Keto Roti, or keto chapati, is a soft and pliable low-carb version of the popular Indian flatbread. Made with 5 ingredients and just 4 grams of net carbs per serving, it's a healthy, light, and super-fast recipe. I've also included tips on how to roll and shape it into perfect rounds. Serve this gluten-free almond flour roti alongside curries and dal, or use it as a base for wraps and rolls.
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I love making different versions of Indian flatbreads at home, such as garlic naan, butter naan, paratha, and roti. They're a perfect vessel for scooping up a variety of delicious Indian dishes.
While I make those regularly for my kids, I like to swap mine out for these gluten-free, low-carb rotis to keep the carb content of my meal low.
They're easy to make and come together with only 5 ingredients. The initial few might take a little bit of practice, but the results arestunning, regardless of the shape.
This keto chapati turns out just as soft, fluffy, and foldable as regular roti and contains only 4g net carbs per serving, as compared to 12g in this whole-wheat roti.
You don't need to follow a keto diet to make these. These high-protein rotis are great for many diets, including low-carb, gluten-free, vegan, and vegetarian.
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What is Roti?
Roti, also known as chapati or phulka, is a circular flatbread traditionally made with whole wheat flour (gehu). It is typically served with saucy curries and used as a utensil of sorts to scoop up all those flavor-packed sauces.
This low-carb roti is a riff on tradition, offering an alternative for those who are mindful of their carbohydrate intake.
You Might Also Like: Fail-proof recipe for Whole-wheat Roti
Ingredients - Notes & Substitutions
This Keto Indian flatbread requires just a handful of simple ingredients, most of which are probably already in your pantry. We will need:
- Almond Flour: Look for super-fine, blanched almond flour, found in the baking aisle of most grocery stores. This will produce softer rotis. My preferred brands are Bob's Red Mill and Kirkland. I tested this recipe a few times with almond meal, but that resulted in harder rotis, so I don't recommend it.
- Whole Psyllium Husk: Make sure to buy whole psyllium husk seeds, not psyllium husk powder. The powder will soak up too much moisture and produce hard rotis. Psyllium husk contributes to the gluten-like pliable texture in the roti, so don't skip it.
- Salt: To enhance those nutty flavors. Feel free to skip it if you like.
- Olive Oil: For richness and moisture. Olive oil, avocado oil, or ghee can all be used.
- Warm Water: Lukewarm water will absorb much more efficiently into the flour. Cold water would require a longer resting time. I take regular water and pop it in the microwave for 15-20 seconds for the right temperature.
Scroll to the recipe card for a detailed list of ingredients and quantities.
How to Make Keto Roti
Keto chapati follows a few simple basic principles and is ready for the table in only 15 minutes! I offer tips on rolling and shaping the dough to achieve those sought-after, perfect circles.
Step 1: Make Dough, Rest, and Roll
- Add the dry ingredients, almond flour, psyllium husks, and salt, to a mixing bowl. Mix to combine all ingredients. Add olive oil and warm water, and mix until all the liquid is absorbed and a soft dough forms. Knead it for 1-2 minutes, and let the dough rest for 5 minutes (Pics 1-2).
- Divide the dough into 8 equal pieces, then gently roll each into a round ball. Grab one dough ball and place it in the center of a piece of parchment paper or silicone mat.
- Cover the dough ball with another sheet of parchment. Using a rolling pin, start rolling it outwards in a back-and-forth motion. Rotate the parchment slightly and roll again.
- Repeat this process until the dough is flattened to an even thickness, approximately 6 inches in diameter. (Note: Don't worry if they're not perfectly round.)
Step 2: Shape and Cook
- If you want to fix the shape (totally optional!), grab any 6-inch lid and place it on the rolled-out dough.
- Press to cut the dough into a circular shape. Scrape away any excess and add to the next dough ball (Pics 5-6).
- Heat a non-stick pan on medium-high heat. Brush it lightly with oil. Invert the parchment paper and place the roti into the pan.
- Cook for 2-3 minutes on each side, until light brown spots form (Pics 7-8). Repeat to make the remaining rotis.
