Whole30 Wheat Chapathi
Discover a game-changing twist on traditional Indian flatbreads with this Whole30 Wheat Chapathi recipe! Crafted entirely without grains, this delightfully soft and pliable chapathi is made using almond flour, tapioca flour, and coconut flour, making it gluten-free, paleo-friendly, and perfectly compliant with Whole30 guidelines. The dough comes together effortlessly in just minutes, with warm water and melted coconut oil bringing everything to life. Each chapathi is rolled out and cooked to perfection in a skillet, delivering a golden, slightly bubbly texture that pairs beautifully with your favorite Whole30 curry or as a versatile accompaniment to any meal. With a quick 15-minute prep time, this recipe is perfect for anyone craving an authentic chapathi experience while sticking to their dietary goals.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Almond flour
- 0.5 cup Tapioca flour
- 2 tablespoons Coconut flour
- 0.25 teaspoon Sea salt
- 0.33 cup Warm water
- 1 tablespoon Coconut oil (melted)
Instructions
In a medium-sized mixing bowl, combine the almond flour, tapioca flour, coconut flour, and sea salt. Whisk the dry ingredients together to ensure even distribution.
Add the melted coconut oil to the dry ingredients and mix well using a fork or your hands, until the mixture has a crumbly texture.
Gradually add the warm water while mixing the dough with your hands. Knead it until a soft, non-sticky dough forms. If the dough feels too sticky, add a tiny amount of tapioca flour. If it’s too dry, add a teaspoon of warm water at a time.
Divide the dough into 4 equal portions and roll each one into a ball.
Place a sheet of parchment paper on a flat surface, and lightly dust it with tapioca flour. Using a rolling pin, flatten each dough ball into a thin circular shape about 6-7 inches in diameter. If the dough starts sticking, sprinkle a bit more tapioca flour on the rolling surface.
Heat a non-stick skillet or cast iron pan over medium heat. Once hot, place one chapathi on the pan and cook for about 1-2 minutes, until you see bubbles forming on the surface. Flip it over and cook the other side for another 1-2 minutes. Repeat for the remaining dough portions.
Serve warm with your favorite compliant curry or as a side to any Whole30 dish.
Nutrition Facts
Calories |
945 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.0 g | 82% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 598 mg | 26% | |
| Total Carbohydrate | 83.4 g | 30% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 6.7 g | ||
| Protein | 23.6 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 221 mg | 17% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 103 mg | 2% | |
*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.
