Protein-Packed Low Carb Pita Bread (Baked or Air Fried!)

These high-protein pitas are soft, sturdy, and perfect for sandwiches, snacks, or dipping. Made with wheat gluten, flax, and oat fiber, plus a creamy addition of Greek yogurt or cottage cheese for moisture and extra protein. This version is baked or air-fried for convenience and a lovely texture!

Ingredients (Makes 4–6 pitas):

• 1/2 cup vital wheat gluten 
• 2 tbsp flaxseed meal 
• 1 tbsp oat fiber 
• 1/4 tsp salt 
• 1/4 tsp baking powder 
• 1/3 cup Greek yogurt (2% or nonfat) or blended low-fat cottage cheese 
• 1 tbsp olive oil 
• 1 tbsp water (plus 1–2 tsp more if needed) 

Optional Add-Ins:

(Leave out for a neutral pita you can use with sweet or savory meals)

• 1/2 tsp dried oregano or Italian seasoning 
• 1/4 tsp onion powder or garlic powder 

Instructions:

1. Make the Dough

In a medium bowl, mix the vital wheat gluten, flaxseed meal, oat fiber, salt, and baking powder. Stir in the yogurt (or blended cottage cheese), olive oil, and water. Mix to form a dough. Add an extra teaspoon of water if the dough feels too dry.

2. Knead and Rest

Knead for 2–3 minutes until smooth. Let it rest for 5–10 minutes to relax the gluten.

3. Shape the Pitas

Divide dough into 4–6 pieces and roll each into a thin circle (about 1/8 inch thick). A little oil or parchment paper helps prevent sticking.

To Bake:

1. Preheat oven to 375°F (190°C). 
2. Place pitas on a parchment-lined baking sheet. 
3. Bake for 7–9 minutes, flipping halfway through, until lightly golden and puffed. 

To Air Fry:

1. Preheat air fryer to 350°F (175°C). 
2. Air fry one or two pitas at a time (depending on basket size) for 5–7 minutes, flipping halfway through, until golden and crisp around the edges. 

Serving Ideas:

• Savory: Fill with grilled chicken, turkey, hummus, or Greek salad. 
• Sweet: Spread with nut butter and sugar-free jam or cinnamon cream cheese dip. 
• Snack Style: Cut into triangles and serve with Greek yogurt dips, cottage cheese, or your favorite spreads. 

Storage Tip:

Store in a sealed container in the fridge for up to 5 days or freeze with parchment between each for quick meals on the go!