Flour Zero Roti Recipe

TWF’s Flour Zero is a wheat-based keto flour. It has a smart flour construct that utilizes the wheat starch for soft keto rotis, that puff and tear just like regular wheat rotis but limits its availability in the body. With just 0.98g net carb per roti, a Flour Zero roti has an almost 87% lower net carb than regular wheat rotis without compromising on taste and textures.

Ingredients

Method

Flour Zero Roti – Kneading

1. Measure 100g of Flour Zero into a mixing bowl or a patila. Add 100g warm water and mix until all of the flour is hydrated and a dough is formed. Note – Add water little at a time, in 2-3 parts. Warm water helps in better hydration of complex starches and proteins in the flour for an easier kneading experience.
2. Knead the dough with your knuckles either on the work counter or in the patila until the dough becomes smooth. Note – you will observe that the dough is sticky unlike your regular whole wheat dough but the stickiness will subside after resting the dough for atleast 20 minutes.
3. Cover the dough with a damp cloth and let it rest for upto 10 minutes. Flour Zero is a Multi-Dimensional flour™ with complex starch protein interactions. The resting time allows these networks to hydrate and align. It also increases bio-availability of micro-nutrients to your body. This improves quality of rotis, makes them easily digestible and more nutritious.

Flour Zero Roti -Rolling

1. Divide the dough in to 5 equal parts, approximately 35g each.
2. Roll the dough piece into a smooth ball and flatten it into a small discs between your palms.
3. Coat it with dry flour and roll out into a round roti with rolling pin. Apply uniform pressure to have uniform thickness through out. Roll the Flour Zero rotis a little thicker than the normal wheat rotis. The complex fibers in the rotis keep absorbing water even after cooking. The thick rotis are able to retain moisture and the rotis remain softer for longer.

Flour Zero Roti -Puffed up Roti!

1. Transfer the roti on a hot griddle pan and wait until the color starts to change. Then flip to the other side and wait until you spot small air pockets. (Note – Always use a hot griddle pan. Cooking roti on colder tawa will compromise the puff.)
2. Transfer on to direct fire using a jala and allow it to puff up and flip it to char the other side on fire.
3. Roll out rotis as they cook, one after the other.

You can now enjoy puffy, soft rotis even on a keto diet with your favorite curry!