Paleo Roti

Paleo Roti! Nut-free and just 3 ingredients!!

The minute I posted my 3-ingredient paleo naan recipe, I started getting requests for a nut-free version. Well, this Paleo Roti is nut-free and it’s equally delicious. Ironically, this nut-free flatbread has a slightly nutty flavor. Like the naan, this paleo roti is also made with just three ingredients. (Update: I also have a Coconut Flour Naan recipe in my new eBook!)

For those of you who don’t know, roti aka chapati is an unleavened Indian flatbread. While naan is usually served in restaurants, roti is what most Indian families eat at home. It’s usually slathered in ghee and used to scoop up curries.

I miss eating roti – I have so many great memories associated with it. As a kid, my favorite way to eat roti was to put an Indian spiced omelet on top and roll it up like a tortilla. This gluten-free flatbread hits the spot. It fills a strange void that roti left behind.

Like the paleo naan, this paleo roti is super easy to make – as easy as making pancakes! There are a few things you’ll need to know when using ground flaxseed meal though so be sure to read through the recipe and notes!

Paleo Roti! Nut-free and just 3 ingredients!!

Okay, onto the three ingredients: flaxseed meal, tapioca flour and canned full-fat coconut milk. Mix the three ingredients in a bowl and pour a ¼ cup of the batter onto a greased or non-stick frying pan (eco-friendly if using non-stick). Repeat until you’re done with your batter. This paleo roti takes some time. All stoves are different, so while medium heat works for me – if you find the outsides are browning too quickly, lower your heat and be patient :)

You will notice that as the batter sits in your mixing bowl, it will become thicker. That’s because flaxseed meal soaks up moisture quickly. Feel free to thin out the batter by adding more coconut milk. Otherwise your first roti will be thin and your second will be a bit thicker. Adjust according to your preference. If you have a griddle

When it comes to this paleo roti, one thing is for sure – it’s awesome. These three ingredients are just a starting point – have fun experimenting with spices and veggies. I am hopeful that this recipe will be interchangeable with my paleo naan – so that those who can’t have nuts will still be able to eat paleo samosas or paleo empanadas. I’ll update this post when I get around to experimenting! Until then, enjoy!Paleo Roti! Nut-free and just 3 ingredients!!

Like Indian food? Then be sure to check out my Paleo Indian eCookbook: South Asian Persuasion! It has 100+ Paleo Indian Recipes (gulab jamun, anyone?) :)

4.0 from 1 reviews
Paleo Roti
Serves: 2
  1. Preheat a 9.5 inch (or larger) nonstick pan over medium heat.
  2. Mix all the ingredients together in a bowl, and pour half of the batter (a little less than 1 cup) onto the pan. Spread the batter out with a spoon.
  3. After 2-3 minutes, or once the batter fluffs up and looks firm/mostly cooked, flip it over to cook the other side (be patient, this takes time. If you are worried about the outside burning, just lower
  4. the heat).
  5. If the remaining batter becomes too thick, add more coconut milk to thin it out. Pour the remaining batter onto the pan and cook both sides until done.
If the middle still seems slightly undercooked, place the rotis on a baking sheet and bake at 350°F for 10-15 minutes, or until done.

- You will notice that as the batter sits in your mixing bowl, it will become thicker. That’s because flaxseed meal soaks up moisture quickly. Feel free to thin out the batter by adding more coconut milk. You don’t have to do this - but if you don’t, just know that your second roti might be thicker than the first.

A few notes about flaxseed:

- Flaxseed meal is very high in fiber. If you’re not used to eating a lot of fiber, it can cause GI trouble. I’m not a doctor or a nutritionist so I can’t offer you any advice about flaxseed consumption - but I will tell you that whenever I eat breads made with flaxseed - I drink plenty of water :)

- While flaxseed is considered a paleo approved food, research on flax seeds varies. Some studies claim it’s a superfood and other studies suggest the opposite. I’m not a scientist - I’m just a girl who tries her best to eat healthy - so please use google and decide what is best for you.

- Ground flaxseed can go rancid quickly. I store mine in the freezer and check it often to make sure it’s still good.
Paleo Roti! Nut-free and just 3 ingredients!!

This is an older pic – I made it using regular flaxseed meal instead of golden flax as pictured above. Still tastes just as good :)


  1. Kerry says

    Tried the Naan recipe and while it was nice I thought something a little more “wholemeal” would be good. I was happy to see the roti recipe but as I am not fond of the flavor of flaxseed I replaced it with LSA (this is readily available in the health food section in Aussie supermarkets – an equal mix of linseed (what we call flaxseed), sunflower and almond meals). Worked perfectly! Will be back to “bread” with our curries from now on. Thank you for time in developing these recipes for us – most appreciated.

    • says

      Kerry, that’s wonderful! I haven’t heard of LSA but it sounds like a great combination. I will have to see if any of the stores around here carry it. Thanks for letting me know about this :)

  2. says

    This is an amazing recipe! I had all of the ingredients on hand. Made one batch and my family loved them so much that I made another double batch! I will definitely be making these again. Thanks!

  3. Fiona says

    Ashley, another winner. I kind of combined the naan and roti recipes, so added the flax to the naan, with garlic of course :) turned out pretty amazing. On a side note, saw some of your wedding pics on Instagram, reminded me of my cousin’s wedding a few years back, she did both traditional and regular too! Thanks again for making delicious Indian recipes paleo!

  4. says

    Man, those really look fantastic! I’ve been wanting to try a roti/chapati type of bread for Indian food. Thanks for this recipe. I’ll be trying it soon!

