Low Carb Whole Wheat Roti
Discover a healthier twist on a beloved classic with this Low Carb Whole Wheat Roti recipe, a perfect option for those watching their carb intake without compromising on flavor or texture. This recipe combines whole wheat flour with nutrient-dense almond flour and ground flaxseed, creating a fiber-rich and hearty dough that's both nutritious and pliable. A touch of avocado oil adds richness, while warm water transforms simple ingredients into soft, thin rotis, ready to complement any savory dish. Ideal for keto-friendly meals or low-carb diets, these delicious rotis are quick to make, requiring minimal prep and cooking time. Enjoy them warm, fresh off the skillet, alongside hearty curries or roasted vegetables for a guilt-free indulgence!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 0.75 cups Whole wheat flour
- 0.25 cups Almond flour
- 1 tablespoon Ground flaxseed
- 0.25 teaspoons Salt
- 1 tablespoon Avocado oil (or olive oil)
- 0.5 cups Warm water
Instructions
In a mixing bowl, combine whole wheat flour, almond flour, ground flaxseed, and salt. Mix well to distribute the dry ingredients evenly.
Add the avocado oil to the dry ingredients and mix using your fingers until the mixture has a crumbly texture.
Slowly pour the warm water into the mixture, a little at a time, while kneading. Continue kneading until the dough is smooth and pliable, about 5-7 minutes.
Cover the dough with a damp kitchen towel and let it rest for 10 minutes.
After resting, divide the dough into four equal portions and roll each portion into a smooth ball.
Lightly flour a surface with whole wheat flour. Using a rolling pin, roll each ball into a thin, round disc approximately 6 inches in diameter.
Heat a skillet or tawa over medium-high heat. Once the skillet is hot, place one roti on the skillet.
Cook for about 30-40 seconds on the first side until bubbles begin to form, then flip and cook the other side. Press down gently with a spatula or clean kitchen towel to ensure even cooking.
Flip the roti again, cooking for a final 20-30 seconds, until there are light brown spots on the surface and the roti is fully cooked.
Repeat the process for the remaining dough balls.
Serve warm with your favorite low-carb curry or vegetable dish.
Nutrition Facts
Calories |
603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.6 g | 39% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 596 mg | 26% | |
| Total Carbohydrate | 72.4 g | 26% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 1.3 g | ||
| Protein | 18.4 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 100 mg | 8% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 420 mg | 9% | |
*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.
