Keto Spelt Pita Bread
Elevate your low-carb meal game with this Keto Spelt Pita Bread recipe, a delightful twist on traditional pita bread that's perfect for those following a ketogenic diet. Combining spelt flour, almond flour, and psyllium husk powder, this recipe delivers a soft, pliable, and nutrient-rich bread alternative that pairs beautifully with dips, wraps, or Mediterranean-inspired toppings. Quick to prepare in just 25 minutes, these golden-brown pitas are baked to perfection, boasting a light puffiness and a subtle nutty flavor from the almond flour. Not only are they deliciously satisfying, but they are also easy to store, making them a versatile go-to for meal prep or on-the-go lunches. Whether served fresh or paired with a hearty spread, this low-carb pita recipe is a must-try for bread lovers looking to keep things keto-friendly.
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Recipe Information
Ingredients
- 1 cup Spelt flour
- 1 cup Almond flour
- 2 tablespoons Psyllium husk powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 2 tablespoons Olive oil
- 0.75 cup Warm water
Instructions
Preheat your oven to 375°F (190°C) and place a baking sheet inside to heat up.
In a large mixing bowl, combine the spelt flour, almond flour, psyllium husk powder, baking powder, and salt. Whisk until evenly mixed.
Create a well in the center of the dry ingredients, then add the olive oil and warm water gradually. Stir the mixture until a soft dough begins to form.
Knead the dough lightly with your hands for 1-2 minutes. If the dough is too sticky, add a small amount of spelt flour, one teaspoon at a time, until it comes together.
Divide the dough into 6 equal portions and roll each into a ball. Using a rolling pin, flatten each ball into a round pita shape about 1/4-inch thick.
Place the flattened dough rounds on a piece of parchment paper for easy transfer to the hot baking sheet.
Carefully remove the preheated baking sheet from the oven and transfer the parchment paper with the pita rounds onto it. Bake for 8-10 minutes, or until the pitas are puffed and lightly golden.
Remove from the oven and let the pitas cool on a wire rack for a few minutes before serving.
Serve warm or store in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
1324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.9 g | 110% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1527 mg | 66% | |
| Total Carbohydrate | 117.6 g | 43% | |
| Dietary Fiber | 32.6 g | 116% | |
| Total Sugars | 5.2 g | ||
| Protein | 41.5 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 310 mg | 24% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1362 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
