Gluten Free Almond Flour Roti

5 from 1 vote

An almond flour roti made with just 4 ingredients! All you need to make this Indian flatbread is almond flour, salt, oil, and water to make this gluten-free roti. It is a bit thick like bhakri with a satisfying bite.

Almond flour roti on a plate.

This easy gluten free almond flour roti recipe takes just a few pantry ingredients and is perfect for serving with vegetarian Indian main dishes. There are no weird ingredients. I just wanted to make a simple version at home.

Indian roti is a staple food served daily in many Indian households. This gluten-free almond flour roti is a delicious recipe that can replace your normal roti or regular roti made with whole wheat flour as a low-carb roti.  

Ingredients

This almond flour roti requires a few key ingredients that are easy to find. Some recipes use xanthan gum, guar gum, and psyllium husk, but I wanted to make these with minimal ingredients.

Almond flour roti ingredients in small bowls.
  • Almond Flour: Almond flour is the primary ingredient and provides the base for the roti. It is made from finely ground blanched almonds and contributes a nutty flavor to the roti. 

For those based in the US, I’ve used the Kirkland almond flour available at Costco. In my experience, using store-bought superfine blanched almond flour will produce the best, consistent results.

CriteriaSuper Fine Blanched Almond FlourHomemade Almond Flour
TextureFinely ground, smooth, consistent. Texture can be adjusted based on the grind at home, potentially coarser. A coarser texture may result in an uneven textured roti.
ConvenienceReadily available, saves timeIt requires processing almonds at home, which takes additional time and effort.
ConsistencyUniform particle size, consistentIt depends on the grind’s flexibility to adjust the texture.
Overall Suitability for RotiWell-suited for softer, more delicate rotiIt is suitable but may result in a slightly different texture.
  • Oil: I used canola oil. Other common choices include olive oil, coconut oil, or ghee.
  • Water: Water is a binding ingredient to form a dough. The amount of water needed may vary, usually added gradually to achieve the right consistency. Water helps create a workable dough that you can easily roll into rotis.
  • Salt:
    Salt provides a savory element that complements the nuttiness of the almond flour. Adjust salt to your preference or skip.

Knead the Dough

In a bowl, combine the almond flour, oil and salt. Mix well with hands or a fork to ensure an even distribution of salt and oil.

Add half the water mix to combine. Then, slowly add the remaining water as needed. I used all of the amounts listed. Knead well with your hands for five minutes.

You will get a smooth, pliable dough.  Cover and let rest for 10 minutes.

Almond flour, salt, and oil in a pot.
In a bowl, combine the almond flour, oil and salt. Mix well with hands or a fork to ensure even distribution of salt and oil.
Kneading almond flour roti dough in a shallow pan.
Add half the water, mix to combine. Then slowly add remaining water as needed. I used all of the amount listed. Knead well with your hands for five minutes.

Divide the dough into four portions approximately the same size.

Almond flour roti dough ball.
Add half the water, mix to combine. Then slowly add remaining water as needed. I used all of the amount listed. Knead well with your hands for five minutes to form a smooth dough.
Four dough balls.
Divide and Shape Divide the dough into four small portions.

Make Roti

Line a tortilla press with plastic wrap or a cut Ziploc bag on both the top and bottom. Place the lightly flattened almond flour roti on the bottom and close to form shape.  

Alternatively, you can place a dough ball between two sheets of parchment paper or between a cut Ziploc bag. Flatten the dough into a thin, round roti using a rolling pin.

See more tips on using a tortilla press below.

Almond flour roti dough ball on a plastic lined torilla press.
Line a tortilla press with plastic wrap or a cut ziploc bag on both the top and bottom. Place the lightly flattened almond flour roti on the bottom.
Plastic on top of almond flour roti dough ball.
Place the other half of a cut Ziploc bag or parchment paper on top of the dough ball. Press down the tortilla press.
Round roti shape using a tortilla press.
You will get a perfectly round shaped roti! Carefully peel away the top layer and move on to cooking the roti.

Cook on a Pan

Open the tortilla press, carefully peel off the flattened dough, and transfer it to a hot skillet or griddle.

Heat a non-stick pan over medium heat. Carefully transfer the flattened roti onto the hot pan.

Cook the roti on both sides until golden brown and cooked through. Cook for 1-2 minutes on each side until golden brown spots appear. Almond flour roti may cook faster than traditional roti, so keep an eye on it to prevent overcooking.

Repeat: Repeat the rolling and cooking process for the remaining dough portions.

