INGREDIENTS

• 1 cup almond flour
• 1 tbsp psyllium husk powder (helps bind the dough and gives it a bread-like texture)
• Optional: A pinch of baking powder (for a fluffier texture)
• 1/2 tsp salt (adjust to taste)
• 1 tbsp olive oil or ghee (clarified butter)
• 1/4 to 1/3 cup warm water (adjust as needed)

MIX

• In a large mixing bowl, combine the almond flour, psyllium husk powder, salt, and baking powder (if using).
• Add the olive oil or ghee to the dry ingredients and mix well.
• Gradually add warm water, a little at a time, and knead until a dough forms. The dough should be soft but not sticky. Adjust the water quantity as needed.

REST & PREP

• Let the dough rest for 5-10 minutes. This will allow the psyllium husk to absorb the water and help with the texture.
• Divide the dough into small, equal-sized balls (about the size of a golf ball).
• Dust your rolling surface with a little almond flour or coconut flour to prevent sticking.
• Take one dough ball and flatten it with your hands. Then, gently roll it out into a thin circle (about 6-8 inches in diameter). You can use parchment paper to make rolling easier if needed.

COOK

• Heat a non-stick pan or tawa over medium heat.
• Once hot, place the rolled chapati on the pan. Cook for 1-2 minutes until bubbles start to form on the surface. Flip the chapati and cook the other side for another 1-2 minutes. You can press gently with a spatula to help it cook evenly.
• If you like, you can brush the chapati with a little ghee or olive oil after cooking for added flavor.

SERVE

• Serve your almond chapatis warm with your favorite curry, raita, or any other low-carb side.

TIPS

• If the dough is too sticky, you can add a little more almond flour or psyllium husk to get the right consistency.
• For a more traditional flavor, you can add herbs like cumin or ajwain (carom seeds) to the dough.
• To make the chapatis more flexible, keep them covered with a clean kitchen towel after cooking, so they stay warm and moist.