Low Carb Tandoori Roti
Satisfy your craving for traditional Indian bread while staying on track with this flavorful Low Carb Tandoori Roti. Made with almond flour, psyllium husk, and coconut flour, this gluten-free and keto-friendly recipe is a wholesome alternative to classic tandoori roti. The dough comes together effortlessly with a blend of Greek yogurt (or coconut yogurt for a dairy-free option) and warm water, offering a soft, pliable texture perfect for rolling out thin yet sturdy rotis. Cooked to golden perfection on a skillet, these rotis are brushed with olive oil for a touch of richness and pair beautifully with curries, kebabs, or grilled vegetables. Ready in just 25 minutes, this healthy, high-fiber recipe reinvents a beloved classic for modern low-carb diets.
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Recipe Information
Ingredients
- 1 cup Almond flour
- 2 tablespoons Psyllium husk powder
- 2 teaspoons Coconut flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Plain Greek yogurt (or coconut yogurt for a dairy-free version)
- 0.25 cup Warm water
- 1 tablespoon Olive oil (for brushing)
Instructions
In a large mixing bowl, combine almond flour, psyllium husk powder, coconut flour, baking powder, and salt. Mix thoroughly to ensure even distribution of dry ingredients.
Add the plain Greek yogurt (or coconut yogurt for a dairy-free option) to the dry ingredients and mix until it starts to form a dough.
Gradually add warm water to the mixture while kneading the dough with your hands. The dough should be soft and pliable but not sticky. Adjust water quantity slightly if needed.
Divide the dough into 4 equal portions. Roll each portion into a ball.
Place a sheet of parchment paper on a flat surface. Place one dough ball on the parchment paper, cover it with another sheet of parchment paper, and roll it out into a circular or oval roti shape, about 1/4 inch thick.
Preheat a non-stick skillet or tawa over medium heat.
Carefully transfer the rolled-out roti onto the skillet. Cook for 1-2 minutes until bubbles begin to form, then flip and cook the other side for another 1-2 minutes. Flip once more and cook for an additional minute to ensure even browning.
Repeat the process with the remaining dough balls.
Brush the cooked rotis with olive oil for added flavor and serve warm with curries or grilled dishes.
Nutrition Facts
Calories |
840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.9 g | 81% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 1684 mg | 73% | |
| Total Carbohydrate | 48.7 g | 18% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 7.1 g | ||
| Protein | 35.1 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 367 mg | 28% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 398 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
