Low Carb Wheat Chapathi
Elevate your traditional chapathi game with this Low Carb Wheat Chapathi recipe, a perfect blend of wholesome ingredients designed for health-conscious eaters. Combining whole wheat flour, almond flour, and psyllium husk powder, this recipe cleverly reduces carbs while maintaining the soft, pliable texture you love in Indian flatbreads. The psyllium husk works as a natural binding agent, ensuring the dough is easy to work with and rolls out beautifully. Quick to prepare and requiring just a handful of ingredients, these chapathis are cooked on a hot skillet for a lightly toasted finish and optional ghee or coconut oil for extra flavor. Ideal for pairing with low-carb curries or stir-fry dishes, this recipe is both versatile and satisfying, providing a guilt-free way to enjoy classic Indian comfort food. Perfect for keto enthusiasts and anyone looking to embrace healthier eating, these chapathis are sure to become a staple on your table.
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Recipe Information
Ingredients
- 1 cup Whole wheat flour
- 0.5 cup Almond flour
- 2 tablespoons Psyllium husk powder
- 0.5 teaspoon Salt
- 0.75 cup Warm water
- 2 teaspoons Ghee or coconut oil (optional, for cooking)
Instructions
In a large mixing bowl, combine the whole wheat flour, almond flour, psyllium husk powder, and salt. Mix well to ensure the ingredients are evenly distributed.
Gradually add the warm water to the dry ingredients, a little at a time, and begin kneading the mixture into a soft, pliable dough. The psyllium husk will help bind the dough, so allow it to rest for a couple of minutes during the kneading process to hydrate fully.
Once the dough is smooth and pliable, divide it into 4 equal portions. Roll each portion into a ball.
On a lightly floured surface, roll out each dough ball into a thin, round disc about 6-7 inches in diameter. Use additional almond flour for dusting if necessary to prevent sticking.
Heat a non-stick skillet or tawa over medium heat. Once hot, place a rolled-out chapathi on the skillet and cook for about 30-45 seconds, or until you see bubbles forming.
Flip the chapathi and cook the other side for another 30-45 seconds. Flip it again and press gently with a spatula to encourage puffing up. Cook for an additional 20-30 seconds, or until both sides have golden brown spots.
Optional: Lightly brush the chapathi with ghee or coconut oil right after cooking for added flavor and moisture.
Repeat the process with the remaining dough balls, serving the chapathis warm with your favorite low-carb curry or side dish.
Nutrition Facts
Calories |
835 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 46% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 1196 mg | 52% | |
| Total Carbohydrate | 115.3 g | 42% | |
| Dietary Fiber | 35.7 g | 128% | |
| Total Sugars | 2.3 g | ||
| Protein | 26.3 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 184 mg | 14% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 660 mg | 14% | |
*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.
