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.
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!
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.
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!
- ½ cup Flaxseed Meal
- ½ cup Tapioca Flour
- 1 cup Coconut Milk, canned and full fat
- salt, adjust to taste (optional but tasty)
- Optional: Grassfed Organic Ghee, use to slather on top
- Mix all the ingredients together.
- Heat a greased or Nonstick Pan over medium heat and pour ¼ cup of batter onto pan.
- Once the batter 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 the heat).
- If the batter becomes too thick, add more coconut milk to thin it out.
- Repeat until the batter is done.
- Slather with ghee and enjoy!
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 or third roti will 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.