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Wheat Gluten Tava Roti

While the traditional wheat flour roti is not an option with low carb / keto diet it is possible to get closer to the taste using Soya flour. The Tava Roti recipe is fine but feels a bit brittle. This recipe is great though as I felt it was almost like the real deal.

Danger

This recipe is based on wheat gluten so it is not suitable for those with Gluten Intolerance. I am sure it's obvious but still.

Key Stats

🥗 🥛
1.13 Net Carbs per Serving

Prep Time: 2.5 hours

Cooking Time: 10 minutes

Serves: 6 pieces

Type: Vegetarian

Category: Indian

  • Ingredients

    S.No Ingredient Amount Step
    1. Soya Flour 1/2 cup Step 1
    2. Vital Wheat Gluten 2 tbsp Step 1
    3. Water 1/4 cup Step 2
    4. Ghee 1/2 Teaspoon Step 7

  • Cookware


    1. Flat Pan
    2. Roller Pin Or Tortilla Press

Nutritionix Link

Copy the ingredients from below and adjust as needed.

Copy Ingredients 
Soya Flour - 1/2 CUP
Vital Wheat Gluten - 2 TBSP
Water - 1/4 CUP
Ghee - 1/2 TEASPOON

  • Steps

    • Step 1: Take 1/2 cup Soya Flour and 2 tbsp vital wheat gluten.
    • Step 2: Add 1/4 cup water to create the roti dough. Add slowly and stop once the dough is right consistency.
    • Step 3: Cover the dough with damp cloth and leave it for about 1-2 hours.
    • Step 4: Now make small balls of the dough.
    • Step 5: Flatten them using a roller pin or tortilla press.
    • Step 6: Cook for 1 minute or so on a flat pan.
    • Step 7: Once cooked, add 1/2 Teaspoon ghee and keep aside for a minute.
    • Step 8: Serve hot with curry.

  • Process

    Step 1: Take1/2 cup soya flourand2 tbsp vital wheat gluten.Step 2: Add1/4 cup waterto create theroti dough. add slowly and stop once the dough isright consistency.Step 3: Cover the dough with damp cloth and leave it forabout 1-2 hours.Step 4: Now make small balls of the dough.Step 5: Flatten them using a roller pin or tortilla press.Step 6: Cook for 1 minute or so on a flat pan.Step 7: Once cooked, add1/2 teaspoon gheeand keep aside for a minute.Step 8: Serve hot with curry.

Nutrition Info

Nutrition Labels

Scroll to see nutrition facts for different servings and weights for this recipe.

