How to Make Low Carb Pita Bread

Updated April 17, 2017

Pita bread is nutritious and tasty. This versatile bread can be eaten plain, used for dipping, or substituted for regular bread in sandwiches. Pitas are naturally lower in carbohydrates than other thicker forms of bread, such as focaccia, and are a good choice for those wishing to reduce their carbohydrate intake. This low carb pita bread recipe has reduced the carbohydrate content even further to only 14.5 grams per serving.

Preheat oven to its hottest setting.

Lightly grease or oil a baking tray and place it in the oven to preheat.

Mix all the dry ingredients together (gluten powder, nuts, linseeds, yeast, baking powder, salt, and sugar).

Add the vegetable oil and stir well.

Pour in the yoghurt and mix thoroughly.

Add 1 tsp of water and stir until the mixture begins to form a dough. Add another teaspoon or two of water, if needed, but keep the mixture relatively dry.

Knead the dough for about 5 minutes or until it is relaxed and stretchy. The texture should be dry but springy.

Place the dough in a lightly oiled bowl and cover with a damp cloth. Allow the dough to rise for about an hour.

Split the dough into 4 portions. Roll and then flatten until each portion is in a round pita shape.

Cook the low carb pita bread on the preheated baking tray for approximately 3 minutes. The dough will puff up slightly.

Change the oven's setting to broil, and move the pita bread to the top rack. Allow the bread to brown slightly on one side only. This should take 2 to 3 minutes.

Remove the pita bread from the oven and allow to cool.


Pita bread can be stored at room temperature for about a week, or in the freezer for approximately 1 month.


Be careful not to burn the pita bread by leaving it under the grill for too long. The pita should be browned in some spots, but not all over.

Things You'll Need

  • 1 cup gluten powder
  • 1/2 cup oat flour
  • 1/2 cup ground linseeds
  • 1/2 cup ground nuts (hazelnuts, pecans, or almonds)
  • I pkg dry yeast (fast action)
  • 2 tbs yoghurt (full-fat, preferably Greek)
  • 1 1/2 tbs vegetable oil
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp sugar
  • 1-3 tsp room temperature water
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About the Author

Angela Powell Watson has written for dozens of print and online resources, and recently published her first book. Watson holds a Bachelor's degree in Early Childhood Education and Art from Hood College, a Master's degree in Curriculum and Instruction from Western Maryland College and National Board Certification as an Early Childhood Generalist.