Serving Suggestions
Almond flour chapati is best served with Indian curries and dals, but can also be used for burritos, wraps, tacos, and more. A few of my favorite pairings include:
Indian: Pair it with dal tadka, coconut fish curry, butter chicken, chicken korma, lamb korma, or dal makhani.
Low-Carb Indian Meal: Pair it with this quick Instant Pot Saag Paneer or homestyle Chicken Curry, edamame kachumber salad, and mint raita.
Mediterranean: Use these as a base in Chicken Shawarma wraps, smeared with roasted red pepper hummus and creamy tzatziki sauce.
Mexican-Inspired: Use it as a wrap for cauliflower tacos, chana masala tacos, chicken tinga, or bean burritos with a side of 5-minute guac and fresh pico de gallo.
How to Store & Reheat
- Leftover keto roti will keep in an airtight container or plastic storage bag for 2-3 days at room temperature or up to 5 days in the fridge.
How to keep them soft once cooked: I've found that stacking and storing them in a clean kitchen towel inside an insulated container, like a Roti Box or a tortilla warmer, is the best way to keep these keto roti soft for hours.
- How to Make Ahead: The uncooked roti dough can be made up to 3 days in advance. Wrap the dough ball in parchment paper, then place it in a plastic storage bag and refrigerate.
- Freezing Instructions: Cool completely, then place squares of parchment between each keto flatbread to prevent sticking. Now transfer them to a freezer-safe plastic storage bag. Freeze for up to 6 months. Thaw in the fridge overnight.
- Reheating Instructions: Reheat in a lightly greased, preheated skillet for 10-15 seconds per side. Or, wrap them in a damp paper towel and microwave for 10-15 seconds.
Recipe Tips & Notes
- Almond Flour: For soft rotis, use blanched, superfine almond flour. My preferred brands are Bob's, Red Mill, and Kirkland.
- Psyllium husk: Use whole husks, not powder. Using the powder will make the dough too dry, and the rotis won't be soft.
- Oil: Use any clear oil, like avocado or olive. Feel free to use ghee instead.
- Optional seasoning: Add ¼ teaspoon ajwain or cumin seeds for a nutty flavor.
- Shape: Cutting the shape with a lid is optional. Feel free to skip it if you don't care about the circular shape of the rotis.
- Skillet: Make sure the pan or skillet is preheated before cooking to prevent sticking.
- Keep warm: To keep the rotis warm while you continue with the rest of the dough, wrap them in a clean kitchen towel.
- Adjust dough consistency: If the dough is too sticky, add a teaspoon of almond flour at a time. If it's too dry, add a splash of warm water and knead.
Troubleshooting & FAQ
Yes, this almond-flour keto roti is low in carbs and high in fiber, resulting in only 4g of net carbs per serving.
One serving, or one flatbread, is about 200 calories.
Keto roti is made from 5 simple ingredients: almond flour, whole psyllium husk, salt, olive oil, and warm water.
No, maida is a form of wheat flour and is not keto-friendly because it is high in carbohydrates.
No, coconut flour is highly absorbent, and the amount of water it absorbs will change significantly. Stick to blanched almond flour for the best results.
No, the psyllium husk is necessary to mimic the gluten-like pliable texture. It absorbs excess moisture, making the roti bendable. It also adds a good amount of soluble fiber, making this roti even healthier.
I recommend making the dough by hand for the best results. This way, you can feel it and gauge whether the dough is too dry or sticky.
If it's too dry, add a splash of warm water (about 1-2 teaspoons) and knead until the dough is soft and pliable.
Add more almond flour, 1 teaspoon at a time, until the dough is no longer sticky.
More Keto-Friendly Recipes (Including Dessert!)
📖 Recipe
Keto Roti (5-Ingredient Low Carb Flatbread)
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Ingredients
- 2 cup super fine almond flour (blanched)
- 6 tablespoons whole psyllium husk
- ½ teaspoon salt
- 3 teaspoons olive oil
- 1 cup luke warm water
Instructions
- Add almond flour, psyllium husks, and salt to a mixing bowl. Mix to combine all ingredients.
