These are great for mopping up curries and gravies and, to be honest, most of us Indians would be lost without it. Eating just curry is pretty much unheard of in India! A low-carb flatbread is the need of the hour.
Unfortunately, keto friendly flours don’t quite work the same way our glutinous friends maida (all purpose flour) and atta (whole wheat flour). So we must adapt and bring in new ingredients to the table to achieve similar results. Of course, this recipe could easily be repurposed to make a low carb tortilla, or a keto wrap that you can stuff with veggies and meat of your choice – this flatbread is your playground!
50 Grams Coconut Flour I use this
8 Grams Psyillium Husk I use this
1/2 Tsp Baking Powder I recommend this one
1 Cup Water
1 Tbsp Oil/Ghee for frying Try this one
Salt to Taste
Heat the water for 30 seconds in the microwave.
Mix all the dry ingredients and add the warm water.
Form a dough and let sit for 10 minutes.
Cut the dough into 4 parts.
Roll out one part of the dough between two sheets of parchment paper.
Add a bit of butter or ghee to the pan and slap the flatbread on.
Wait for one side to cook completely before flipping. Fry on both sides till golden brown.