Indian · Breakfast
Layered Flatbread with Ghee (Keto)
A single-serving Indian-style layered flatbread made from almond and coconut flours instead of wheat, folded with melted ghee between the layers for a flaky texture, pan-fried in ghee until spotted brown, and finished with cumin seeds and flaky salt.
$3
12 minsPrep
6 minsCook
18 minsTotal
MediumLevel
Nutrition per serving
478Calories
12.4gProtein
42.1gFat
16.8gCarbs
1.9gSugar
11.2gFiber
720mgSodium
72mgChol
18.9gSat Fat
210mgPotassium
150mgCalcium
2.6mgIron
0.1mcgVitamin B12
0.2mgVitamin C
gluten-free
vegetarian
low-carb
high-fiber
low-cholesterol
keto
Instructions
1
Prep
Stir together almond flour, coconut flour, psyllium husk powder, baking powder, cumin seeds, and salt in a bowl until evenly combined.
2
Add 1 tablespoon melted ghee and warm water, working by hand into a soft, sticky dough that holds together, adding more water if needed.
3
Rest the dough covered at room temperature for 10 minutes until the psyllium husk hydrates and firms.
4
Divide dough in half, roll each between parchment into a 15cm round, brush the top round with ghee, stack, and roll into a coil from one edge.
5
Fry in a dry skillet over medium heat for 2 minutes per side, brushing with ghee and pressing gently until deep golden-brown spots appear.
6
Plate
Transfer to a plate, flake layers slightly apart with your fingers, and serve warm with a knob of ghee.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2/3 cup80g almond flour
- 2 tbsp16g coconut flour
- 2 tbsp20g psyllium husk powder
- 4 tbsp56g ghee, plus extra for pan-frying
- 4 tbsp60ml warm water, plus more as needed
- 1 tsp1 tsp cumin seeds
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp baking powder
