The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Low Carb Pita Bread is it possible?

TMB's picture
TMB

Low Carb Pita Bread is it possible?

Looking to make a low carb pita bread, anyone every tried??

tom scott's picture
tom scott
clazar123's picture
clazar123

If you are looking for a pocket the answer is no. There are low carb pita recipes but they are really just a flat piece and won't have a pocket. Their base is either a high gum content (xanthan,psyllium,flax) or  cheese based (fresh mozzarella and cream cheese). Both can be low carb but neither are low cal.

 

TMB's picture
TMB

Thank you, will try this weekend.  Good info and gives me ideas 

clazar123's picture
clazar123

I am interested in this topic as I bake for friends that want low carb bread products.

Please post success and failure with pics, if possible.

Happy baking!

TMB's picture
TMB

I will looking forward to the challenge that's for sure.    Low carb has been a way of eating for 2 years and I'm always up for new things to try

TMB's picture
TMB

Here is the first try, needs improvment but heck of a first try I'd say

TMB's picture
TMB
TMB's picture
TMB

Here is the best one it opened pretty good but needs a little work

TMB's picture
TMB

The recipe is..   Again first try so keep this in mind

1/2 cup Almond flour
1/8 Tbs VWG
1/8  Tbs Starter 
1/8 tsp yeast (dry)
2 oz HOT water
1 tsp oil (i used coconut oil)
3 Tbs flour (used 2 in the mix and one to powder to dough balls when flatting out)

After mixing dry ingredents add the hot water mix well and let sit min of 10 mins before working. This gives the almond time to hydrate

Kneed dough for a few mins and try to get air into the mix then let rise for 2 hrs, after 2 hr rise cut into 3 dough balls and let rise again for 10 mins or so.  

Flaten into round pita shape about 1/4 in thick and cook using a VERY hot iron skilet with just a little bit of oil,  keep flipping so it wont burn.   Your done when both sides are brown and there is a little rise to the bread.  let cool and enjoy  

clazar123's picture
clazar123

I have to believe that the VWG makes a big difference.

Did the bread bend without breaking?

Is it strong/flexible enough to hold a stuffing in the pocket or wrap around a filling?

How did it taste?

TMB's picture
TMB

It was ok, didnt stuff much in it due to the size next time I will only make two dough balls not three to increase the size. But not bad I will be playing with the recipes and cook in a UUNI pizza oven for 800 + temps skillet ok but I want to try high heat next time to see if it puffs better