      • says

        Hi Lika, I tried it with ground up chia seeds and it didn’t work very well. I used 2 tbs ground chia seeds, 2 tbs tapioca and 2/3 cup coconut milk and it took me about 30 minutes to fully cook the bread. It ended up being crispy and tasty but took a lot of time. I’ll keep playing with the recipe and if I can make one work easily, I’ll post it. Thanks for reading my blog!

  5. says

    Hi Ashley, recently saw your naan recipes and I was wondering if you came up with nut-free naan recipe too….and here it is!! Can’t believe its Nut-free and Egg-free, which is so hard to come by with paleo diet.
    so happy and excited to try it tonight as my son has Gluten, Egg and Nut-allergy.
    Girl, I tell ya I miss my rotis… so Thanks so much for sharing your recipes!!
    I was also wondering where the ghee was used in this recipe? did you just use to slather the roti in the end?

  6. Dani says

    Ashley, thanks so much for posting this. There are plenty of paleo “tortilla” recipes out there but nothing that resembles roti, and this is perfect! And without the heaviness of almond flour.

    I’m still trying to figure out the right cooking process. What I’m finding is that my batter is so STICKY that it doesn’t come off the ladle properly, and as it hits the pan it’s really hard to get it to spread at all. I did need to add a LOT more coconut milk as I went along. I might try even adding a bit of water next time. Does this happen at all with yours?

  7. Veronica says

    Oh dear. I was just about to try these for my 13 year old daughter who has candida, excited that I could make a “bread” for her finally while she’s on a no grains, legumes or starches diet. But after I looked up tapioca and realized it was a starch, I’m sad I can’t make these for her. Any other ideas on what to use instead of tapioca? I’d love to try your naan first – almonds are on the okay list for us.

  8. Larissa says

    I’ve made these a couple of times because I can’t have the almond meal in the Naan recipe – I love the taste but every time I make them they come out still gummy in the centre. Do you have any tips of how to avoid this? I have cooked them on medium to low heat for long periods of time, but it seems no matter how much I cook them they are still ‘gummy.’ Thanks for any advice you can provide! And thanks for your great recipes!

    • says

      Hi Larissa, I’m sorry for the super late reply! If they are still turning out gummy in the middle, try baking them at 400 degrees for 10 minutes or so (keep an eye on them). If you try this, please let me know how it turns out for you!

  9. Brittany says

    I feel it is extremely important that you know this has been an AMAZING addition to my kitchen arsenal. I have adapted it for the following purposes since I discovered this recipe last week:

    – wrap for fish tacos
    – bottom for my pizza
    – as sandwich bread
    – as a crepe
    – as the basis for a cinnamon roll

    And many more things pop up in my head every day. Three ingredients…why are there so many complicated recipes when this works so well?! I am eternally grateful. :)

  10. Lex says

    I made this recipe and everything was smelling and looking great but they were still gooey inside. I cooked them on medium low and they were browned up perfectly but still wet on the inside? Is there a way to combat this?

    • says

      Hi Lex, if they’re still turning out gooey for you, I suggest cooking the bread for a longer period of time on lower heat. You can also put them in the oven at 400 degrees for 10 minutes for a crispy flatbread. Let me know how this works out for you!

  11. Franchesca says

    Just had to tell you that I’ve made these a bunch of times since finding them about two weeks ago. They’re crazy easy and the fam loves them! I’ve added S&P and cumin to them for a burrito type dish. We’ve also just had them plain with apples. And we’ve had them as the wrap for hamburgers and even greens. So good…you’re a rockstar for this! Thank you!!

  12. Paula Reed says

    Thank you so much for this recipe! I used to make your original 3-ingredient Naan and then developed an almond allergy. :( I just discovered this one – will be trying it today. :) <3

  13. Linda says

    I too used LSA ( linseed, sunflower and almond) and it worked really well. I do find these breads sweet ( the coconut I guess?) and my partner was fantasising about them with vanilla ice cream lol. But the toughest critics, the three kids, LOVED them!

    • says

      I need to try and get my hands on some LSA. I’m glad you all liked the bread – especially happy to hear that your kids liked it! Thanks for letting me know how this turned out for you :)

  14. Kristina says

    Made this with your butter chicken recipe but used 1/4 cup of almond and flax meal. They turned out great but I had to finish them in the oven so they weren’t sticky in the middle. I find this happens with arrowroot flour.

    • says

      Kristina, I’ll have to try that combination! And, I’m glad they turned out well. I’m going to add the oven tip to the notes, because you’re right – baking does help ensure that they aren’t sticky. Thanks for sharing :)

  15. Naureen says

    I loved the idea of minimal ingredients, but I found the roti didn’t bend and fold like a true roti. I ate mine with Kofta and that’s where I noticed it’s stiffness.

    • says

      Hi Amit! The thing is that canned coconut milk is very thick and so replacing it with another type of milk might not give you the same consistency. I think it can be done but you’d need to adjust the proportions of all the ingredients. You can try adding the milk of your choice a little at a time until you have a pancake-like batter.

      I’ll try to work on a coconut-free flatbread recipe!

  16. Louise says

    I’ve just tried to make this and it has been a massive fail! The batter is so thick it is almost dough. I made a double batch. :(

    • says

      Louise, probably because you’re making a double batch. In the recipe notes I write: “You will notice that as the batter sits in your mixing bowl, it will become thicker. That’s because flaxseed meal soaks up moisture quickly. Feel free to thin out the batter by adding more coconut milk. You don’t have to do this – but if you don’t, just know that your second roti might be thicker than the first.” Hopefully that will help if you decide to make this again!

  17. Jane says

    These are great, thanks. However, due to a long distraction I left them in the oven for too long and they became crisp (not burnt). I broke them up into pieces and they made the most delicious crackers. So much so, that I plan on making them like that again. Nice rotis too.


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