Paleo Chapati
Discover a grain-free twist on a beloved classic with this Paleo Chapati recipe, perfect for those following a paleo diet or seeking gluten-free flatbread options. Made with a wholesome blend of almond flour, tapioca flour, and coconut flour, these chapatis are soft, pliable, and subtly nutty in flavor. The psyllium husk powder ensures a perfectly elastic dough, while olive oil adds a touch of richness. Quick and easy to prepare in just 25 minutes, these flatbreads come together beautifully on a hot skillet, creating golden-brown spots that make them impossible to resist. Serve them warm alongside your favorite paleo-friendly curries, soups, or spreads for a hearty and healthy accompaniment. This recipe is ideal for those looking to enjoy traditional flatbreads without sacrificing their dietary goals.
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Recipe Information
Ingredients
- 1 cup almond flour
- 0.5 cup tapioca flour
- 2 tablespoons coconut flour
- 1 tablespoon psyllium husk powder
- 0.25 teaspoon baking soda
- 0.5 teaspoon salt
- 0.75 cup warm water
- 1 tablespoon olive oil
Instructions
In a large mixing bowl, combine the almond flour, tapioca flour, coconut flour, psyllium husk powder, baking soda, and salt. Whisk the dry ingredients together until well blended.
Add the warm water and olive oil to the dry mixture. Stir with a spatula or use your hands until a dough begins to form.
Knead the dough in the bowl for about a minute to ensure it is smooth and well-combined. If the dough feels too dry, add a little more warm water, one tablespoon at a time.
Divide the dough into 4 equal portions. Roll each portion into a ball and flatten it slightly.
Place one dough ball between two sheets of parchment paper, and using a rolling pin, roll it into a thin circle about 6 inches in diameter. Repeat with the remaining dough balls.
Preheat a non-stick skillet or cast-iron pan over medium heat.
Once the pan is hot, carefully peel off the top layer of parchment paper and place the chapati in the skillet, sticky-side down.
Cook the chapati for about 2-3 minutes on the first side, or until bubbles form on the surface and the edges look cooked.
Flip the chapati and cook for another 2 minutes on the other side until golden brown spots appear.
Remove the chapati from the skillet and keep it warm by covering with a kitchen towel. Repeat the cooking process for the remaining dough.
Serve warm with your favorite paleo-friendly curries or dips.
Nutrition Facts
Calories |
988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.4 g | 83% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1517 mg | 66% | |
| Total Carbohydrate | 92.4 g | 34% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 6.7 g | ||
| Protein | 23.6 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 241 mg | 19% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 190 mg | 4% | |
*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.
