Whole30 Tandoori Roti
Experience the irresistible blend of softness and flavor with this Whole30 Tandoori Roti recipe, a gluten-free twist on traditional Indian flatbread. Crafted with cassava flour and full-fat coconut milk, this perfectly chewy roti is dairy-free, grain-free, and Whole30-approved. Infused with a medley of warming spices like cumin, coriander, and garlic powder, it offers a wonderfully aromatic and savory taste that complements any meal. Preparing these delectable rotis is effortless with just 15 minutes of prep and cook time, and the optional fresh cilantro garnish adds a burst of vibrant freshness. Whether served alongside your favorite curry or as a standalone side dish, these skillet-cooked rotis deliver bold, wholesome flavors that fit seamlessly into your clean-eating lifestyle. Say goodbye to conventional bread and elevate your table with this nutritious and satisfying alternative!
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Recipe Information
Ingredients
- 1.5 cups Cassava flour
- 0.5 cups Coconut milk (full-fat, canned)
- 0.25 cups Water, warm
- 2 tablespoons Coconut oil, melted
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 0.25 teaspoons Garlic powder
- 0.25 teaspoons Ground cumin
- 0.25 teaspoons Ground coriander
- 2 tablespoons Fresh cilantro, chopped (optional for garnish)
Instructions
In a large mixing bowl, combine the cassava flour, baking soda, salt, garlic powder, cumin, and coriander. Whisk thoroughly to ensure the spices are evenly distributed.
Create a well in the center of the dry ingredients, and add the coconut milk, warm water, and melted coconut oil.
Using a spatula or your hands, mix the ingredients until a smooth, soft dough is formed. If the dough feels too dry, add warm water 1 tablespoon at a time until it comes together.
Divide the dough into 6 equal portions and roll each into a ball. Place the dough balls between two pieces of parchment paper and roll into thin discs about 1/8-inch thick.
Preheat a cast-iron skillet or non-stick pan over medium heat. Once hot, place one rolled-out dough onto the skillet.
Cook for 1-2 minutes until bubbles form and the bottom has golden spots. Flip the roti and cook for another 1-2 minutes on the other side.
Remove from the skillet and repeat with the remaining dough portions, stacking the cooked roti and keeping them covered in a clean kitchen towel to stay warm.
Optional: Garnish the roti with fresh cilantro before serving.
Serve warm with your favorite Whole30-compliant curry, dip, or as a side dish.
Nutrition Facts
Calories |
1128 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.1 g | 73% | |
| Saturated Fat | 48.1 g | 241% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1855 mg | 81% | |
| Total Carbohydrate | 151.8 g | 55% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 10.7 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 89 mg | 7% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 833 mg | 18% | |
*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.
