Keto Roti, or keto chapati, is a soft and pliable low-carb version of the popular Indian flatbread. It's a healthy, light, and super fast recipe with tips on how to roll and shape into perfect rounds.
Serve this gluten-free almond flour roti alongside curries and dal, or use it as a base for wraps and rolls.
I love to make different versions of Indian flatbread at home, such as garlic naan, butter naan, paratha, and roti. They're a perfect vessel to scoop up a variety of delicious Indian food.
While I make those regularly for my kids, I like to swap out mine with these gluten-free, low-carb roti 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 are stunning irrespective 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.
And you don't need to be following 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 carbs.
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 brand is Bob's Red Mill.
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. The whole husks are easy to find at Whole Foods or online.
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: Luke warm 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 chapati follows a few simple basic principles and is ready for the table in only 15 minutes! I offer tips on how to roll and shape the dough to achieve those sought-after perfect circles.
Make Dough, Rest, and Roll
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 (Pics 1-2).
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).
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 in 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.
Mediterranean: Use these as a base in Chicken Shawarma wraps.
Mexican-Inspired: Use it as a wrap for cauliflower tacos, chana masala tacos, chicken tinga, or bean burritos.
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.
Make Ahead: The uncooked roti dough can be made up to 3 days in advance. Wrap the dough ball first in parchment paper, then place it in a plastic storage bag and store it in the fridge.
Freezing Instructions: Cool completely, then place the keto flatbreads in a freezer-safe plastic storage bag, with squares of parchment between each one to prevent sticking. Freeze for up to 6 months. Thaw right on the kitchen counter.
Reheating Instructions: Reheat in a preheated skillet for 10-15 seconds on each side. Or, microwave for 10-15 seconds.
Recipe Tips & 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 them in a clean kitchen towel.
Frequently Asked Questions
Yes, this almond flour keto roti is low in carbs and super 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 of 5 simple ingredients, including almond flour, whole psyllium husk, salt, olive oil, and warm water.
No, maida is wheat flour and not keto-friendly as it is high in carbohydrates.
No, coconut flour is super absorbent and the quantity of water will change significantly if you use coconut flour. Stick to blanched almond flour for best results.
No, the psyllium husk is necessary to absorb excess moisture and make the low-carb flatbread 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 or not the dough may be too dry or sticky.
Add more water, 1 teaspoon at a time, until the dough is slightly soft, yet pliable.
Add more almond flour, 1 teaspoon at a time, until the dough is no longer sticky.
More Indian Flatbread Recipes
These are all part of the Side Dish Recipes collection:
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📖 Recipe
Keto Roti
Ingredients
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.
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!