Uploaded May 2026 | Updated September 2026, 1 hour ago
The cottage cheese pita that finally gave me REAL puff. After 5 attempts and a lot of flat, sad bread — this version actually inflates into a proper pita. 26g of protein per pita, only 5g net carbs, made with ingredients you probably already have if you've been following along with my high-protein bread series.
This pita is the foundation for my upcoming gyro video (dropping next week), and I'll be using it for shawarma, flatbread pizzas, and a bunch of other recipes throughout the summer. Save this one — you're going to want it.
⏱️ TIMESTAMPS
0:00 — Intro & the 5 failed attempts
1:30 — Why most keto pita doesn't work
2:45 — Mixing the dough
4:20 — The windowpane test (do not skip)
5:30 — Rest, divide, roll
7:15 — Cooking method (this is where I kept failing)
9:00 — The puff moment
10:30 — Taste test & assembly ideas
📋 FULL RECIPE — Cottage Cheese Pita
Makes 6 pitas
INGREDIENTS:
1¼ cups low-fat cottage cheese
1 large egg
1 tbsp olive oil (plus more for brushing)
1¼ cups vital wheat gluten
2 tbsp oat fiber (NOT oat flour)
1 tsp baking powder
1 tsp allulose
1 tsp garlic powder
½ tsp salt
INSTRUCTIONS:
Blend cottage cheese smooth in a small food processor (30-45 seconds, no curds). Transfer to a mixing bowl.
Whisk in the egg and 1 tbsp olive oil until fully combined.
In a separate bowl, whisk together vital wheat gluten, oat fiber, baking powder, allulose, garlic powder, and salt.
Add dry mix to wet mix. Stir with a spatula, then use your hands to bring the dough together into a ball.
Turn out onto a clean counter and knead by hand for 3 minutes. Test gluten with the windowpane test — stretch a small piece between your fingers; if it stretches thin without tearing, you're ready.
Form into a ball, place in a lightly oiled bowl, cover with a damp towel, and rest 20 minutes minimum.
Divide into 6 equal pieces (~85g each). Roll each into a ball, then roll between parchment sheets to ¼-inch thick ovals. Rest rolled pitas 5 more minutes.
Heat cast iron skillet over MEDIUM heat for 5 full minutes. Have a lid ready.
Brush one pita with olive oil. Place oil-side down in the dry hot pan. COVER WITH LID immediately. Cook 2-3 minutes per side until puffed and charred in spots. The lid is what makes the puff happen.
Stack finished pitas on a plate and cover with a clean kitchen towel immediately — this keeps them soft and foldable.
📊 MACROS (per pita)
Calories: ~160
Protein: 26g
Fat: 4.5g
Net carbs: 5.6g
Fiber: 1.4g
⚠️ MACRO DISCLAIMER: These nutritional values were calculated with the assistance of AI based on standard ingredient databases and may vary based on the specific brands you use. For precise tracking, plug your exact ingredients into MyFitnessPal or Cronometer. Always verify if you're tracking strictly.
🛒 PRODUCTS I USE (affiliate links)
Vital Wheat Gluten:
Oat Fiber:
Allulose:
Cast Iron Skillet:
My favorite cottage cheese:
🍳 Get my High Protein Low Carb cookbook — 15 recipes, instant download:
dkmkt.com/products/high-protein-low-carb-the-cooking-with-dave-cookbook
The cottage cheese pita that finally gave me REAL puff. After 5 attempts and a lot of flat, sad bread — this version actually inflates into a proper pita. 26g of protein per pita, only 5g net carbs, made with ingredients you probably already have if you've been following along with my high-protein bread series.
This pita is the foundation for my upcoming gyro video (dropping next week), and I'll be using it for shawarma, flatbread pizzas, and a bunch of other recipes throughout the summer. Save this one — you're going to want it.
⏱️ TIMESTAMPS
0:00 — Intro & the 5 failed attempts
1:30 — Why most keto pita doesn't work
2:45 — Mixing the dough
4:20 — The windowpane test (do not skip)
5:30 — Rest, divide, roll
7:15 — Cooking method (this is where I kept failing)
9:00 — The puff moment
10:30 — Taste test & assembly ideas
📋 FULL RECIPE — Cottage Cheese Pita
Makes 6 pitas
INGREDIENTS:
1¼ cups low-fat cottage cheese
1 large egg
1 tbsp olive oil (plus more for brushing)
1¼ cups vital wheat gluten
2 tbsp oat fiber (NOT oat flour)
1 tsp baking powder
1 tsp allulose
1 tsp garlic powder
½ tsp salt
INSTRUCTIONS:
Blend cottage cheese smooth in a small food processor (30-45 seconds, no curds). Transfer to a mixing bowl.
Whisk in the egg and 1 tbsp olive oil until fully combined.
In a separate bowl, whisk together vital wheat gluten, oat fiber, baking powder, allulose, garlic powder, and salt.
Add dry mix to wet mix. Stir with a spatula, then use your hands to bring the dough together into a ball.
Turn out onto a clean counter and knead by hand for 3 minutes. Test gluten with the windowpane test — stretch a small piece between your fingers; if it stretches thin without tearing, you're ready.
Form into a ball, place in a lightly oiled bowl, cover with a damp towel, and rest 20 minutes minimum.
Divide into 6 equal pieces (~85g each). Roll each into a ball, then roll between parchment sheets to ¼-inch thick ovals. Rest rolled pitas 5 more minutes.
Heat cast iron skillet over MEDIUM heat for 5 full minutes. Have a lid ready.
Brush one pita with olive oil. Place oil-side down in the dry hot pan. COVER WITH LID immediately. Cook 2-3 minutes per side until puffed and charred in spots. The lid is what makes the puff happen.
Stack finished pitas on a plate and cover with a clean kitchen towel immediately — this keeps them soft and foldable.
📊 MACROS (per pita)
Calories: ~160
Protein: 26g
Fat: 4.5g
Net carbs: 5.6g
Fiber: 1.4g
⚠️ MACRO DISCLAIMER: These nutritional values were calculated with the assistance of AI based on standard ingredient databases and may vary based on the specific brands you use. For precise tracking, plug your exact ingredients into MyFitnessPal or Cronometer. Always verify if you're tracking strictly.
🛒 PRODUCTS I USE (affiliate links)
Vital Wheat Gluten:
Oat Fiber:
Allulose:
Cast Iron Skillet:
My favorite cottage cheese:
🍳 Get my High Protein Low Carb cookbook — 15 recipes, instant download:
dkmkt.com/products/high-protein-low-carb-the-cooking-with-dave-cookbook
