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Our low carb, high fiber Indian staple


FiberFlour                    100g

Yeast                               2g (optional)

Olive Oil                          5g

Salt                                  3g

Water                             75g  




  1. Put flour and salt into a food processor.

  2. Add water turn on at low speed. Trickle in some olive oil.

  3. The dough will come together into a ball quickly ~20-30 seconds.

  4. Roll into balls of about ~50g on a board dusted with flour. 

  5. Flatten the balls using your hand and then a rolling pin making sure to keep the area sufficently dusted with flour to prevent sticking.

  6. Cooked on a very hot plate for around 60 seconds each side.



  • Easy to scale up this formula water 70-80% of flour, salt and yeast 2% of flour.

  • Yeast is optional but would increase volume and lightness if dough left to proof for 30-60 mins.

  • Keeping your work area dusted with flour prevents the moist dough from sticking to your work surfaces, never be afraid of too much dusting flour!

Nutritional Information

per 100g

Fat                                 6g

Carbs                              9g

Fiber                             25g

Protein                           14g

Want more recipes?

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