◀
Nutrition Facts
Amount In Whole Recipe (212.5 gms)
Net Carbs 6.79 g
Calories 339.3 Kcal
% Daily Value*
Total Fat 13.81 grams 19.72% Daily Value
Saturated Fat 3.19 grams 15.94% Daily Value
Trans Fat 0.0 grams
Polyunsaturated Fat 6.41 grams
Monounsaturated Fat 3.14 grams
Cholesterol 6.4 milligrams 2.13% Daily Value
Sodium 12.35 milligrams 0.54% Daily Value
Total Carbohydrates 14.17 grams 5.45% Daily Value
Dietary Fiber 7.38 grams 24.6% Daily Value
Sugars 3.6 grams
Protein 44.41 grams
Vitamin D 0.0 micrograms 0.0% Daily Value
Calcium 166.9 milligrams 23.84% Daily Value
Iron 7.73 milligrams 65.77% Daily Value
Potassium 648.12 milligrams 18.52% Daily Value
Zinc 1.64 milligrams 19.89% Daily Value
Caffeine 0.0mg
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2000 calories a day is used for general nutrition advice.
Data not available
Nutrition Facts
Amount Per 100gms
Net Carbs 3.19 g
Calories 159.67 Kcal
% Daily Value*
Total Fat 6.5 grams 9.28% Daily Value
Saturated Fat 1.5 grams 7.5% Daily Value
Trans Fat 0.0 grams
Polyunsaturated Fat 3.02 grams
Monounsaturated Fat 1.48 grams
Cholesterol 3.01 milligrams 1.0% Daily Value
Sodium 5.81 milligrams 0.25% Daily Value
Total Carbohydrates 6.67 grams 2.56% Daily Value
Dietary Fiber 3.47 grams 11.58% Daily Value
Sugars 1.69 grams
Protein 20.9 grams
Vitamin D 0.0 micrograms 0.0% Daily Value
Calcium 78.54 milligrams 11.22% Daily Value
Iron 3.64 milligrams 30.95% Daily Value
Potassium 305.0 milligrams 8.71% Daily Value
Zinc 0.77 milligrams 9.36% Daily Value
Caffeine 0.0mg
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2000 calories a day is used for general nutrition advice.
Data not available
Nutrition Facts
Amount Per Serving (Total Servings: 6)
Net Carbs 1.13 g
Calories 56.55 Kcal
% Daily Value*
Total Fat 2.3 grams 3.29% Daily Value
Saturated Fat 0.53 grams 2.66% Daily Value
Trans Fat 0.0 grams
Polyunsaturated Fat 1.07 grams
Monounsaturated Fat 0.52 grams
Cholesterol 1.07 milligrams 0.36% Daily Value
Sodium 2.06 milligrams 0.09% Daily Value
Total Carbohydrates 2.36 grams 0.91% Daily Value
Dietary Fiber 1.23 grams 4.1% Daily Value
Sugars 0.6 grams
Protein 7.4 grams
Vitamin D 0.0 micrograms 0.0% Daily Value
Calcium 27.82 milligrams 3.97% Daily Value
Iron 1.29 milligrams 10.96% Daily Value
Potassium 108.02 milligrams 3.09% Daily Value
Zinc 0.27 milligrams 3.32% Daily Value
Caffeine 0.0mg
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2000 calories a day is used for general nutrition advice.
Data not available
Nutrition Facts
Amount in 2 Servings (Total Servings: 6)
Net Carbs 2.26 g
Calories 113.1 Kcal
% Daily Value*
Total Fat 4.6 grams 6.57% Daily Value
Saturated Fat 1.06 grams 5.32% Daily Value
Trans Fat 0.0 grams
Polyunsaturated Fat 2.14 grams
Monounsaturated Fat 1.05 grams
Cholesterol 2.13 milligrams 0.71% Daily Value
Sodium 4.12 milligrams 0.18% Daily Value
Total Carbohydrates 4.72 grams 1.82% Daily Value
Dietary Fiber 2.46 grams 8.2% Daily Value
Sugars 1.2 grams
Protein 14.8 grams
Vitamin D 0.0 micrograms 0.0% Daily Value
Calcium 55.63 milligrams 7.95% Daily Value
Iron 2.58 milligrams 21.92% Daily Value
Potassium 216.04 milligrams 6.17% Daily Value
Zinc 0.55 milligrams 6.63% Daily Value
Caffeine 0.0mg
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2000 calories a day is used for general nutrition advice.
Data not available
▶

  • Net Carbs in each Ingredient

    Ingredient Qty in recipe Net Carbs (gms) Qty in gms Source
    SOYA FLOUR 1/2 CUP 2.83 120 Nutritionix
    VITAL WHEAT GLUTEN 2 TBSP 3.96 30 Nutritionix
    WATER 1/4 CUP 0 60 Nutritionix
    GHEE 1/2 TEASPOON 0 2.5 Nutritionix

Cooklang

Recipe in Cooklang 
>> Serving Size: 6 pieces
>> Cooking Time: 10 minutes
>> Prep Time: 2.5 hours
>> Category: Indian
>> Type: Vegetarian
Take  @Soya Flour{1/2%cup} and @vital wheat gluten{2%tbsp}. 
Add @water{1/4%cup} to create the roti dough. Add slowly and stop once the dough is right consistency.
Cover the dough with damp cloth and leave it for about ~{1-2%hours}. 
Now make small balls of the dough.
Flatten them using a #roller pin or tortilla press{}.
Cook for ~{1%minute} or so on a #flat pan{}. 
Once cooked, add @ghee{1/2%Teaspoon} and keep aside for a minute.
Serve hot with curry.