In a large bowl, combine the flaxseed flour, almond flour, oats fiber, xanthan gum, and salt.
Pour the boiling water into the dry ingredients.
Stir quickly to combine everything into a dough.
The dough should be firm and not too sticky.
If it’s too sticky, add a little more almond flour.
If it’s too dry, add a bit more boiling water. Let the dough cool for a few minutes until it’s comfortable to handle.
Knead the dough for about 2-3 minutes until it’s smooth and elastic.
Divide the dough into 2 small balls, about the size of a golf ball.
Place a piece of parchment paper on a flat surface.
Place one dough ball on the parchment paper and cover it with another piece of parchment paper.
Roll the dough ball into a thin, round paratha shape using a rolling pin.
You can make it as thin or thick as you prefer.
Heat a non-stick skillet or griddle over medium-high heat.
Carefully place the rolled-out paratha onto the hot skillet.
Cook on each side for few seconds, then pour ghee and cook until golden brown and crispy.
Press down gently with a spatula to ensure even cooking.
Serve the keto crispy paratha hot with your favorite low-carb curry, yogurt, or chutney.
