Indian · Breakfast
Layered Buttered Flatbread (Keto)
A single-serving low-carb flatbread built from almond and coconut flour instead of wheat, folded and pan-fried in ghee to create buttery, flaky layers. Finished with melted butter, it delivers the pull-apart texture of traditional Indian paratha with minimal carbohydrate load.
$2
12 minsPrep
8 minsCook
20 minsTotal
MediumLevel
Nutrition per serving
717Calories
20.8gProtein
63.8gFat
27.2gCarbs
3.2gSugar
17.9gFiber
765mgSodium
77mgChol
22.3gSat Fat
480mgPotassium
270mgCalcium
3.6mgIron
0.1mcgVitamin B12
0.2mgVitamin C
vegetarian
gluten-free
low-carb
low-cholesterol
high-fiber
keto
Instructions
1
Prep
Whisk together the almond flour, coconut flour, psyllium husk powder, baking powder, salt, and carom seeds until evenly combined.
2
Add 1 tsp of the ghee and warm water gradually, kneading by hand until the mixture forms a soft, non-sticky dough.
3
Rest the dough covered with a damp cloth at room temperature for 15 minutes while psyllium husk hydrates.
4
Build the flatbread by dividing dough in half, rolling each round between parchment paper, brushing one with ghee, stacking, coiling, flattening, then rolling to a 6-7 inch disc.
5
Fry in a dry non-stick skillet over medium heat for 2-3 minutes until small bubbles appear and the underside browns lightly.
6
Flip the flatbread, brush the cooked side with remaining ghee, and fry 2-3 minutes more over medium heat until golden-brown with visibly separated layers.
7
Plate the flatbread on a plate, brush with butter while still hot, and serve immediately to maintain crispness.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g300g almond flour
- 4 tbsp32g coconut flour
- 2 tsp8g psyllium husk powder
- 1/2 tsp1/2 tsp baking powder
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp carom seeds (ajwain)
- 4 tbsp60ml warm water, as needed for dough
- 2 tbsp28g ghee, divided for dough and layering
- 2 tsp10g butter, for brushing after cooking
