Paleo Layered Indian Parotta
Indulge in the flaky, buttery layers of this Paleo Layered Indian Parotta—a gluten-free, grain-free twist on the beloved South Indian flatbread. Made with nutrient-rich flours like coconut, almond, and tapioca, and bound together with creamy coconut milk and eggs, this paleo-friendly recipe captures the signature texture of traditional parotta while catering to modern dietary preferences. The dough is skillfully rolled, coiled, and cooked to golden perfection, creating delicate layers that are both crisp and tender. Ready in under an hour, this versatile flatbread pairs beautifully with your favorite paleo-friendly curries or dips, making it a crowd-pleaser for any meal. Perfect for those following paleo or gluten-free diets, this Indian-inspired delight is sure to satisfy!
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Recipe Information
Ingredients
- 1 cup Coconut flour
- 1 cup Tapioca flour
- 0.5 cup Almond flour
- 3 large Eggs
- 0.75 cup Coconut milk
- 0.25 cup Coconut oil
- 0.5 teaspoon Salt
- 0.5 teaspoon Baking soda
- 2 tablespoons Olive oil
Instructions
In a large mixing bowl, combine coconut flour, tapioca flour, almond flour, salt, and baking soda. Stir well to blend the dry ingredients thoroughly.
In another bowl, whisk together the eggs and coconut milk. Gradually add this wet mixture to the dry ingredients, stirring continuously to form a dough.
Melt the coconut oil and add it to the dough. Knead until the mixture is smooth and elastic-like. The dough should be pliable and not sticky.
Divide the dough into six equal balls. Cover them with a damp cloth to prevent drying out.
On a flat surface, lightly dusted with tapioca flour, flatten each dough ball with a rolling pin into a thin circular shape, about 1/8 inch thick.
Brush a thin layer of olive oil on the rolled dough. Using a knife, cut 3-4 slits from the center out to the edge, like spokes of a wheel.
Grab the edge of one of the segments and start rolling the dough towards the center, forming a spiral or coil. Once completely rolled, gently flatten this under your palm.
Heat a non-stick skillet or griddle over medium heat and brush it lightly with olive oil.
Place the coiled and flattened dough on the skillet and cook for 2-3 minutes on each side or until golden brown spots appear, indicating the parotta is cooked through.
Repeat the process for remaining dough balls. Serve warm with your favorite paleo-friendly curry or accompaniments.
Nutrition Facts
Calories |
2250 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.3 g | 180% | |
| Saturated Fat | 73.8 g | 369% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 2181 mg | 95% | |
| Total Carbohydrate | 210.9 g | 77% | |
| Dietary Fiber | 54.9 g | 196% | |
| Total Sugars | 29.1 g | ||
| Protein | 52.4 g | 105% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 248 mg | 19% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1150 mg | 24% | |
*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.
