Learn how to make roti using almond flour. This roti is keto friendly, low carb, gluten free and can be paired with so many recipes.
Jump to:
I'm so excited to share this roti recipe with you because it is not just any type of roti, it's one that is low in carb.
I've been experimenting with making roti using almond flour for what feels like months now and I've tried so many online recipes.
Some of them were passable but others were an epic fail. With each recipe missing something.
To be honest, the best recipes were actually ones that contained eggs however I was determined that I didn't want my roti to contain eggs.
Finally, I have mastered a really good roti recipe so if you are looking for a low-carb roti that actually bends, folds, and tastes delicious.
Then you have gotta try this recipe, it's made with almond flour which is a total game changer for anyone on a ketogenic, low carb or gluten-free diet.
It’s soft, pliable, and perfect for scooping up your favourite curries, stews, or dips without the carbs of traditional flour.
I know how important roti is to my Caribbean and south Asian audience and while my adaptation won't taste exactly like what you are used to it's a great alternative.
Keep in mind that this roti doesn't puff up, unfortunately after many attempts it just doesn't puff up.
With just a handful of simple, clean ingredients you can enjoy homemade roti that fits your dietary requirement(s) without sacrificing flavour or texture.
Ingredients you will need
- Almond flour - You will need almond flour, not almond meal that is super/ultra fine in order for this recipe to work.
- Psyllium husk - Whole psyllium husk not the powdered version this is used to replace the gluten, it helps the dough to stretch and gives it that chewy texture along with absorbing moisture.
- Xanthan gum - Again another important ingredient in place of gluten which helps to improve the elasticity and acts like a binder.
- Baking powder - Gives the roti a slight lift and helps create a bread like consistency.
- Olive oil - For cooking the roti and forming part of the liquid that is needed for the dough.
- Pink salt - To enhance the taste.
- Hot water - Hot water helps to activate the psyllium husk and xanthan gum which keeps the dough pliable.
Reasons to make this recipe
- Low in carbs
- This roti is naturally gluten free and grain free due to the use of almond flour and not wheat.
- It's soft and flexible, bends and folds with ease without falling apart
- Perfect to mop up your favourite curry, stew or dahl
The steps
- In a food processor fitted with an S blade add the dry ingredients - almond flour, psyllium husk, xanthan gum, baking powder and pink salt.
- Next, add the olive oil and warm water.
- Put the lid on and then gradually bring the speed from low to high until a pliable dough has formed (it should be slightly sticky and springy).
- Divide the dough into equal parts of 4-8.
- Roughly roll the dough into small balls.
- Place one doughball onto top of a sheet of parchment paper and put another piece of parchment paper onto top so the dough is sandwiched in between.
- Use a rolling pin to roll out the dough as thin as you can (roughly ¼ inches) without it tearing (it may not roll into a circle, don't worry, that's fine).
- Place a saucepan cover on the dough, it's best to use a small one around 6.5 inches in diameter.
- Use a pizza cutter to cut the dough into a circle, keeping the scraps to form more roti.
- Inspect the roti dough it should be smooth, if there are any cracks have a small cup of warm water on standby and dip your finger in the water and smooth over any cracks.
- Repeat the above 5 steps with the rest of the dough. Putting a sheet of parchment paper in between each circle that is made.
- Heat a tawa or non stick frying pan on medium heat and grease with olive oil.
- Place the roti on the tawa/frying pan and cook the underside until it is lightly brown (this will take a few minutes, keep an eye on this).
- Once done flip the roti over and cook the other side until it is lightly brown.
- Place the cooked roti on a plate and brush with melted vegan butter(this is optional).
- Repeat the above 4 steps with the rest of the pieces.
Notes and tips
- It is very important that you use ALMOND FLOUR NOT ALMOND MEAL. Almond meal is too coarse in texture to make roti.
- Please adhere to the exact measurements, and ingredients which I have used.
- You don't have to use a saucepan cover, a dinner plate or side serving plate is suffice.
- Keep the size of the roti small roughly 6-6.5 inches in diameter especially if you are a beginner or 7.5 inches or more for larger/advanced skilled roti maker.
- The quantity of roti that is made will depend on the size anything from 5-8 in total.
- You can freeze any leftover roti for up to a month(I haven't tested it longer than this). Simply leave to thaw out on the countertop (it should thaw out in less than 30 minutes).
- To reheat the roti wrap them tightly in foil and heat in the oven for a few minutes.
**Please comment below and star rate if you have tried my recipes. Support my website by leaving a donation through Buying Me a Coffee. A site to show your appreciation of my hardwork over the years. Let's be friends and engage on YouTube, Facebook and Instagram I also like to pin on Pinterest, where you can find more amazing recipes.**
Keto Roti Recipe with Almond Flour
Ingredients
- 2 cups almond flour (210g)
- 6 tablespoon psyllium husk
- 2 tablespoon xanthan gum
- 1 teaspoon baking powder
- 1 teaspoon pink salt
- 1 tablespoon olive oil
- 1 cup warm water
Instructions
To make the dough
- In a food processor fitted with an S blade add the dry ingredients - almond flour, psyllium husk, xanthan gum, baking powder and pink salt.
- Next, add the olive oil and warm water.
- Put the lid on and then gradually bring the speed from low to high until a pliable dough has formed (it should be slightly sticky and springy).
To make the roti
- Divide the dough into equal parts of 4-8.
- Roughly roll the dough into small balls.
- Place one doughball onto top of a sheet of parchment paper and put another piece of parchment paper onto top so the dough is sandwiched in between.
- Use a rolling pin to roll out the dough as thin as you can (roughly ¼ inches) without it tearing (it may not roll into a circle, don't worry, that's fine).
- Place a saucepan cover on the dough, it's best to use a small one around 6.5 inches in diameter.
- Use a pizza cutter to cut the dough into a circle, keeping the scraps to form more roti.
- Inspect the roti dough it should be smooth, if there are any cracks have a small cup of warm water on standby and dip your finger in the water and smooth over any cracks.
- Repeat the above 5 steps with the rest of the dough.
- Putting a sheet of parchment paper in between each circle that is made.
To cook the roti
- Heat a tawa or non stick frying pan on medium heat and grease with olive oil.
- Place the roti on the tawa/frying pan and cook the underside until it is lightly brown (this will take a few minutes, keep an eye on this).
- Once done flip the roti over and cook the other side until it is lightly brown.
- Place the cooked roti on a plate and brush with melted vegan butter(this is optional).
- Repeat the above 4 steps with the rest of the pieces.
Notes
- It is very important that you use ALMOND FLOUR NOT ALMOND MEAL. Almond meal is too coarse in texture to make roti.
- Please adhere to the exact measurements, and ingredients which I have used.
- You don't have to use a saucepan cover, a dinner plate or side serving plate is suffice.
- Keep the size of the roti small roughly 6-6.5 inches in diameter especially if you are a beginner or 7.5 inches or more for larger/advanced skilled roti maker.
- The quantity of roti that is made will depend on the size anything from 5-8 in total.
- You can freeze any leftover roti for up to a month(I haven't tested it longer than this). Simply leave to thaw out on the countertop (it should thaw out in less than 30 minutes).
- To reheat the roti wrap them tightly in foil and heat in the oven for a few minutes.
Leave a Reply