Indian · Lunch
Potato Stuffed Flatbread (Keto)
A keto flatbread built from a fathead almond-flour dough, griddled until blistered, then folded around a spiced filling of mashed cauliflower and paneer, seasoned with cumin, ajwain, chili and cilantro. Served warm with cooling yogurt.
$4
20 minsPrep
15 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
618Calories
29.8gProtein
48.2gFat
15.6gCarbs
5.2gSugar
6.1gFiber
612mgSodium
104mgChol
20.4gSat Fat
568mgPotassium
544mgCalcium
2.2mgIron
0.7mcgVitamin B12
39mgVitamin C
vegetarian
gluten-free
low-carb
high-fiber
keto
Instructions
1
Prep
Rice or grate the cauliflower, then microwave 3 minutes on high or steam until tender; squeeze in a clean towel to remove excess moisture.
2
Sauté
Melt 1 tsp ghee in a small nonstick pan over medium heat, add ginger and chili, cook 30 seconds until softened.
3
Build
Stir in cauliflower, paneer, cumin, ajwain and salt; cook medium-low heat 2 minutes until clumpy and dry, then stir in cilantro and cool.
4
Melt
Microwave mozzarella and cream cheese in 20-second bursts, stirring between each, about 1 minute total until fully melted and stretchy.
5
Knead
Add almond flour to melted cheese and knead with a spatula in the bowl until a smooth, uniform dough forms, about 1 minute.
6
Chill
Let the dough rest 10 minutes at room temperature until firm enough to handle without sticking.
7
Stuff
Divide dough in half, flatten each between parchment into a 4-inch round, spoon filling onto one round, top with the second, and seal.
8
Sear
Warm a nonstick griddle over medium heat with ghee, cook the stuffed flatbread 3–4 minutes per side until golden-brown and blistered.
9
Plate
Slide onto a plate, cut into wedges, and serve warm with yogurt on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.2 oz260g paneer
- 11 oz311g cauliflower
- 2/3 cup74g almond flour
- 2 oz56g mozzarella
- 2 tbsp2 tbsp cream cheese
- 1 tsp1 tsp cumin-ground
- 1/2 tsp1/2 tsp ajwain
- 1 tsp1 tsp ginger-fresh
- 22 small chili-fresh
- 4 tbsp4 tbsp cilantro
- 2 tsp2 tsp ghee, plus extra for griddling
- 1/2 tsp1/2 tsp salt
- 4 tbsp4 tbsp plain yogurt, for serving
