This easy keto roti is a type of flatbread that is made using low-carb and high-fat ingredients, such as almond flour, coconut flour, and psyllium husk powder. It can be used as a wrap for various fillings or as a side dish to curries and other dishes.
You can also add other spices and herbs to the dough such as garlic powder or turmeric to add flavor and color to your keto roti.
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WHAT IS A ROTI?
Roti is a type of flatbread made from a simple dough of flour, water, and sometimes salt, which is kneaded into a smooth, elastic dough and then rolled out into thin circles. The roti is then cooked on a hot griddle or skillet until it puffs up and develops brown spots on both sides. Roti can be eaten on its own, used to scoop up curries and other dishes, or served as a wrap for various fillings. It is a staple food in many parts of the world and is often used in place of bread.
A keto roti is almost a version of keto flatbreads that is made using keto-friendly ingredients, which means that it is low in carbohydrates and high in fat.
CARBS IN ROTI
The amount of carbohydrates in roti can vary depending on the type of flour used and the size of the roti. Generally, traditional roti made with wheat flour can contain around 15-20 grams of total carbs per serving, which is typically one medium-sized roti.
However, this low carb roti recipe made with almond flour and coconut flour has just 3 grams net carbohydrates per roti, making it great for a keto diet.
We have used a mixture of low carb flours and used psyllium husk powder and ground chia seeds to bind the dough, in the absence of gluten.
- Almond flour - finely ground
- Coconut flour - Helps with the fiber content
- Ground flaxseed - we prefer golden ground flaxeed for a lighter colour of roti. Darker could be used.
- Psyllium Husk Powder - We grind ours in a coffee grinder to make the powder extra fine.
- Ground Chia Seed - Pulse chia seeds in a coffee grinder before use.
- Ghee - To make this recipe vegan, substitute the ghee with coconut oil or olive oil.
HOW TO MAKE KETO ROTI
This is a simple flatbread recipe made in a pan.
Add ingredients to bowl and mix into a dough.
Cut dough into pieces.
Roll the dough and cut circles with a saucepan lid.
Cook both sides in a pan.
Keto roti can be stored in an airtight container in the refrigerator for up to a week. It's best to separate the roti with parchment paper or plastic wrap to prevent them from sticking together. To reheat, simply warm them up in a microwave, oven, or on a pan before serving.
You can freeze the roti but place layers of parchment paper in between each one. Store them in a zip lock bag or airtight container and they will last up to 3 months in the freezer. Defrost in the fridge before use.
WHAT TO SERVE WITH KETO ROTI
Roti is great served with curries, dips and dishes with a sauce. Try this low carb roti recipe with our paneer jalfrezi dish, Thai pumpkin curry, palak paneer and our red pepper walnut dip. Or use it as a sandwich wrap.
MORE KETO BREAD RECIPES
If you enjoy bread, you don't need to give it up on keto. Just try a few of our low carb bread recipes.
- 1 cup almond flour
- ½ cup coconut flour
- ¾ cup ground flaxseed
- 2 tablespoons ghee melted
- 2 tablespoons ground chia seeds
- 1 teaspoon salt
- 2 tablespoons psyllium husk powder
- 1 cup warm water
- In a large mixing bowl, add all the dry ingredients and mix.
- Stir in the melted ghee.
- Pour in the water, a quarter of a cup at a time until you have a dough. If the mixture is too dry, add a little bit more water.
- Let the dough sit for 10 minutes.
- Divide the dough into 10 equal pieces and roll out into a dough ball.
- Roll out each portion in between 2 layers of parchment paper. We cut the roti circles using a saucepan lid, but you could use a bowl too.
- Heat a non-stick pan or griddle over medium-high heat.
- Place the roti on the pan and cook for 1-2 minutes on each side until golden.
- Repeat with the remaining portions of dough.
- Serve hot and enjoy as a wrap or side dish to your favorite keto-friendly meal.
YOUR OWN NOTES
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