Keto Roti Recipe with Almond Flour

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.

Course Appetisers/Snacks

Cuisine American

Prep Time 30

Cook Time 15

Total Time 45

Servings people

Calories 422kcal

Author Charla

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.

It is very important that you use ALMOND FLOUR NOT ALMOND MEAL. Almond meal is too coarse in texture to make roti.

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.