I call this my happy bread because it has satisfied my cravings for chapati and parathas (Indian flatbreads).

Starting keto diet 4 years ago, I was experimenting with many bread recipes and this particular recipe makes me so satisfied and happy. I usually go through recipes on the internet but I will always improvise them for my taste and satisfaction. I made this bread with a combination of both almond and coconut flour. This recipe came out very well. This flatbread is soft and also pliable. You can add your desired spice flavors to it, I added dried fenugreek leaves and garlic powder, you can also add turmeric powder, cumin powder, or any other seasonings or spice powders of your choice. It tastes great. Since it is pliable you can use it as a wrap, or you can even use it as a pizza base, or just eat them with your curries and side dishes.


1 cup of almond flour

1/4 cup of coconut flour

5 tablespoons of psyllium husk

1 teaspoon salt

1 teaspoon baking soda

1 tablespoon of dried fenugreek leaves (optional)

1 teaspoon of garlic powder

1 tablespoon vinegar

3 tablespoons of olive oil or any other cooking oil

1 and 1/2 cups of warm water


In a large bowl mix together all the dry ingredients. I have added garlic powder and dried fenugreek leaves to flavor the bread, you can use any spice powder of your choice.

Then to this dry mixture add 2 tablespoons of oil and mix the dry flour till, it becomes crumbly. Now add the vinegar and mix, and then add the warm water to the mixture and mix well with your clean hands. When the dough starts forming add 1 tablespoon of olive oil and make it into a smooth dough.

Close with a lid and leave the dough ball in the mixing bowl for about 20 minutes to allow it to set.

Now remove the big dough ball to a flat surface and cut the dough ball into 8 -16 balls of dough. If you have a tortilla /chapati maker you can use it or you can place each ball of dough between 2 sheets of parchment paper and roll it into round tortillas with your rolling pin.

I have a wooden tortilla press and so I kept the dough balls between parchment paper inside the wooden press to make the chapatis.

Place a nonstick pan in medium high heat and place the rolled flatbread and fry them for a minute or two on each side. When you flip them make sure to gently press them so that the heat reaches the center and they get well cooked.

Enjoy after they cool down.

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