Switching to a keto diet might leave you with some sentiments of missing different kinds of phyllo dough pastry, pies, etc… For a Greek, the most missed thing is the famous tyropita (cheese pie), spanakopita (spinach pie), manitaropita (mushroom pie), kotopita (chicken pie) and even world-famous baklava. Yes, I am talking about classical phyllo dough. For sure, if you visited Greece, you have tried one of these carb-loaded delicacies. I admit they taste good and they have some sentimental value. Therefore, I made it into a project:
Create the perfect keto version of phyllo dough
Of course, the main ingredient which helps the phyllo dough to become so thin, elastic and crispy is the gluten from wheat flour. Now, I don’t have to remind you how unhealthy gluten is! You cannot even think about it when you want to create a keto-friendly phyllo dough. As with all batters and doughs, in keto cooking your best friend is called psyllium. This amazing plant will help you to achieve the “gummy” consistency that will allow spreading and thinning the dough. In this phase, I came up with a solution for a little bit thicker phyllo than the original version. Nevertheless, this doesn’t prevent the tyropita or any other pita to look and taste even better than the real thing.
Patience is a virtue
Since I am coming from a baker’s family, I know how important it is to be patient when working in the baking process. The most important thing is to get the right ratio of ingredients. You will be starting with coconut flour as the base. Now, why did I choose coconut flour? Some might say isn’t almond flour more Mediterranean choice? Based on my experience, there isn’t almond flour that can be finely ground into powder-like coconut flour. On the other hand, coconut flour has a more neutral aroma and a better colour for this purpose. It’s very important to add psyllium to a ratio of 2:1. It means if you put 2 tablespoons of coconut flour you will need 1 tablespoon of psyllium.
A perfection of taste and appearance
This phyllo dough can serve as a base for many different pastries, even as a pizza base. I had some dough leftover so I created small cookies. They turned out as small loaves of bread which gave me another idea. If I placed the ball of dough into bread baking mould, I would most probably get amazing keto bread. But this is a subject for another article.
You probably think, give us the recipe finally! So, here it is: