How to make a no-knead keto roti using almond flour

In a bowl combine almond flour, psyllium husk, salt, and hot water

Mix well and let it rest for 15 min at least.

The consistency of the batter should be like a thick paste

Use a non-stick pan for cooking the rotis

Grease the pan with some oil or ghee or melted butter

Add half the batter and press it down slightly with a spatula

Add a little oil so the batter doesn’t stick to the spatula

Spread the batter with the spatula to make a thin circle 

If there are little holes forming, you can press down with the spatula and easily cover them up!

This roti is ~8 inches in diameter

Turn on the heat to medium

Let the roti cook till you see the first golden brown spots. This should take ~2-3

Using the spatula, nudge the roti so it easily detaches from the pan. You can add some oil if you want

Turn the roti and cook for another 2 min

If this roti is too thin and tends to tear when you try to flip it, follow this other method:

After one roti is cooked, turn off the heat, use a paper towel ball soaked in cold water and rub on the pan to cool it down

Grease the pan again, and you are ready to make your next roti. Spread the batter into a thick 5 inch circle. This is ~1/2 cm thick

Cook the batter for ~3-4 min or till the roti can be easily flipped with your spatula

Gently press down on the roti with a ball of dry paper towel to make it thin

Cook on the other side for another 2 min

These rotis stay soft even when they cool down. They taste good and pair well with any Indian curry