- Add olive oil and warm water and mix until all the liquid is absorbed and a soft dough forms. Knead the dough for 1-2 minutes, and rest it for 5 minutes.
- Divide the dough into 8 equal pieces and gently roll each one into a round ball. Grab one dough ball and place it in the center of a parchment sheet or silicone mat.
- Cover the dough ball with another parchment sheet. Start rolling it outwards in a back and forth motion. Rotate the parchment slightly and roll again. Repeat this process until you flatten it to an even thickness, about 6-inches in diameter. (Note: Don't worry if they're not perfectly round)
- If you want to fix the shape, grab any 6-inch lid and place it on the rolled-out dough. Press to cut the dough in a circular shape. Scrape away any excess and add to the next dough ball.
- Heat a non-stick pan on medium-high heat. Brush it lightly with oil and invert the parchment paper and lower the roti into the pan. Cook for 2-3 minutes on each side, until light brown spots form. Repeat to make the remaining rotis.
Notes
- Almond Flour: For soft rotis, use blanched, super-fine almond flour. My preferred brand is Bob's Red Mill.
- Psyllium husk: Use whole husks, not powder. Using the powder will make the dough too dry and rotis won't be soft.
- Oil: Use any clear oil like avocado or olive. Feel free to use ghee instead.
- Optional seasoning: Add ¼ teaspoon ajwain or cumin seeds for a nutty flavor.
- Shape: Cutting the shape with a lid is an optional step. Feel free to skip it if you don't care about the circular shape of the rotis.
- Skillet: Make sure the pan or skillet is preheated before cooking to prevent sticking.
- Keep warm: To keep the rotis warm while you continue with the rest of the dough, wrap in a clean kitchen towel.
Rachel says
Easy and worked really well with a lentil curry we made. Thanks!
Aneesha Gupta says
Awesome! Glad you enjoyed it.
Sheetal says
I just used this recipe today and the rotis were amazing! I tried to roll them out to be thinner but they lost the pliability when I cooked them. Thank you for sharing your recipe!
Aneesha Gupta says
Hi Sheetal, thank you! I'm so glad you enjoyed these rotis, they're a staple in my home now! To roll them out thinner and still keep them soft, try using a tortilla press such as this one: https://amzn.to/3FFZwg2
Heidi says
Made these yesterday - fantastic! Only change I would make (for my own taste) is one teaspoon salt. Used a tortilla press to flatten - a chapati press would also work fine - and rolled out more finely afterwards with a chapati rolling pin. A win for gluten-free fans!
Aneesha says
Awesome! Im so glad you enjoyed it Heidi!
Annette Coleman says
Loved these! I used 4.5 tblspns of physilium husk powder and the recipe was delicious and worked very well. I love Chapatis and these are a great alternative when having curry. Thank you for a great recipe!
Aneesha Gupta says
Thank you Annette, I'm so glad you enjoyed these rotis- they're a staple in my home. Thanks for taking the time to rate the recipe!
Kanan says
Is Isabgol considered whole psyllium husk? If not, what brand do you recommend?
Aneesha says
Hi Kanan, Isabgol is considered whole psyllium husk, you can use that.
Jiji Ivan says
Hi Aneesha,
Is there a specific brand of Whole Psyillium husk powder you recommend that has given you success.
Thank you
Jiji
Aneesha says
Hi Jiji, I currently use "NOW" brand and like it a lot. I get it in whole foods or on amazon.
Hamza says
Hi
How many carbs does one roti have?
Aneesha Gupta says
4 net carbs- you can find the detailed nutritional informaiton at the bottom of the recipe card for each recipe. I hope you enjoy it!
Andy says
Hi,
Is this carb count for all 8 tortillas or just for 1?
Aneesha says
Hi Andy, all the nutritional information is per roti.
