Indian · Lunch
Whole Wheat Griddle Bread (Keto)
A keto griddle bread made from almond and coconut flour instead of wheat, cooked on a hot cast-iron tawa until browned and blistered in spots. Bound with egg and xanthan gum for chew, it carries the same charred, nutty aroma as a wheat roti but delivers almost no starch.
$3
10 minsPrep
8 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
508Calories
22.1gProtein
44.8gFat
15.2gCarbs
3.1gSugar
8.9gFiber
765mgSodium
261mgChol
13.1gSat Fat
366mgPotassium
175mgCalcium
3mgIron
0.5mcgVitamin B12
0.4mgVitamin C
vegetarian
gluten-free
low-carb
high-fiber
keto
Instructions
1
Prep
Whisk together almond flour, coconut flour, xanthan gum, carom seeds and salt in a bowl until no lumps remain.
2
Knead
Crack egg into bowl, add melted ghee and water, work into soft dough with your hands until it holds together.
3
Rest
Cover dough and let sit 5 minutes so coconut flour absorbs moisture and dough firms slightly.
4
Build
Divide dough into two equal balls, press each between parchment into a thin round about 5 inches across, patching tears as needed.
5
Char
Heat cast-iron tawa over medium heat 2 minutes, lay one flatbread on dry surface, cook 2 minutes until bubbles rise and underside browns lightly.
6
Char
Flip flatbread, brush cooked side with ghee, cook second side 2 minutes over medium heat until browned patches appear and bread feels firm.
7
Plate
Repeat with second round, stack both flatbreads on plate, serve warm with ghee melting on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1 1/2 cup170g almond flour
- 4 tbsp32g coconut flour
- 22 large eggs (about 50g)
- 1 tsp1 tsp xanthan gum
- 1/2 tsp1/2 tsp carom seeds (ajwain)
- 1/2 tsp1/2 tsp salt
- 4 tsp20g ghee, melted, plus extra for cooking
- 4 tbsp60ml water, as needed
