Keto Almond Chapati

In a large mixing bowl, combine the almond flour, psyllium husk powder, salt, and optional baking powder. Mix the dry ingredients well.

Add the Wet Ingredients:
Add the olive oil or ghee to the dry ingredients and mix thoroughly. Gradually add warm water, a little at a time, while kneading the mixture until it forms a soft, non-sticky dough. Adjust the water as necessary to get the right consistency.

Rest the Dough:
Allow the dough to rest for 5-10 minutes. This gives the psyllium husk time to absorb the water and helps with the dough’s texture.

Roll the Chapatis:
Divide the dough into small, equal-sized balls (about the size of a golf ball). Dust your rolling surface with a little almond flour or coconut flour to prevent sticking. Take one dough ball, flatten it with your hands, and gently roll it out into a thin circle (around 6-8 inches in diameter). You can use parchment paper for easier rolling.

Cook the Chapatis:
Heat a non-stick pan or tawa over medium heat. Once hot, place the rolled chapati on the pan. Cook for 1-2 minutes until bubbles start to form on the surface. Flip the chapati and cook the other side for another 1-2 minutes. Press gently with a spatula to help it cook evenly.

Serve:
Once cooked, you can brush the chapatis with a little ghee or olive oil for extra flavor. Serve them warm with your favorite keto curry, raita, or any low-carb side dish.

Serving and Storage Tips: