Keto pita bread can serve as a time-space continuum travelling machine. If you have been a fan of Mediterranean food before you started Keto, and if you have visited some of the countries in this region, you most probably tried a sort of flat pita bread! Well, once you make these tasty flat discs, you’ll be transported to those times before you started your Keto journey! In fact, this space-time travelling discs could impress anyone, even the Non-Ketonians!
If you are planning a night out with friends, you can make a batch of these and take them with you! Wherever your dinner party ends, you’ll be safe to take some meat, fish, Keto friendly sauce, salad, and your Keto pita bread! But, be careful, your friends might eat them all, so make sure you prepare enough for everyone!
Wikipedia on the etymology of Pita
The first mention of the word in English cited in the Oxford English Dictionary was in 1936. The English word is borrowed from Modern Greek πίτα, in turn from the Byzantine Greek πίτα “bread, cake, pie, pitta” (attested in 1108) and possibly from the Ancient Greek πίττα or πίσσα “pitch/resin” (for the gloss), or Ancient Greek πικτή (pikte), “fermented pastry”, which may have passed to Latin as “picta” cf. pizza. It was received into Levantine Arabic (as fatteh, since Arabic lacks the sound /p/). Other hypotheses trace the word back to the Classical Hebrew word patt פת (literally “a morsel of bread”). It is spelled like the Aramaic pittəṭā/pittā(פיתה), from which it was received into Byzantine Greek (see above). Hypotheses also exist for Germanic or Illyrian intermediaries.
Keto pita bread idea
On the day I came up with this recipe, Apollonas, or Mr Greek Goes Keto was training in the gym. We had a road trip ahead of us and as soon as he would finish his postworkout meal we were about to hit the road! I was thinking to prepare one of his wonderful Keto pretzels or muffins for the road. However, a dash of inspiration came to me from a single look at a photo of Greek souvlaki! There it was, the idea was materialised in a matter of minutes. In fact, in 25 minutes our kitchen smelled like an Italian pizzeria or Greek souvlaki store! But with a Keto twist, of course!
Playing with the ingredient
Classic Keto friendly flours are always present in ketonian kitchen cabinets. Some like almond and coconut combination, while others like to experiment and add other seed and nut-based flours. In my experience, experimenting with flours can result in awesome Eureka moments, but it can also lead you to disappointment. So I had to be careful here. I also had to think about the macros and almighty spices. So, I went for the typical Mediterranean spices again but I did not want to overuse them. In the end, Keto pita bread was a huge success! We ate it with the meat stew and had it for the trip as well! The combinations are endless, you can even put some Keto honey substitute on it and enjoy it the way they do in the island of Crete.
Let’s get to the Keto pita space/time travelling ship
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.