Paleo Whole Wheat Chapati
Discover a delicious grain-free twist on a classic with this Paleo Whole Wheat Chapati recipe! Perfect for those following a paleo lifestyle or seeking gluten-free alternatives, this recipe swaps traditional whole wheat for a wholesome blend of almond flour, coconut flour, and tapioca flour, creating a soft and pliable flatbread with the perfect touch of nuttiness. Enhanced with psyllium husk powder for elasticity and a hint of olive oil for richness, these chapatis are quick to prepare—ready in just 25 minutes from start to finish. Whether paired with your favorite paleo-friendly curries, stews, or enjoyed as wraps, this versatile, easy-to-make bread will be a game-changer. Say hello to healthier homemade flatbreads that don’t compromise on taste or texture!
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Recipe Information
Ingredients
- 1 cup almond flour
- 2 tablespoons coconut flour
- 0.25 cup tapioca flour
- 1 tablespoon psyllium husk powder
- 0.5 teaspoon baking powder
- 0.25 teaspoon salt
- 0.5 cup warm water
- 1 tablespoon olive oil (or coconut oil)
Instructions
In a medium-sized mixing bowl, combine the almond flour, coconut flour, tapioca flour, psyllium husk powder, baking powder, and salt. Mix well to ensure all dry ingredients are evenly distributed.
Add the warm water and olive oil to the dry ingredients. Stir until a dough begins to form.
Knead the dough gently with your hands for 1-2 minutes to ensure it is smooth and pliable. If the dough feels too dry, add a teaspoon of water at a time until the desired consistency is achieved. If too sticky, sprinkle in a little more tapioca flour.
Divide the dough into 4 equal portions and roll each into a ball.
Place a sheet of parchment paper on your work surface and flatten one ball of dough slightly. Cover it with another sheet of parchment paper and use a rolling pin to roll it out into a thin, circular shape, about 6 inches in diameter. Repeat with the remaining dough balls.
Heat a non-stick skillet or cast-iron pan over medium heat. Once the pan is hot, place one rolled-out dough circle onto the pan.
Cook for 1-2 minutes until the bottom starts to develop golden-brown spots. Flip and cook the other side for another 1-2 minutes. Press down gently using a spatula for even cooking.
Repeat this process with the remaining dough circles.
Serve the chapatis warm with your favorite paleo-friendly curry, stew, or toppings.
Nutrition Facts
Calories |
876 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.8 g | 82% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 836 mg | 36% | |
| Total Carbohydrate | 66.8 g | 24% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 5.7 g | ||
| Protein | 23.5 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 235 mg | 18% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 186 mg | 4% | |
*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.
