One of the things I miss most when I’m off gluten is a nice roti bread with a curry. It is one of life’s creature comforts! Luckily, with this recipe, I don’t have to miss out any longer. And neither do you! Whether you are keto or gluten-free, these roti come together so easily, and they taste good, too. Well, not quite as good as the roti from my local curry spot, but they do the trick when you have a craving! Plus, you can store them to have on hand whenever the craving strikes. Let’s make them!
Ingredients
Makes 6 mini roti
1 cup almond flour
1 tbsp xanthan gum
1/4 tsp salt
1/4 tsp baking powder
1/2 tbsp olive oil
4-5 tsp water
Step-by-Step Instructions
Step 1: In a mixing bowl, combine the dry ingredients.
Step 2: Add the oil and water to make the dough.
Step 3: Gently work the dough (this aids in binding with xanthan gum), then wrap it in plastic wrap and let it rest at room temperature for 10 minutes.
Step 4: After letting it rest, divide the dough into six parts and shape each into small balls.
Step 5: One at a time, take the dough balls and put them between two pieces of parchment paper, then use the bottom of a pot to squash them down into thin circles.
Step 6: Use a spatula to transfer the roti to a pan over medium to high heat. Cook each side for 60 seconds.
Storage and Shelf Life
Store the cooked almond flour rotis in an airtight container in the refrigerator for up to one week. You can also freeze them for up to three months. To reheat, simply warm them in a skillet over medium heat or in the microwave for a few seconds.
Serving Suggestions
Serve as a side for keto curries and chutneys, or try using them as a wrap for your favorite fillings, such as grilled vegetables, chicken, or tofu. You can also use them as a base for pizza toppings or cut them into smaller pieces to use as chips with dips.
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FAQs
While you can use coconut flour, it absorbs more moisture than almond flour. You will need to adjust the liquid ingredients accordingly, usually by adding more liquid or reducing the amount of coconut flour used. Start with about 1/3 cup of coconut flour for every cup of almond flour and increase the liquid as needed.
Yes, rolling out almond flour dough can be a bit tricky. Place the dough between two sheets of parchment paper before squashing it with the pot to prevent it from breaking. This technique helps maintain an even thickness and prevents sticking, making it easier to transfer the roti to the skillet.
Almond Flour Roti (Deliciously Keto!)
Craving roti on a gluten-free or keto diet? Try these delicious almond flour roti that are easy to make and taste amazing!
Ingredients
Makes 6 mini roti
1 cup almond flour
1 tbsp xanthan gum
1/4 tsp salt
1/4 tsp baking powder
1/2 tbsp olive oil
4–5 tsp water
Instructions
Step 1: In a mixing bowl, combine the dry ingredients.
Step 2: Add the oil and water to make the dough.
Step 3: Gently work the dough (this aids in binding with xanthan gum), then wrap it in plastic wrap and let it rest at room temperature for 10 minutes.
Step 4: After letting it rest, divide the dough into six parts and shape each into small balls.
Step 5: One at a time, take the dough balls and put them between two pieces of parchment paper, then use the bottom of a pot to squash them down into thin circles.
Step 6: Use a spatula to transfer the roti to a pan over medium to high heat. Cook each side for 60 seconds.
Nutrition Facts
- Serving Size: One roti
- Calories: 89
- Sugar: 1g
- Fat: 7g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 3g
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