Paleo Tandoori Roti
Experience the perfect fusion of tradition and health with this Paleo Tandoori Roti recipe, tailored for gluten-free and grain-free diets. Made with nutrient-rich almond, tapioca, and coconut flours, this soft and flavorful flatbread is subtly enhanced with coconut milk, olive oil, and a hint of optional garlic and cilantro. Skillet-cooked to perfection, it develops golden spots and mild puffiness, reminiscent of authentic tandoori roti, but without the wheat. Ready in just 25 minutes, it’s an excellent accompaniment to Paleo-friendly curries, soups, or stews, offering a satisfying and wholesome alternative to conventional bread. Perfect for those seeking a clean, nourishing twist on classic Indian cuisine!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 0.5 cup Tapioca flour
- 2 tablespoons Coconut flour
- 0.25 teaspoon Salt
- 0.25 teaspoon Baking powder
- 0.5 cup Warm water
- 2 tablespoons Coconut milk
- 1 tablespoon Olive oil or avocado oil
- 1 teaspoon Minced garlic (optional)
- 1 teaspoon Chopped cilantro (optional)
Instructions
In a medium-sized mixing bowl, combine almond flour, tapioca flour, coconut flour, salt, and baking powder. Mix well to ensure the dry ingredients are evenly distributed.
Slowly add warm water and coconut milk to the dry ingredients while stirring with a spoon or spatula. Continue mixing until a dough begins to form.
Add the olive oil and, if using, the minced garlic and chopped cilantro. Knead the dough gently with your hands until it is smooth and pliable. If the dough is too sticky, sprinkle a small amount of tapioca flour over it.
Divide the dough into 4 equal portions. Roll each portion into a small ball and flatten it into a disc about 1/4-inch thick using your hands or a rolling pin. Place the discs between two sheets of parchment paper to prevent sticking.
Heat a cast-iron skillet or non-stick pan over medium heat. Once the pan is hot, place one flattened roti onto the skillet.
Cook for about 2-3 minutes on one side, or until bubbles start to form and the underside develops golden-brown spots.
Flip the roti and cook the other side for another 2-3 minutes until fully cooked and slightly puffed. Repeat the process for the remaining dough portions.
Serve the Paleo tandoori roti warm. It pairs wonderfully with Paleo-friendly curries, soups, or stews.
Nutrition Facts
Calories |
961 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.9 g | 82% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 724 mg | 31% | |
| Total Carbohydrate | 87.1 g | 32% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 8.8 g | ||
| Protein | 23.7 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 226 mg | 17% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 137 mg | 3% | |
*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.
