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Flat Breads (Roti/Parantha)

#Bread   #Indian  

Table of Content

While the traditional wheat flour roti is not an option with low carb / keto diet it is possible to get closer to the taste using Soya flour. There are a number of recipes on youtube and internet using Pysllium husk and for me it ruins the taste. The following recipe works great though for my taste pallets.

This recipe should result in about 6 rotis and each roti will have roughly 2.5 gms Net Carbs.

Tip

Variations to the dry mix by adding spices, oil etc like done to prepare traditional Indian paranthas is possible and does result in good tasting dish although result was slightly crispier than the traditional ones. Still they will do justice to the dish as replacement food, just dont expect exactly the same taste as the real thing. Taste of roti atleast for me is very close to real stuff.

  • Key Stats

    45 minutes, 6 pieces, Type: 🥬, Category: Indian, Net Carbs per serving: 2.31 , Total Net Carbs: 13.85

  • Ingredients

    1. Soya Flour: 60 gms(4 Tablespoons)
2. Wheat Flour: 10 gms(2 teaspoons)
3. Warm Water: 4-6 Tablespoons
4. Ghee: 1/2 Teaspoon

  • Cookwares

    1. Roller Pin Or Tortilla Press

  • Steps

    • Take Soya Flour (60 gms(4 Tablespoons)) and wheat flour (10 gms(2 teaspoons)).
    • Add warm water (4-6 Tablespoons) to create the roti dough.
    • Leave it for about 30 minutes.
    • Now make small balls of the dough.
    • Flatten them using a roller pin or tortilla press.
    • Cook for 1 minute or so on a flat pan.
    • Once cooked, add ghee (1/2 Teaspoon) and keep aside for a minute.
    • Then it's soft and ready to eat with some curry.

  • Process

    TAKE SOYA FLOUR (60 GMS(4 TABLESPOONS)) AND WHEATFLOUR (10 GMS(2 TEASPOONS)).ADD WARM WATER (4-6 TABLESPOONS) TO CREATE THEROTI DOUGH.LEAVE IT FOR ABOUT 30 MINUTES.NOW MAKE SMALL BALLS OF THE DOUGH.FLATTEN THEM USING A ROLLER PIN OR TORTILLA PRESS.COOK FOR 1 MINUTE OR SO ON A FLAT PAN.ONCE COOKED, ADD GHEE (1/2 TEASPOON) AND KEEPASIDE FOR A MINUTE.THEN IT'S SOFT AND READY TO EAT WITH SOME CURRY.

Nutritional Info

Calculated Net Carb Info (Total Net Carbs for entire dish: 13.85)
Ingredient Amount Recipe Unit Conversion Factor Amount used in Recipe(gms) Net_carb/100gms Source Calculated Net Carb in recipe
Soya Flour 60 GMS 1.0 60.0 11.0 LABEL 6.6
Wheat Flour 10 GMS 1.0 10.0 72.5 LABEL 7.25
Warm Water 4-6 TABLESPOONS 15.0 90.0 0.0 LABEL 0.0
Ghee 1/2 TEASPOON 5.0 2.5 0.0 NCCDB 0.0
Grand Total - - - - - - 13.85
Recipe in Cooklang 
>> Serving Size: 6 pieces
>> Cooking Time: 45 minutes
>> Category: Indian
>> Type: Vegetarian
Take  @Soya Flour{60%gms(4 Tablespoons)} and @wheat flour{10%gms(2 teaspoons)}. 
Add @warm water{4-6%Tablespoons} to create the roti dough. 
Leave it for about 30 minutes. 
Now make small balls of the dough.
Flatten them using a #roller pin or tortilla press{}.
Cook for ~{1%minute} or so on a flat pan. 
Once cooked, add @ghee{1/2%Teaspoon} and keep aside for a minute.
Then it's soft and ready to eat with some curry.

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