Keto Almond Chapati

Description

A low-carb, gluten-free chapati made with almond flour and psyllium husk for structure and flexibility. This version stays soft and bendable instead of crumbly.

Ingredients (Makes 6 chapatis)

• 1 cup fine almond flour (blanched, not almond meal)

• 1 tablespoon psyllium husk powder

• 1/2 teaspoon salt

• 1/2 teaspoon baking powder

• 1 tablespoon olive oil or melted butter

• 3/4 cup hot water (just boiled)

• Extra almond flour for dusting

Instructions

1. Mix Dry Ingredients

• In a bowl, whisk together almond flour, psyllium husk powder, salt, and baking powder.

• Make sure there are no lumps; psyllium must be evenly distributed.

2. Form the Dough

• Add olive oil or melted butter.

• Pour in hot water gradually while stirring with a spoon.

• Once combined, knead gently with your hands for 1–2 minutes until a soft, pliable dough forms.

• Let the dough rest for 5 minutes so the psyllium fully hydrates.

3. Divide and Roll

• Divide dough into 6 equal balls.

• Place one ball between two sheets of parchment paper.

• Roll into a 6–7 inch circle, about 2–3 mm thick.

4. Cook the Chapatis

• Heat a non-stick skillet or cast-iron pan over medium heat.

• Cook one chapati for 60–90 seconds until bubbles form underneath.

• Flip and cook another 60 seconds until lightly browned.

• Press gently with a spatula to help it puff slightly.

5. Keep Warm

• Transfer cooked chapatis to a clean kitchen towel and cover to keep warm.

• Repeat with remaining dough.

Texture & Flavor Tips

• Too dry? Add 1–2 tablespoons hot water.

• Too soft or sticky? Dust lightly with almond flour.

• More elasticity: Add 1 teaspoon apple cider vinegar.

• Richer flavor: Brush lightly with ghee after cooking.

Storage & Reheating

• Store in the refrigerator up to 3 days.

• Reheat in a dry pan for 30 seconds per side.

• Freeze with parchment between chapatis for up to 1 month.

Approximate Macros (Per Chapati)

• Calories: ~130

• Fat: ~11 g

• Protein: ~4 g

• Net carbs: ~2 g