Easy keto roti are the perfect soft and foldable flatbread perfect for scooping up food. Can be used with keto curry recipes or keto Mexican recipes too.
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Equipment
Measuring cups and spoons
Mixing Bowls
Skillet
Rolling Pin
Parchment Paper
Ingredients
½cupcoconut flour
2tbsppsyllium husk
¼tspbaking powder
1tbspcream cheesesoftened
1tbspbutter(use coconut oil if vegan)
1cuphot water
salt
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Instructions
Mix all your ingredients except the water together in a large bowl with a fork or silicone spatula. Be sure to press the dry ingredients into the butter and cheese to make crumbles.
Next, slowly pour the hot water into the bowl while you continue to mix and knead the dough. Knead the dough for a few minutes until it is all sticking together. Cover your bowl and let the dough rest for 20-30 minutes.
Break your dough into 6 equal pieces and roll into small balls. Place the ball one at a time between two sheets of parchment or wax paper. Roll each ball out to your desired thickness between 1/16th and 1/8th of an inch.Use a bowl and a knife as a guide to cut your roti into a circle and clean up the edges if desired. Repeat this process until all 6 roti have been rolled out.
Heat a skillet over medium heat on your stove. Once the pan is hot lightly grease it with olive oil or butter. Place one roti in the center of the skillet one at a time to cook for 1-3 minutes. Then flip the roti over and cook it for another 1-3 minutes on the other side.Your roti will puff up a little bit, but not as much as traditional roti. Remove from the skillet and repeat the process until all roti is cooked. Serve warm with curries to rip and scoop your food. Enjoy!
Notes
Your roti should puff up just a little bit after it has been flipped. However, the inside won't be hollow like traditional roti. This roti is perfect for ripping and scooping food.If you are able to cook your roti over an open flame your roti may puff up more. I recommend still cooking your roti in a skillet and then puffing your roti over an open flame if you try this.