Yves Wheeler says
I don't like psyllium husk, neither the flavour nor the mouth feel. But the recipe did turn out with a pliable roti. I tried the recipe replacing the psyllium husk 1:1 with chia seeds, I put the chia seeds in a high powered blender with the water before hand. This improved the flavour massively but you couldn't fold it without breaking it. I'm going to try a 2:4 tbsp mix between psyllium husk chia, hopefully that should work out. Failing that I'll try out some gelatine powder to get that flexibility back.
Aneesha says
Hi Yves, I agree that psyllium husk is an acquired flavor. I haven't tried it myself, but try using flaxseed meal instead of chia seeds- they help in binding, so you should be able to make soft rotis. I'm working on a recipe that mutes the taste of PH a bit, stay tuned for that.
Hamza says
Hello Aneesha
Did you find a recipe for muting the taste of PH? Because I am also following a low-carb diet and wish to prepare some rotis! 🥲
Aneesha Gupta says
Hi Hamza, In this keto roti, you can barely tell the taste of PH due to the taste of almond flour. Sometimes, I add Indian dry herbs and seeds to the dough- like kalonji, kasoori methi etc. - that also enhances the flavor. Give it a try!
Zyc says
Hello the post doesnt tell the proportion of ingredients 🙁
Aneesha says
Hi Zyc, if you scroll down or click on the "jump to recipe" button, you'll see all the ingredients with quantities in the recipe card. Thanks.
Maria says
These are fantastic - soft, delicious, perfect with a curry. Thank you!
Aneesha says
Yay! So happy you enjoyed it!
Dwij Sharma says
not soft like you show in the picture. what did I do wrong? they don't fold like rotis. I can see them as pizza crest
Aneesha says
Hi there, are you sure you used Physillium husk and not powder? That could be the issue. I make these rotis very regularly and they always turn out soft.
Ameesha Ahmed says
SO impressed with this recipe. I nailed it in my very first attempt. The rotis came out soft and delicious. I love me my bread and this is such a great alternate to the regular wheat flour rotis to try on my low carb diet. Since it’s not too high in calories either, I definitely see it as a staple food on my table. Thanks for this recipe!
Aneesha says
Hi Ameesha, that's so awesome to hear. I'm so glad you liked them, they're a staple in my home now. Thanks for taking the time to rate the recipe!
Bettye says
Instead of rolling the roti out I used a tortilla press. It worked perfectlly. I'll probably use this recipe for keto tortillas, as it worked better than recipes I had. Also, I didn't have whole psyllium seeds but cut my fine ground seeds to about one quarter and it worked perfectly, not dry at all.
Aneesha says
Sounds great Bettye. I'm glad you liked this recipe.
Fatma says
Hi Aneesha. I am starting out on my keto journey and i love my breads! LOL. This recipes sounds great, I can't wait to try it. It might be my lifesaver on keto. Had a q: a keto plate has 50% salad/veggies, 25% or less protein and 25% fat. Where does this fit in? As fat?
Aneesha says
Hi Fatma, While I don't eat a keto diet, I do follow a low-carb diet. This keto roti is a combination of fat and protein. If you're tracking carbs per day, this has 4 grams of net carbs per roti. Hope this helps.
Areana says
Thank you Aneesha for this great recipe!
It is challenging to find acceptable bread alternatives when on the keto diet.
After a failed first roti, I had to make a few adjustments -
For frying, instead of oil, I used butter (this is because I don't use a non-stick pan)
Each of my rotis looked thicker when rolled to 6" than in your photo, but after cooking, I was able to roll them again as thin as I wanted (between parchment sheets) - and they were super soft and flexible. Ready to be reheated or frozen. Adding a few cumin seeds could also be good.
Although I want these for Indian food (which I love), I tried using them as a pizza base - this was very successful - just add a tomato paste and toppings of your choice, I used sliced onions, cherry tomato, grated mozzarella, olives, Italian herbs and a drizzle of olive oil and put in the oven for about 10 minutes or so.
This website has quickly become my favorite cookery site and I truly appreciate the skill and talent it takes to develop such good recipes. I cant wait to try more. Thank you!!
Aneesha says
Hi Areana, I love your creative uses for this flatbread. I'm so glad you enjoyed this recipe. Thanks!