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Looking for a low-carb alternative to traditional chapati that doesn’t skimp on flavor? Try this Keto Almond Chapati recipe! It’s so good, we served it at Thanksgiving—and loved it so much, it became a year-round favorite.
Ingredients:
- 1 cup almond flour
- 1 tbsp psyllium husk powder (for binding and a bread-like texture)
- 1/2 tsp salt (adjust to taste)
- 1 tbsp olive oil or ghee (clarified butter)
- 1/4 to 1/3 cup warm water (adjust as needed)
- Optional: A pinch of baking powder (for a fluffier chapati)
How to Make It
1. Prepare the Dough:
- Mix almond flour, psyllium husk powder, salt, and baking powder (if using) in a bowl.
- Add olive oil or ghee and mix well.
- Gradually add warm water while kneading. The dough should be soft but not sticky. Adjust water if necessary.
2. Rest the Dough:
- Let the dough rest for 5–10 minutes so the psyllium husk absorbs the water and creates the perfect texture.
3. Roll the Chapatis:
- Divide the dough into small, golf-ball-sized portions.
- Lightly dust your rolling surface with almond or coconut flour.
- Flatten a dough ball and roll it into a thin circle (6–8 inches in diameter). Use parchment paper if needed to prevent sticking.
4. Cook the Chapatis:
- Heat a non-stick pan over medium heat.
- Place a rolled chapati on the pan and cook for 1–2 minutes until bubbles form. Flip and cook for another 1–2 minutes. Gently press with a spatula for even cooking.
- Brush with ghee or olive oil after cooking for extra flavor.
5. Serve and Enjoy:
- Serve your warm, delicious keto chapatis with a low-carb curry, raita, or your favorite keto sides.
Tips for Success:
- If the dough feels sticky, add a bit more almond flour or psyllium husk.
- For a flavor boost, mix in cumin seeds or ajwain (carom seeds).
- Keep cooked chapatis covered with a clean towel to stay warm and soft.
Once you try these Keto Almond Chapatis, you’ll wonder how you ever lived without them. Bon appétit!
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