Whole30 Layered Indian Parotta
Experience the irresistible charm of the Whole30 Layered Indian Parotta, a gluten-free and dairy-free twist on a classic South Indian bread that's both wholesome and indulgent. Crafted with almond flour and arrowroot powder, this recipe delivers tender, flaky layers reminiscent of traditional parotta while staying true to Whole30 guidelines. The dough is enriched with coconut milk and coconut oil, ensuring a rich and fragrant flavor profile, and carefully folded and rolled to create the signature layers that crisp up beautifully when cooked. Ready in under an hour, these parottas pair perfectly with Whole30-compliant curries or stews, making them a versatile and satisfying addition to your clean-eating repertoire. Whether you're embracing Whole30 or simply seeking a healthier take on a beloved bread, this recipe is sure to impress!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.5 cup Arrowroot powder
- 0.5 cup Coconut milk
- 0.25 cup Coconut oil
- 1 teaspoon Salt
- 0.25 cup Water
- 2 tablespoons Olive oil
Instructions
In a large mixing bowl, combine the almond flour, arrowroot powder, and salt.
Mix the coconut milk and water together in a separate container until well combined.
Slowly add the liquid mixture to the dry ingredients, kneading gently to form a dough.
Melt the coconut oil and add 2 tablespoons to the dough. Knead until the dough is smooth and elastic.
Divide the dough into 4 equal portions and roll each into a ball. Cover with a damp cloth and set aside to rest for 15 minutes.
On a clean surface, flatten one dough ball into a thin circle using a rolling pin. Brush the surface lightly with olive oil.
Gently fold the flattened dough in an accordion-style pleat, then coil it into a spiral shape.
Gently flatten the coiled dough spiral again into a circular shape using the rolling pin.
Preheat a non-stick skillet over medium heat. Carefully place the parotta on the skillet.
Cook each side for 2–3 minutes or until golden brown, brushing with a little more olive oil if needed.
Repeat steps 6-10 for the remaining dough balls.
Serve warm as an accompaniment to your favorite Whole30-compliant dish.
Nutrition Facts
Calories |
2340 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.9 g | 231% | |
| Saturated Fat | 57.5 g | 288% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2384 mg | 104% | |
| Total Carbohydrate | 162.4 g | 59% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 15.3 g | ||
| Protein | 41.5 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 473 mg | 36% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 122 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.
