Today, after I exhausted myself cross-country skiing around the castle grounds, I headed inside to cool down.
The sun was starting to set, but I wasn’t quite hungry enough for a full meal. Instead, I was craving something healthy and fun to nibble on.
In other words, it was an ideal time to sit back, relax with some protein pita bread and enjoy a show!
Perfect for snacking (and more)
I’ve never been a big fan of popcorn; my go-to movie treat is chips and hummus. But since store-bought chips are often loaded with salt and unhealthy oils, I’ve come up with a guilt-free recipe that is as satisfying as a bag of your favorite chips.
One of the best things about my protein pita bread is that it’s incredibly versatile.
It isn’t difficult to make, although there are multiple steps.
That said, I promise you it’s worth it. You can even make a batch ahead of time and then pop them in the oven for a few minutes before you’re ready to eat.
Nutrition baked right in
It’s protein rich without having too many calories and has almost zero salt or sugar.
Quark’s mild flavor blends well with the herbs and cheese and its consistency makes for a smooth yet substantial dough.
I like to use 2 additional cheeses (and a cream) in this recipe because each of them has a distinct taste and texture.
Parmesan is lactose-free, low-fat and a source of calcium, vitamins A, B6 and B12, and has a slightly salty, nutty flavor.
Mozzarella is known for its soft, moist texture and subtle milky taste and is a tremendous source of calcium (one ounce has more than 18% of recommended daily amount).
And while crème fraiche isn’t low-calorie or low in fat, it is a source of slow-burning energy that will help keep your engines running throughout the day.
You only need to add a dash of salt and sugar because the herbs, garlic and cheese carry the flavors. The egg yolk wash makes the pita extra shiny, crunchy and irresistible.
Protein pita bread, your way
Besides its enticing aroma, garlic is known to regulate blood sugar, lower cholesterol and fight a variety of infections. But I know that not everyone loves its strong flavor as much as I do. If that’s the case, feel free to use fewer cloves.
Certainly, there’s room to experiment with different herbs (like rosemary) and cheeses (like pecorino). I’m sure that once you get the hang of making this protein pita bread, you’ll be creating several delicious varieties depending on your guests and your mood.
Check out my guilt-free royal recipe below!
Protein Pita Bread with Quark Cheese
This delicious bread is packed with protein, thanks to the addition of Quark cheese.
It makes a great breakfast, side dish or snack
as you can easily take it on the go with you.
Course: Breakfast, Side dish, Snack
- 1/4 cup parmesan, grated
- 1 tbsp parsley, chopped
- 1/2 cup Quark (homemade or store-bought)
- 2 garlic cloves, finely chopped or grated
- 3 tbsp crème fraîche
- 2 eggs
- 1/8 cup butter
- 1 2/4 cups flour
- A pinch of sugar
- 1 tsp salt
- 1 egg yolk
- 1 tbsp water
1. In a small bowl, mix 1 tablespoon of parmesan with the parsley and set aside.
2. In another bowl, mix parmesan, garlic, Mozzarella, crème fraîche and an egg.
3. In a third bowl, mix the Quark, butter, flour, an egg, sugar and salt, then knead the dough.
4. Take half of the dough and roll it out onto a floured surface that’s approximately 11 inches. Carefully transfer dough onto a baking sheet.
5. Evenly spread the cheese mixture in the center of the dough, leaving a 1 inch border. Roll out the other half of the dough and place it on top of the cheese mixture. With your fingers, press the edges of the dough together and fold the edges inward so that the bread is completely sealed.
6. Mix the egg yolk with water and brush it on the dough. With a knife, cut a few lines into the top of the bread.
7. Bake for 20-25 minutes until golden brown.
8. Garnish the warm bread with the parmesan-parsley mix, and enjoy.