Ingredients:

2 cups almond flour
3 Tbsp Psyllium husk
3 Tbsp Flaxseed meal
3 Tbsp Avocado/Olive oil
½ Tsp salt
½ Tsp cumin powder
¼ Tsp Lakadong turmeric
A pinch of (ground) Tura black pepper
¼ Tsp Kasuri Methi (optional)

Instructions:

In a large bowl, combine the almond flour, psyllium husk, flaxseed meal, salt, cumin powder, Lakadong turmeric, ground Tura pepper, and Kasuri methi. Mix well using your hands.
Add the avocado oil and warm water to the dry ingredients. Knead the dough for at least 2 minutes, then let it rest for 5-7 minutes.
Divide the dough into 10 equal pieces and gently roll each one into a round ball.
Cut parchment paper into round shapes to fit your tortilla press.
Place a dough ball between two pieces of parchment paper in the tortilla press, and press down to form a perfect round roti.
Heat a pan (I prefer using cast iron) until it’s evenly hot. Place the roti on the pan and cook over medium heat.
Your keto roti is ready when it turns golden brown with some darker brown spots.

Personal Notes:

I make Palak or Saag Paneer pretty often, and usually pair it with roti or paratha. But recently, I decided to give Keto roti a try, just to cut down on our wheat intake. To my surprise, it turned out really well! My husband is now completely hooked—he actually told me, “This is all I’m eating from now on!” So, it looks like Keto roti is here to stay in our kitchen.

BTW, the game changer was the tortilla press. If you don’t have one, you should definitely get it. It made my life so much easier. I used to roll out the keto rotis with a rolling pin on a silicone mat, which took forever and was pretty messy. But ever since I started using the tortilla press - which has been in my kitchen for the past several years (story for another time - thanks to my son’s love for homemade tortillas)—making keto rotis has become a breeze.