Keto Roti
Keto Roti is a low-carb alternative to traditional Indian flatbread, perfect for those following a ketogenic or gluten-free diet. Made with almond flour and psyllium husk, it is soft, pliable, and pairs well with curries or as a wrap.
Allergen Information: Contains Nut Allergy
Nutrition Facts
Per serving
Energy
162 kcal
Protein
5 g
Carbs
7 g
Fat
14 g
Fiber
5 g
Ingredients
Olive Oil
1 tsp (5g)
Almond flour
1 small cup (100g)
Isabgol (Psyllium husk)
1.5 tsp (7.5g)
Warm Water
0.25 small cup (50g)
Instructions
Cooking Steps
In a mixing bowl, combine almond flour, psyllium husk powder. Mix well.
Pour in the warm water. Mix the dough with a spoon initially, then knead with your hands until it forms a smooth, pliable dough.
Cover and let the dough rest for 5-10 minutes to allow the psyllium husk to absorb moisture.
Divide the dough into equal portions. Roll each portion into a ball.
Place one ball between two sheets of parchment paper. Use your palms or fingers to press and flatten the dough evenly into a circular shape. This method eliminates the need for a rolling pin and ensures the dough doesn’t stick.
Carefully peel off the top layer of parchment paper.
Heat a non-stick skillet or tawa over medium heat.
Pick up the roti (with the help of the parchment paper if needed) and gently place it on the skillet. Cook for 1-2 minutes on one side, then flip and cook the other side for another 1-2 minutes. Brush lightly oil while cooking.
Remove from the skillet and serve warm.