Paleo Roti Prata
Discover a healthier twist on a beloved classic with this Paleo Roti Prata recipe, perfect for those following grain-free or gluten-free diets. Made with a wholesome blend of almond flour, coconut flour, arrowroot powder, and tapioca starch, these soft and flaky flatbreads are crafted to mimic the traditional texture of roti prata while remaining Paleo-friendly. The dough comes together effortlessly with creamy coconut milk, a large egg, and coconut oil, creating the perfect balance of pliability and flavor. Cooked to golden perfection in ghee, each piece offers a satisfying crisp exterior with a tender bite. Serve this delicious Paleo Roti Prata alongside your favorite Paleo curry or enjoy as a versatile side to elevate any meal. Ready in just 35 minutes, this recipe is a must-try for anyone craving a healthier, yet equally indulgent, alternative to roti prata.
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Recipe Information
Ingredients
- 1 cup Almond flour
- 0.5 cup Arrowroot powder
- 2 tablespoons Coconut flour
- 0.25 cup Tapioca starch
- 0.5 cup Coconut milk
- 1 large Egg
- 2 tablespoons Coconut oil
- 0.5 teaspoon Sea salt
- 2 tablespoons Ghee
Instructions
In a large mixing bowl, combine almond flour, arrowroot powder, coconut flour, tapioca starch, and sea salt, stirring well until evenly mixed.
In another bowl, whisk together the coconut milk, egg, and melted coconut oil until the mixture is smooth and well combined.
Gradually add the wet mixture to the dry ingredients, stirring continuously until a dough forms. The dough should be soft but not sticky. If it’s too sticky, add a bit more almond flour; if it’s too dry, add more coconut milk a tablespoon at a time.
Divide the dough into 4 equal portions and roll each into a ball.
Dust a clean surface with a little arrowroot powder and roll out each dough ball into a thin, circular flatbread approximately 8 inches in diameter.
Heat a non-stick skillet over medium heat and melt 1/2 tablespoon of ghee in the skillet.
Place one rolled-out dough onto the hot skillet and cook for about 2 minutes on each side, or until golden brown with some brown spots.
Repeat the process for the remaining dough portions, adding more ghee to the skillet as necessary.
Serve the Paleo Roti Prata warm, with your choice of Paleo-friendly curry or as a versatile side.
Nutrition Facts
Calories |
1935 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.1 g | 146% | |
| Saturated Fat | 48.8 g | 244% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 1310 mg | 57% | |
| Total Carbohydrate | 207.1 g | 75% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 15.3 g | ||
| Protein | 30.6 g | 61% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 305 mg | 23% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 295 mg | 6% | |
*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.
