Keto Almond Flour Tortillas

Keto Almond Flour Tortillas are very healthy for keto enthusiasts. Tortillas are also called roti or chapatti. Tortillas are taken with gravy and are more popular in India and Pakistan. European countries make different kinds of stuff wrapped with the tortillas making it the most consumed dish as a main course. It is made with whole wheat flour with a high carbohydrate content, which is not good for the keto diet. Keto Almond Flour Tortillas are made with almond flour and for the binding agent in the dough gum of xanthan is used. These Keto tortillas have the benefits of Almonds and are also low in carbs with just 2g of net carbs. These keto tortillas are filled with the goodness of sodium, calcium, iron, fiber, and proteins.

Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

STATS:

Course: Breakfast
Cuisine: American
Serving: 8
Prep time: 10 mint
Cook time: 5 mint.
Total time: 15 mint.

EQUIPMENT:

Dough roller
Paper (parchment)
Knife
Plate

INGREDIENTS:

2 cups of flour almond
6 tablespoon psyllium husk (not powder)
1 teaspoon salt
1 tablespoon oil of olive
1 cup warm water

INGREDIENT NOTES:

ALMOND FLOUR:

I made this keto roti with the flour of almond; you may make it with coconut flour or sunflower seed flour.

PSYLLIUM HUSK:

We use Psyllium husk in this keto roti not its powder, so be careful.

OIL OF OLIVES:

Oil of olive is used in this recipe; you can use any neutral and keto-friendly oil as well.

WARM WATER:

Warm water is used not boiling water.

Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

INSTRUCTION:

Take a large bowl.
Add 2 cups of flour of almond, 6 tablespoons of psyllium husks, and salt.
Thoroughly combine every component.
Add 1 tbsp. of oil of olive and a cup of water (warm) slowly.
Wait for a few minutes and made the dough carefully till it turn into smooth dough.
Shape the round balls of dough and place it on the almond flour-dusted surface.
Divide the dough into four large or 8 small balls.
Put the piece of parchment paper place the ball of dough on the paper and cover it with another parchment paper.
Roll the ball from the paper on a thin sheet.
Take a plate place it on the flat dough and cut it round with a knife.
Put the pan (non-stick) on the stove on flame (medium).
Put the tortilla sheet on the pan and cook for 1-2 minutes from each side by flipping in between.
Repeat the process for all tortillas.

TIPS:

Water should be warm not boiling.
You should have psyllium husk, not husk powder.
Put the dough for rest for several minutes before making the balls to get it stable.
You can use any neutral oil like coconut oil, almond oil, or ghee as well to add to the dough.
Keep an eye on the tortillas so that they are perfectly cooked, not get burned or undone.

STORAGE INFORMATION:

FRIDGE:

Place these tortllas in plastic bags covered in paper towels this helps to lock moisture in the tortillas and store them for five days.

FREEZER:

Place the tortillas in a zip lock bag and store it for about 2 months.

REHEAT:

If you store the tortillas in the fridge, put them at room temperature for thirty minutes and reheat them on the stove or microwave.
If you are freezing the tortillas, melt them in the fridge first and then heat them on the stove.