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Almond roti made with almond flour, a soft homemade gluten-free Indian roti
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Almond Flour Roti – Soft, Gluten-Free and Low-Carb Indian Roti

Almond Flour Roti is a soft, delicate Indian-style flatbread made with blanched almond flour and psyllium husk instead of wheat atta. The almond flour gives this almond flour roti a naturally mild, nutty flavour, while psyllium husk helps hold the dough together and gives the almond flour chapati enough flexibility to roll.
Course Main Course
Cuisine Indian, North Indian
Keyword almond flour chapati, almond flour roti, almond flour roti recipe, gluten free roti, keto roti, low carb roti
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 5 minutes
Total Time 20 minutes
Servings 4 Rotis
Calories 195kcal

Equipment

  • Mixing bowlMeasuring cups and spoonsRolling pinParchment paperTava or flat non-stick panSpatula

Ingredients

  • Main Ingredients
  • 1 cup blanched almond flour
  • 2 tablespoons psyllium husk powder
  • ¼ teaspoon salt or to taste
  • Approximately ½ cup hot water added gradually
  • 1 tablespoon ghee or olive oil
  • Optional Additions
  • ¼ teaspoon ajwain
  • ¼ teaspoon cumin seeds
  • A small pinch of turmeric

Instructions

  • Step 1: Make the Dough
  • Put the almond flour, psyllium husk powder and salt in a mixing bowl.
  • Add ajwain, cumin seeds or turmeric if using.
  • Mix well so the ingredients are evenly distributed.
  • Add hot water gradually while mixing.
  • Bring everything together and knead gently until a soft dough forms.
  • Add the ghee or olive oil and knead briefly.
  • Cover and let the dough rest for 5 minutes.
  • The dough should feel soft and hold together without being wet or sticky.
  • Step 2: Roll the Rotis
  • Divide the dough into 4 equal portions.
  • Shape each portion into a ball.
  • Place one ball between two sheets of parchment paper.
  • Press gently and roll into a thin, even round.
  • Peel away the upper sheet carefully.
  • If the edges crack slightly, press them back together with your fingers before transferring the roti.
  • Step 3: Cook on the Tava
  • Heat a tava or flat non-stick pan over medium heat.
  • Carefully place the rolled roti on the hot tava.
  • Cook for about 30–40 seconds.
  • Turn it gently and cook the other side.
  • Turn once more if necessary until the roti is properly cooked.
  • Brush lightly with ghee if desired.
  • Repeat with the remaining dough.
  • Serve warm.

Notes

Madhu Savara’s Tips

  • Use fine blanched almond flour for the smoothest dough.
  • Add water slowly because different brands of almond flour can absorb liquid differently.
  • Give the dough its full resting time before rolling.
  • Parchment paper makes this dough considerably easier to roll and transfer.
  • Keep the rotis moderately thin rather than paper-thin.
  • If you are making them for the first time, make smaller rotis. They are easier to handle.
  • A light brushing of ghee after cooking gives the roti a pleasant Indian flavour.
  • Serve them warm for the best texture.