Kita - ketogenic pita bread
A healthy snack to fill with goodies
Who doesn’t like a pita bread, with a pocket that can be stuffed with goodies? This recipe is grain free so naturally gluten free and low on carbs. High on protein and good fats that are so essential to vitality. This recipe is for 8 pita breads.
30 min
4 persons
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Ingredients
2 cups ground almonds (almond meal)
2 tbsp each chia seeds and linseeds, grounded (Measure before grinding)
4 tbsp psyllium husk
1 tsp salt
2 tsp baking powder
2 tbsp apple cider vinegar
2 cups boiling hot water
Some olive oil for kneading
2 tbsp each chia seeds and linseeds, grounded (Measure before grinding)
4 tbsp psyllium husk
1 tsp salt
2 tsp baking powder
2 tbsp apple cider vinegar
2 cups boiling hot water
Some olive oil for kneading
Preparation
- Preheat the oven to 180 degrees and line a baking sheet with baking paper.
- Place ground almonds, ground chia and linseeds, salt, baking powder and psyllium in a food processor or a stand mixer bowl. Mix all the dry ingredients together.
- Add the vinegar and hot water and quickly mix to a smooth dough. Due to the psyllium the dough will thicken pretty fast so you need to be quick in order to prevent lumps forming.
- Transfer the dough onto a wooden board lightly oiled with some olive oil, knead a little and form a 3cm thick rectangle. Cut into 8 even squares. Use your hand, slightly oiled, or a rolling pin to flatten each piece to an oval pita bread shape. Arrange on the lined baking sheet.
- Bake in the preheated oven for 20 minutes till the pitas are all puffed up and browned.
- Remove from the oven and cool on a wire rack. They are ready to be stuffed!
Hi! My name is Galit Hahn, certified nutritionist an one of the nutrition experts of Renewmyday.
Let me be your guide bringing an indulging culinary world backed with nutritional science and a deeper understanding of the connection between the food we eat and our physical, mental and even spiritual wellbeing.
I hope you will be inspired by my recipes!
