garlic, 1 TBS lemon juice, and 1 tsp salt. Cover the sauce and refrigerate until ready to use.
Preheat the oven’s broiler and set the oven rack about 4 inches from the heat source. Remove the lamb cubes from the marinade. Discard the remaining marinade. Spray a broiling pan with cooking spray, thread the meat onto the skewers, and place the skewers onto the prepared pan. Broil under the preheated broiler to your desired degree of doneness, turning every few minutes so the meat cooks evenly. It should take about 10 minutes to cook the meat to medium-well.
To assemble the sandwiches, cut each piece in half, and open up the pockets. Divide the tomato and onion slices among the pocket bread halves. Stuff with lettuce, then fill with the broiled lamb. Sprinkle with crumbled feta cheese, and top with the tzatziki sauce to serve. Makes 4 sandwiches.
“Healthified” Gyro using kefir sauce = 399 calories, 21g fat, 38g protein, 12.5g carbs, 8g fiber
My, those look so good and these are easier than most homemade pita recipes, too. I can’t wait to try these, Maria!
Wow! Can’t wait to try these. Making note to self to order the psyllium husks. Thanks! Another great post!
Thanks! I use this whenever I include phyllium. http://astore.amazon.com/marisnutran05-20/detail/B000HZK1DE
That is such a lovely note, Maria. Keep up the good work. Love these pitas – they look like the real thing. Super brilliant!
I can’t wait to try these!! I just got the psyllium husk so can’t wait to see how it turns out. I tried to make the pampered chef sandwhich without it and it was dry so I am hoping my pita turn out 🙂
Mine turned out so well!!! I can’t wait to try them I was amazed by the psyllium husk powder and how it actually made it into a dough that I could shape!! Thanks for all the amazing ideas and hard work that you put into your recipes. There is nothing better then knowing I can eat some of my favorite foods again and not feel bad 🙂
Thanks! Glad you liked it! 🙂
How thick should these be? Mine didn’t split after being cut in order to fill, but they still tasted great! Thanks in advance!
Thanks! I cut mine open with a knife and it seemed to work pretty well. 🙂 After they are cooked they should be roughly a half inch thick.
Hi Maria, what if I don’t have psyllium husk powder? Would it work without?
Not sure. They wouldn’t rise and the texture would be different. I haven’t tried it. 🙂
Hi Maria. I make these pitas all the time and love them, the only thing I have a question about is when they are baking in the oven they puff up great and look amazing but then they sink in. Yours seem to stay puffy. Just wondering if there is something I am doing wrong to make them shrink down and sink in.
You could try less psyllium. Also, bake until the outside in firm to the touch. 🙂
Can these be frozen?
Where did you purchase the awesome looking container/supplies to make your herb garden? Jealous.
It was so long ago I can’t remember. So sorry!