Serve: Serve the almond flour roti warm. 

Uncooked roti on a heated tawa.
Place roti carefully on a heated tawa or nonstick pan on medium heat. Let cook 30 seconds to 1 minute and flip. You’ll see brown spots and very light bubbling indicating that it is cooked. Flip and cook other side.
Almond flour roti with brown marks.
You’ll see light-dark brown spots indicating it is cooked. Once the other side is cooked, you can optionally spread a little ghee on top. Serve warm!
Stack of almond flour rotis.
Optionally grease each roti with a little ghee right after you remove it from the pan on to a plate.

Using A Tortilla Press

The traditional Indian roti-making method entails rolling out each dough ball with a rolling pin.

Since the almond flour roti dough is gluten-free, it is more challenging to roll out with a rolling pin.  Instead, you can use a tortilla press.

Using a tortilla press for almond flour roti can save time and effort, providing a quick and efficient way to achieve uniform results.

This will also make transferring the flattened dough to the cooking surface easier.

Roti maker or tortilla press.
I found using the roti press/tortilla press easy.
  1. Use Parchment Paper or Plastic Wrap:
    To prevent the dough from sticking to the press, place a small piece of parchment sheet or plastic wrap on both plates of the tortilla press.
  2. Press the Dough:
    Place one portion of the dough in the center of the parchment paper or plastic wrap on the bottom plate of the tortilla press. Cover it with another piece of parchment paper or plastic wrap.

If using plastic wrap/cut Ziploc bag, I found spreading a little oil made it MUCH EASIER to remove the roti from the plastic.

Close the tortilla press and apply gentle pressure to flatten the dough. Be careful not to press too hard, as almond flour dough can be more delicate than traditional wheat flour dough.

You will get a round shape that’s perfect!

Tips

  1. You don’t need too much water. Add a little bit at a time.
  2. Keep an eye on the heat level when making rotis.  Use medium-high heat and adjust to medium if it browns too quickly, as all stoves are a bit different.
  3. Look for a superfine almond flour or almond meal at grocery stores.  The grind impacts the density and taste of the roti.
  4. If using plastic wrap/cut Ziploc bag, I found spreading a little oil helps peel the roti circle.
  5. Add chia seeds or flax seeds for a variation.

Serving

In Indian cuisine, we serve roti with many main dishes, such as sabzi. This delicious flatbread is best served warm as a side dish to hearty mains like Aloo Gobi Matar or Butter Paneer Masala.  

Storing

The roti is best served fresh.  Keep keto chapati in an airtight container.

You can store uncooked roti dough in the fridge.

Almond flour roti on a plate.

Almond Flour Roti

Shilpa Joshi
An almond flour roti made with just 4 ingredients! All you need to make this Indian flatbread is almond flour, salt, oil, and water to make this gluten-free roti. It is a bit thick like bhakri with a satisfying bite.
5 from 1 vote
Course Main Course
Cuisine Indian
Servings 4 roti

Equipment

  • 1 Mixing bowl
  • 1 roti press or tortilla press
  • 1 zip loc bag or plastic wrap
  • 1 tawa or griddle

Ingredients
  

  • 1⅛ cup almond flour I used the Kirkland brand from Costco
  • 1 tsp oil plus extra for greasing the plastic wrap or zip loc bag
  • ¼ tsp salt
  • cup water

Instructions
 

  • In a bowl, combine the almond flour, oil and salt. Mix well with hands or a fork to ensure even distribution of salt and oil.
  • Knead the Dough: Add half the water, mix to combine. Then slowly add remaining water as needed. I used all of the amount listed. Knead well with your hands for five minutes.
  • You will get a smooth, pliable dough. Cover and let rest for 10 minutes.
  • Divide the dough into four portions approximately the same size.
  • Make Roti: Line a tortilla press with plastic wrap or a cut ziploc bag on both the top and bottom. Place the lightly flattened almond flour roti on the bottom.
    Alternatively, you can place a ball of dough between two sheets of parchment paper. Use a rolling pin to flatten the dough into a thin, round roti.
    I find the tortilla press to be easier and makes the roti much more manageable.
  • Cook on a Pan
    Heat a non-stick pan over medium heat. Carefully transfer the flattened roti onto the hot pan. Cook for 1-2 minutes on each side or until golden brown spots appear.
  • Repeat: Repeat the rolling and cooking process for the remaining dough portions.
  • Serve: Serve the almond flour roti warm.
Tried this recipe?Let us know how it was!

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