Paleo Plain Paratha
Discover a wholesome twist on a traditional favorite with this Paleo Plain Paratha recipe, a gluten-free and grain-free delight that perfectly aligns with paleo lifestyles. Crafted with a blend of almond flour, tapioca flour, and coconut flour, these soft and pliable flatbreads boast a nutty flavor and tender texture. Simple yet satisfying, the recipe uses coconut oil and warm water to achieve a dough that's easy to roll and cook to golden perfection. Ready in just 35 minutes, these parathas are ideal for pairing with paleo-friendly curries or enjoying as a standalone treat. Elevate your meals with these versatile and nutritious flatbreads—perfect for anyone seeking a healthier alternative to traditional wheat-based options. SEO keywords: paleo paratha recipe, gluten-free flatbread, grain-free Indian bread, almond flour recipe, easy paleo bread.
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Recipe Information
Ingredients
- 1 cup Almond flour
- 0.5 cup Tapioca flour
- 2 tablespoons Coconut flour
- 0.5 teaspoon Salt
- 2 tablespoons Coconut oil
- 0.5 cup Warm water
- 2 tablespoons Coconut oil
Instructions
In a large mixing bowl, combine the almond flour, tapioca flour, coconut flour, and salt. Mix well to ensure even distribution of all the dry ingredients.
Add 2 tablespoons of melted coconut oil to the dry mixture. Use your hands or a spoon to incorporate the oil until the mixture resembles coarse breadcrumbs.
Gradually add the warm water to the flour mixture, stirring continuously, until a soft dough forms. The dough should be pliable but not sticky. If it's too sticky, add a little more tapioca flour; if too dry, add a bit more water.
Divide the dough into four equal portions. Roll each portion into a ball.
Place one dough ball between two sheets of parchment paper. Using a rolling pin, gently roll it out into a circle about 6 inches in diameter. Repeat the process with the remaining dough balls.
Heat a non-stick skillet or griddle over medium heat. Lightly brush the surface with coconut oil.
Carefully peel away the top layer of parchment paper from the rolled-out dough and flip the paratha onto the skillet, using the parchment to help guide it. Gently peel off the remaining parchment.
Cook the paratha for about 2-3 minutes on one side, until bubbles start to form and the edges begin to lift. Flip it over and cook for another 2 minutes on the other side until golden brown spots appear.
Remove the cooked paratha from the pan and set it on a plate. Cover the parathas with a clean kitchen towel to keep them warm while you cook the remaining parathas.
Serve the Paleo Plain Parathas warm, paired with your favorite paleo-friendly curry or enjoyed on their own.
Nutrition Facts
Calories |
1329 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.9 g | 136% | |
| Saturated Fat | 51.7 g | 258% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1197 mg | 52% | |
| Total Carbohydrate | 83.9 g | 31% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 6.7 g | ||
| Protein | 23.6 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 222 mg | 17% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 103 mg | 2% | |
*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.
