Ingredients
Classic Whole Wheat Version (Yield: 8 pitas)
• 2 cups whole wheat flour (or bread flour)
• 1 tsp active dry yeast
• 1 tsp sea salt
• 1 tbsp olive oil
• ¾ cup + 2 tbsp warm water (110°F)
Low-Carb Keto Version (Yield: 6 pitas)
• 1¼ cups blanched almond flour
• ¼ cup psyllium husk powder (key for elasticity & puff!)
• 1½ tsp baking powder
• ½ tsp sea salt
• 2 large eggs
• 2 tbsp olive oil
• ¼ cup warm water
Instructions
🔁 Classic Method (Rise & Bake)
- Dissolve yeast in warm water; let sit 5–10 min until frothy.
- Mix flour and salt. Add yeast mixture + oil; knead 5–7 min until smooth.
- Place in oiled bowl, cover, rise 1–1.5 hrs until doubled.
- Divide into 8 balls. Roll each to ¼” thick circles (~6″ diameter). Cover; rest 15 min.
- Heat cast-iron skillet or baking steel at 475°F (245°C). Cook each pita 60–90 sec per side—it should puff dramatically!
- Wrap in a clean towel to steam-soften.
⚡ Keto Quick Method (No Rise!)
- Whisk dry ingredients. In another bowl, beat eggs, oil, and water.
- Combine wet + dry; knead 2 min until smooth dough forms. Rest 5 min (psyllium hydrates).
- Divide into 6 balls. Roll very thin (~⅛”)—thickness prevents puffing!
- Cook in dry nonstick skillet over medium-high 90 sec per side. Press gently with spatula to encourage pocket formation.
PREP TIME & NUTRITION :
Classic (per pita):
Prep: 20 min (+1.5 hr rise) | Cook: 2 min | Total: 2 hr
Calories: 140 | Net Carbs: 22g | Fats: 3g | Protein: 5g