📍 Where this dish comes from: Jaipur (the Pink City)
Discover the history of this region →
Discover the history of this region →
Roti is the bread of India — eaten at every meal across the subcontinent, the circular, charred flatbread is both utensil and food. This almond flour version achieves a surprisingly authentic pliability through psyllium husk, which mimics the gluten network that gives wheat roti its characteristic fold-ability. Soft, warm, and faintly nutty, these flatbreads fold exactly the way a perfect roti should: pliable enough to scoop any rich curry, sturdy enough never to tear, and finished with a brush of ghee that pools and shimmers at the edges.
What You’ll Need
Servings: 3 servings
Calories: 190kcal
Ingredients
- 1 1/2 cups almond flour
- 2 tbsp psyllium husk powder
- 1 tbsp ghee
- 1/2 tsp salt
- 1/2 cup warm water (adjust as needed)
- Extra ghee for cooking and brushing
Instructions
- Mix almond flour, psyllium husk, and salt.
- Add ghee and work into crumbs.
- Gradually add warm water until a soft, pliable dough forms.
- Rest 10 minutes covered.
- Divide into 6 balls; roll between parchment to thin circles.
- Cook on a dry cast-iron pan on high heat 1–2 minutes per side.
- Brush with ghee immediately after cooking.
- Serve warm — they firm up as they cool.
Nutrition
Serving: 1serving | Calories: 190kcal | Protein: 6g | Fat: 16g | Fiber: 4g
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Health Benefits
- Almond flour provides roughly three times more fiber than whole wheat flour.
- Psyllium husk forms a gel that helps slow glucose absorption from any meal eaten alongside it.
- Ghee on the finished roti provides vitamin K2, a nutrient studied for its potential role in cardiovascular health.