You can also find this recipe on page 13 in the Keto & Spice Cookbook.
100g Coconut Flour
20g Psyllium Husks
1/2 tsp Baking Powder
400ml Warm Water
In a bowl mix all the dry ingredients together. Rub the mix between your fingers to remove any lumps.
Add water (the best combination is 1/2 boiled water & 1/2 cold water) and mix with a spoon until it turns into a firm dough - this takes about 30 seconds.
Allow the mix to cool for 10-15 minutes.
Divide the mix to form 8 dough balls.
Place each dough ball between 2 sheets of grease-proof paper and, either using your hands or a rolling pin, create the size and shape roti you want.
Heat a good non stick pan over a medium / high temperature.
Peel the roti off the paper and place in the pan. Cook for 60-90 seconds before turning.
Cook the wrap to your taste - the longer you cook it, the crispier it will go. 60-90 seconds on each side will leave it soft.
If storing these before cooking, place them between sheets of greaseproof paper in the fridge.
Nutrition per serving
Calories 50, Carbs (net) 2.3 grams, Protein 2.5 grams, Fat 1.6 grams