Easy Keto Roti (Coconut Flour Recipe)

This soft keto roti is the perfect soft and foldable flatbread perfect for scooping up food. Can be used with keto curry recipes or keto Mexican recipes too.

What is roti?

Roti is a round flatbread that is usually made with whole wheat flour. It can be served with breakfast or dinner and is perfect for ripping and using to scoop food as you eat.

You’ll find roti served in many cultures including the Indian subcontinent and the Caribbean. It is similar to how you would use a pita bread in Mediterranean recipes, or a low-carb tortilla in Mexican recipes, to wrap or scoop up food.

This simple keto flatbread recipe is made with coconut flour so it is an incredibly low-carb bread that is also high in fiber.

Ingredients

Keto roti is easy to make and requires minimal ingredients. To make this keto flatbread low-carb and gluten-free we will be using coconut flour instead of whole wheat flour. There is also a substitution below if you wish to use almond flour.

This keto flatbread is very soft and foldable, but won’t fall apart on you. It is perfect for breakfast burritos, wraps for lunch, or served on the side of dinner.

• coconut flour – coconut flour is the perfect base for this delicious Indian food! This is usually my go-to for low-carb flours as it adds an airy slighty sweet flavour. Coconut flour has a very low carb count and I use it in so many keto recipes.
• psyllium husk – this is used to mimic gluten and bind all your ingredients together.
• melted butter – don’t skip this one! You’ll want that classic buttery taste in your keto roti.
• cream cheese – helps to keep your keto roti soft. Use plain, full fat cream cheese.
• baking powder – helps the keto bread rise just enough to be soft and not dense.
• pinch of salt – add salt to taste.
• hot water

See the keto roti recipe card at the bottom of this post for exact quantities.

Instructions

This is one of my new favorite low-carb keto curry recipes. You’ll be amazed at how simple it is to make…and how delicious.

To make keto roti start combining all your ingredients EXCEPT the water together in a bowl. Use a fork to cut the cream cheese and mix the butter into dough to make a crumbly mixture.

Next, slowly mix half a cup of the hot water to the dry ingredients initially and mix. Next, slowly add more hot water into the dough being sure to knead the dough with a mixing spoon or your hand as you do. You may need a little more or a little less water depending on your brand of coconut flour.

Remember, make sure it’s hot! Cold water or lukewarm water will not work as well in this side dish.

Add the water until your dough is sticking together in a dough ball. Your dough should be damp but not sticky wet.

If you add too much water you can add a little more coconut flour to fix it. I used the full cup of water.

Then cover your dough ball and let the dough rest on the counter for 20-30 minutes. This gives the coconut flour and psyllium husk powder time to absorb your liquids and bind them together.

Shaping keto roti

You’ll know your dough is ready because it will become kind of stretchy. Cut the dough into 6 equal portions and roll each into balls.

Form your roti by placing each ball of dough between two pieces of parchment paper or wax paper and rolling it out with a rolling pin into a round shape.

Your roti thickness will depend on your preference, but I recommend rolling it out between 1/16th and 1/8th of an inch.

You can cut the circles by using a small bowl and a sharp knife, a tortilla press, or simply using a rolling pin over each dough ball.

Want your keto roti to be perfectly round? You can clean up the edges of your roti by placing a bowl over the roti and trimming the edges with a knife, but that is optional.

Hint: save some time and heat your pan while you are rolling out your roti. Just be sure you don’t grease the pan until you are ready to cook so the oil doesn’t burn.

Cooking roti

You’ll need a hot pan or skillet to cook these. To cook your roti start by placing a cast-iron skillet or flat pan on your stove over medium heat. When the pan is hot lightly grease it with olive oil, coconut oil, clarified ghee, or butter, and place the roti in the center of the pan to cook.

You cook these similarly to how you cook a coconut flour tortilla.

Let the coconut flour roti cook on the pan for 1-3 minutes then flip it over and cook on the other side for an additional 1-3 minutes.

As your roti cooks on the second side you’ll notice that it will puff up a little bit (not as much as normal roti). Don’t push these bubbles down they will fall as it cools.

Repeat the process with each of your roti until you are all done cooking. If your pan is large enough you may be able to cook more than one at a time.

If you have access to an open flame like on a gas stove you can puff your roti even more by cooking it a little longer over the open flame, but this is not necessary.

Substitutions

While I like this keto roti recipe best as-is, there are a few substitutions you can make.

• Coconut Flour – use almond flour instead. However, you will need significantly less water so make sure you are adding the water slowly to your dough. The texture of your roti will also be different if you use almond flour.
• Psyllium husk – replace with ground flax seed in equal parts instead of psyllium husk powder. Your dough will still need to rest in order for your ingredients to bind together.
• Vegetarian – replace the butter with olive oil and the cream cheese with unsweetened coconut cream.

Variations

A delicious flatbread like keto roti can be used customized to compliment so many dishes. This low-carb roti recipe is for a basic, but delicious, flatbread. Check out some of the recommendations below for ideas of how really bring your roti to life and make it one of your favorite recipes.

• Spicy roti – add chili pepper flakes into the dough to add a spicy heat into the roti.
• Herbed roti – add chopped fresh herbs like parsley, basil, or oregano into the dough.
• Garlic roti – add a crushed garlic (minced garlic) or 1/4 tsp garlic powder. You could also brush the cooked roti with melted butter mixed with garlic and herbs.
• Wholegrain roti – if you want the look of a wholegrain bread, add 1 or 2 tablspoons of whole chia seeds into your dough. You may need to add additional warm water becuase the chia seeds are thirsty little seeds.
• Onion roti – add 1 tablespoon of onion powder and any other spices you prefer.

Try any version of low-carb roti with this keto butter chicken on my website! Grab the butter chicken recipe right here.

Storage

Your keto roti can be stored both cooked and uncooked.

To store uncooked keto roti wrap in parchment paper first then wrap it in either plastic wrap (sandwich wrap) or place in a zipped storage bag. Uncooked roti can be stored in the refrigerator for up to 3 days before cooking. I recommend putting parchment paper or sandwich wrap between each low-carb flatbread so they don’t stick together.

Cooked roti can be stored in an airtight container or bag on the counter for 2-3 days or in the refrigerator for up to 5 days. Be sure to let the roti cool completely before storing.

Both cooked and uncooked roti can be frozen if tightly wrapped for up to 6 months. Let the roti defrost on the counter before cooking or reheating on the stove.

Top tip

Always make sure your pan is preheated before cooking your roti. Using a hot pan will prevent the roti from sticking to the pan.

To keep your cooked keto roti warm, wrap them in a towel and serve. Enjoy!

FAQs about keto roti