Ingredients:-
- 1 cup almond flour
- 1/4 cup coconut flour
- 2 tbsp psyllium husk powder
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 large eggs
- 1/4 cup hot water
- 2 tbsp melted butter or ghee
- Coconut oil or avocado oil for frying
Instructions:-
- Prepare the Dough:
- In a medium bowl, whisk together the almond flour, coconut flour, psyllium husk powder, baking powder, and salt.
- In a separate bowl, beat the eggs, then add the hot water and melted butter or ghee. Mix well.
- Combine the wet ingredients with the dry ingredients and stir until a dough forms. Let the dough sit for about 5 minutes to allow the psyllium husk powder to absorb the moisture.
- Form the Frybread:
- Divide the dough into 4 equal portions.
- Roll each portion into a ball, then flatten into a disc about 1/4 inch thick. If the dough is too sticky, you can lightly dust your hands with additional almond flour.
- Fry the Bread:
- Heat about 1/4 inch of coconut oil or avocado oil in a large skillet over medium heat.
- Once the oil is hot, carefully place the dough discs into the skillet. Fry for about 2-3 minutes on each side, or until golden brown and crispy.
- Use a slotted spoon to remove the frybread from the oil and place it on a paper towel-lined plate to drain any excess oil.
- Serve:
- Serve the frybread warm with your favorite toppings, such as sugar-free syrup, whipped cream, or savory toppings like shredded cheese and sour cream.
Tips:
- Make sure the oil is hot enough before frying the bread to ensure a crispy texture.
- You can adjust the thickness of the frybread to your preference; thinner discs will be crisper, while thicker ones will be softer.
Enjoy your keto-friendly Indian frybread!
