Gluten-Free Egg Prata
Elevate your breakfast or snack game with this delightful recipe for Gluten-Free Egg Prata, a crispy, golden flatbread stuffed with savory egg goodness. Designed for those following a gluten-free diet, this recipe uses a blend of gluten-free all-purpose flour, tapioca flour, and xanthan gum to create a soft yet sturdy dough that mimics traditional prata. Infused with fresh cilantro and optional green chilies, the egg filling adds a burst of flavor and heat. Perfectly cooked in ghee or oil for a rich, flaky texture, this dish is ready in under an hour and pairs irresistibly well with curry or chutneys. Whether you’re seeking a wholesome gluten-free meal or a new twist on classic egg prata, this recipe is sure to impress!
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 2 tablespoons Tapioca flour
- 1 teaspoon Xanthan gum
- 0.5 teaspoon Salt
- 1 cup Water
- 4 large Eggs
- 2 tablespoons Ghee or oil
- 2 tablespoons Clarified butter or oil
- 0.25 cup Chopped cilantro
- 2 optional, tablespoons Chopped green chilies
Instructions
In a large mixing bowl, combine the gluten-free all-purpose flour, tapioca flour, xanthan gum, and salt.
Slowly add water to the dry ingredients while mixing with a spoon until the mixture begins to form a dough.
Knead the dough gently for about 5 minutes until smooth. If the dough is too sticky, add a little more flour, one tablespoon at a time.
Divide the dough into 4 equal portions and shape them into balls. Cover with a damp cloth and let rest for 15 minutes.
While the dough is resting, beat the eggs in a bowl and stir in the chopped cilantro and chilies (if using).
Roll out each dough ball on a lightly floured surface into a thin circle, about 8 inches in diameter.
Heat a non-stick skillet or griddle over medium heat. Add a teaspoon of ghee or oil.
Place one rolled dough circle onto the skillet. Cook for about 1-2 minutes until you see bubbles forming on the surface.
Pour a quarter of the beaten egg mixture onto the prata, spreading evenly with a spatula.
Fold the sides of the prata to form a square or envelope shape, enclosing the egg mixture.
Add more ghee or oil around the edges and cook for 2 more minutes until the egg is set and the prata is golden brown.
Flip and cook the other side for another 2-3 minutes.
Repeat the process for the remaining dough and egg mixture.
Serve hot with your favorite curry or dip.
Nutrition Facts
Calories |
1739 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.9 g | 100% | |
| Saturated Fat | 40.9 g | 204% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 900 mg | 300% | |
| Sodium | 1510 mg | 66% | |
| Total Carbohydrate | 230.7 g | 84% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 3.5 g | ||
| Protein | 31.7 g | 63% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 163 mg | 13% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 400 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
