Paleo Garlic Chili Roti
Elevate your Paleo cooking game with this flavorful and versatile **Paleo Garlic Chili Roti**! This gluten-free, grain-free flatbread is crafted with a nourishing blend of almond flour, coconut flour, and tapioca starch, offering the perfect balance of pliability and chew. Infused with the bold, aromatic flavors of fresh minced garlic and fiery red chili, each bite comes alive with a tantalizing kick. A splash of creamy coconut milk adds a subtle richness, while a final sprinkle of fresh cilantro brings a pop of brightness. These soft and slightly crispy rotis are quick to make in just 35 minutes, and they're perfect as a standalone snack or paired with your favorite Paleo-friendly dips, curries, or soups. Healthy, satisfying, and bursting with spice, this recipe is a must-try for those craving a creative twist on traditional flatbreads!
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Recipe Information
Ingredients
- 1 cup almond flour
- 2 tablespoons coconut flour
- 2 tablespoons tapioca starch
- 3 garlic cloves, minced
- 1 fresh red chili, finely chopped
- 1 cup coconut milk
- 2 tablespoons olive oil
- 1 teaspoon salt
- 2 tablespoons fresh cilantro, chopped
Instructions
In a large mixing bowl, combine the almond flour, coconut flour, tapioca starch, minced garlic, chopped red chili, and salt. Mix well to ensure the dry ingredients are evenly distributed.
Slowly add the coconut milk into the flour mixture, stirring continuously until a dough forms. The dough should be soft, pliable, and slightly sticky.
Add the olive oil to the dough and knead it gently until the oil is fully incorporated. If the dough seems too sticky, add a little more tapioca starch, one teaspoon at a time, until it reaches the desired consistency.
Divide the dough into 8 equal portions and shape each portion into a ball. Flatten each ball into a thin circle, approximately 6 inches in diameter, using your hands or a rolling pin.
Preheat a non-stick skillet or flat pan over medium heat. Once hot, place one of the roti rounds onto the skillet.
Cook the roti for 2-3 minutes on one side, or until it starts to puff up and develop brown spots. Flip it over and cook for another 2 minutes on the other side.
Repeat the process with the remaining dough portions.
Once all rotis are cooked, garnish them with the chopped cilantro for an added fresh flavor.
Serve the garlic chili roti warm and enjoy as a standalone snack or with your favorite Paleo dip or curry.
Nutrition Facts
Calories |
1040 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.9 g | 101% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2424 mg | 105% | |
| Total Carbohydrate | 72.5 g | 26% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 24.5 g | ||
| Protein | 24.9 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 256 mg | 20% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 674 mg | 14% | |
*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.
