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Wednesday, September 21, 2011

Low-Carb Pita Pockets or Naan Bread (LC, SF)



1 ¼ cups vital wheat gluten  
1  cup oat flour   
¼ cup wheat bran 

½ cup golden flax seed meal

¼ cup oat fiber
1/2 tsp acacia gum (optional) 
2 tsp sugar (for the yeast) 
1 tsp salt
2 tbsp. melted butter or oil of choice
4 tsp active dry yeast
1 to 1 ½  cups warm water



In an upright mixer with the dough attachment in place, place all ingredients except water.

Begin mixing and slowly add water until a dough ball forms. You may need more or less water - it depends mostly on your climate. Start with 1 cup.  The dough should be every so slightly sticky, but not wet after 2 minutes of mixing. If it’s too dry, add more water.

Knead for another 4-5  minutes then turn out into an oiled bowl. Oil top of dough ball and cover with plastic wrap or put the bowl in a large plastic bag.
Set in a warm place to rise about 1 hour or until double in size.

Turn the risen dough out of the countertop and cut 12 portions. Fold them inside out a couple of times, then roll out the dough into about 8 inch rounds with a rolling pin, about 1/8th of an inch thick. The dough will want to pull together into a smaller shape, that’s ok. Just roll them all out, then go over them again. Let them rest for about 10 minutes.



While your dough is resting, place a pizza stone or an inverted heavy cookie sheet on the middle rack of your oven and preheat to 475 F.  Once temperature is reached, let the stone/cookie sheet warm up for a further 5 minutes or so.

Spray the stone with a mist of water (or splash on some water at the bottom of your oven) and close oven door for 30 seconds. We want to get a warm and steamy environment.

Get ready to work quickly.

Open the oven and place two pitas at the time on the hot stone/inverted cookie sheet. Bake for  2 to 2 ½ minutes until puffed up in the center.
Flip pita over with some tongs and cook for another 30 - 40 seconds on the other side, then remove to a wire rack.
Spray stone/cookie sheet again and repeat process until all pitas are baked.


Yours didn’t puff up? Never fear! Just cut them in half and run a knife between the layers and gently carve out a pocket. They tend to come apart quite easily!



The pitas are pretty large, so I usually cut them in half and fill both sides independently.


{This is half a pita bread filled!}


If you are making Naan Bread, roll your rounds out a bit thicker, about 1/4 inch or so. Preheat the oven as above, but only to 425 F. Preheat a cookie sheet with the oven like above. Once up to temperature, place as many dough rounds as you can easily fit on the cookie sheet, then splash some water on the bottom of the oven and close the oven door. Bake for about 3 minutes, then flip them over, spray with water again  and bake for another 2 - 3 minutes until golden brown.


Here’s the texture of the bread:



This dough also lends itself nicely for thick or thin crust pizza and the breads or slightly pre-baked pizza bottom rounds freeze well!


Makes 12.

137 g of carbs, with 57 g of fiber, so a net carb count of 80 for the entire recipe. That makes it 6.66 g of net carbs per pita/naan bread ( at 11.41 g of carbs, with 4.75 g of fiber.)

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  1. Hi I'm new to this site and ave to say your recipe for pia breads has enabled me to do Atkins diet more efficiently providing me with such variety. Unfortunately for me my pita breads do not separate into pockets but as naan breads are great I add garlic and cheese and use to enjoy a low carb korma delicious. Also this recipe is very good in the bread machine as a loaf baked on fast setting and there's no carbolose in it I add walnuts sometimes or almonds and peacans I also found that rolling out really thin and microwaving on full power for 30-35 seconds either side makes a rely good wrap !!!! Fabulous !!!!
    Going to try waffles next ! Sharon West Midlands UK

  2. Hi Sharon, I'm so happy you are enjoying them! Great idea on the wrap!

  3. Hi , I have been trying some of your recipes with much enjoyment...I have a few questions.....
    For the pita bread: is the oil/melted butter for the oiling or greasing of the bowl and tops of the dough? Or to be added to the recipe? Secondly...I made the waffles...they were not crisp, but tasted excellent..are they supposed to not be crisp on outside?...thirdly...I made the battered fish with pickerel and it was da bomb!....so so good, same for the squid....I made salt n pepper!!....all for Good Friday.....last night we made the cervapcici Balkan sausages with lamb .....my DH added Worchester sauce, hot sauce , pesto sauce , and my spice made up of turmeric , saffron and other spices( my spice mix) which is normally his hamburger recipe, so I used it and added the soda water and the baking powder and it was excellent!! Thank you for such great recipes.....I found out about your blog from Buttoni's blog where she mentioned your homemade honey which I wanted to use for my Peking Duck , so I don't have to use the xylitol honey....I am so so happy I found your blog......my friend who us gluten, dairy and egg sensitive now has some more options!! Happy Easter

  4. I'm so glad you are enjoying the recipes! Sounds like you've been cooking up a storm! Yum!

    The oil goes in the naan dough. What you need for oiling of bowl and such is extra.

    The waffles do tend to be a little more cakey than crispy, straight out of the waffle iron. They do crisp up a little when you put them in the toaster (from frozen,) but they'll never really be like regular crispy carby waffles.There's just nothing in the ingredients that would lend itself to crisping!
    Happy Easter to you too!

  5. Made the Pita......excellent.....can't say enough.......so so handy for lunches....I cut in half and froze them.......need to try the pizza next......thank you very much ......Jo from Canada

  6. SO looking forward to making this recipe! Can you suggest a substitute for the acacia gum? Would ground chia seeds or xanthan gum work in this? Thanks!

  7. Acacia gum is optional, so you can just omit it. I wouldn't use xanthan instead - it doesn't really do the same thing!
    I didn't try it with ground chia seeds back when I was low-carbing, but generally ground flax and ground chia are somewhat interchangeable, so there's a good chance it will work.

  8. Hi there,
    I'm on a mission to show my dad, whose just been diagnosed with diabetes, that he can still eat decent food. I have a couple of questions about this recipe, if I follow your measurements carefully & round up to 7g of carbs is that pretty accurate? Also, if I mix vigorously by hand with the help of my husband adding water as I go is that an option?
    Thanks for your time & recipe :)

  9. Hi Kayla,
    I can't guarantee that your particular ingredients have the same carb count as mine, so please always do your own carb counting with any recipe you prepare. Carb counts given are just a ball park number, as they are based on my brand of ingredients, my measurements and my portion sizes.
    As for mixing the dough by hand. Yes, that should work fine, just make sure you mix it very vigorously and long enough (it will be quite the workout, since the dough ends up quite stiff!)


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Birgit Kerr