(Roti Style – Oven, Scalable)
This is the step up from wraps.
Still simple, still reliable—but a bit thicker, more “bread-like,” and better for scooping or folding.
Same system. Just a different volume.
🧾 Ingredients (1 Pair = 2 flatbreads)
- 2 eggs
- 2 tbsp Greek yogurt
- 2 tbsp almond meal
- Pinch salt
🌿 Optional (for “roti-like” flavour)
Pick one or two max (keep it simple):
- Pinch cumin powder
- Pinch coriander powder
- Tiny pinch garam masala
- Optional: brush with ghee or butter after baking
👉 These don’t make it authentic roti—but they push it in that direction
🥄 Mix
- Use a fork
- Mix until smooth and slightly thickened
- No lumps
🔥 Method
- Preheat oven to 180°C
- Line tray with baking paper
- Lightly spray oil on the paper
- Scoop ~1/3 cup per flatbread
- Pour into 2 separate portions
- Let it settle naturally (no spreading, no tilting)
- Bake 10–12 minutes
✅ How to know it’s done
- Fully set
- Slightly firmer than wrap
- Lightly golden in spots
Let sit 1–2 minutes
🌯 Use (LKC method)
- Leave on baking paper
- Fold or tear
- Use for:
- wrapping heavier fillings
- scooping sauces
- dipping
❄️ Freeze (same system)
- Cool completely
- Check release from paper
- Leave on paper
- Stack: flatbread + paper / flatbread + paper
- Freeze flat
- Once frozen → bag
🔥 Reheat
- Take 2 (1 pair)
- Microwave 20–40 sec (on paper)
- Aim for warm + flexible
🎯 What success looks like
- Holds together better than wrap
- Slight bend without cracking
- Works for scooping
🧠 LKC System
1 Pair = 1 meal base
Scale easily:
- 2 pairs → 4 eggs
- 3 pairs → 6 eggs
Same process. Same consistency.
⚠️ Keep it simple
- Don’t overload spices
- Don’t chase authenticity
- Don’t over-thicken
Run this as written first
🧱 Why this works
- More almond meal = structure
- Oven = even cooking
- Fixed volume = predictable outcome
- Optional spices = flavour direction
This is not traditional roti.
It’s a reliable, keto-friendly flatbread system that gets you close enough—without complexity.
Consistency first. Flavour second.