Paleo Roti

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Paleo Roti! Nut-free and just 3 ingredients!! myheartbeets.com

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!! myheartbeets.com

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!! myheartbeets.com

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?) 🙂

Paleo Roti

Paleo Roti! Nut-free and just 3 ingredients!! myheartbeets.com

Paleo Roti

4.29 from 7 reviews
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Servings 2

Ingredients
 

Instructions
 

  • Preheat a 9.5 inch (or larger) nonstick pan or steel crepe pan over medium heat.
  • 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.
  • 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
  • the heat).
  • 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.

Notes

  • 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.
  • 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.
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Paleo Roti! Nut-free and just 3 ingredients!! myheartbeets.com
This is an older pic – I made it using regular flaxseed meal instead of golden flax as pictured above. Still tastes just as good 🙂

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About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.

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Comments

  1. Danielle says

    5 stars
    I made the batter and spread it in sheet pan lined with parchment. I baked it at 425 until it was set. I pulled it out of the oven and scored it into small squares, drizzled it with olive oil and sea salt, then placed it back in the oven until it was crisp. They were the most amazing crackers! We had guests for dinner who are still raving about them.

  2. Jen says

    I’m so excited to try this out!! I have many allergies so I’m excited but as I’m not paleo but the recipes often suit me would I be able to us GF flour?

    Any advice would be much appreciated!

  3. Lila says

    First want to thank you for the two recipes I have tried from you. The paleo naan and the paleo roti… both so delicious without adding extra oils/ butters. I’m new to plant based/ trying to be vegan so it works. I just want to know how you keep the end result still white/ light in color? Is my heat too high? Or too much batter added while it’s cooking? I’m probably impatient, so rushing the cooking process , but not much more than you’ve suggested? Either way it’s delish, sometimes doughy or not. Any suggestions to make it look like ur pics?
    Thank you,
    Lila

    • My Heart Beets says

      Hi Lila! I’m so happy to hear that you like both the paleo naan and the paleo roti recipes! I just shared my recipe for coconut flour naan so if you try that, let me know what you think too! As for making it look like the pictures – for the roti, did you use golden flaxseed or brown flaxseed? That can result in a big color difference even though the taste is the same…

  4. Mira says

    Have you tried your paleo roti or naan with chickpea flour instead of tapioca. Or other binding agent? I ask from a glycemic index perspective.

    Thank you!

      • Bobbie says

        Have you ever tried using cassava flour in these recipes? Or even a blend of cassava with something else? I have to eat gluten free so I have an interest in anything gluten free that will taste good period in pre-made gluten-free stuff is full of salt and I can’t have that I have to do low sodium or no sodium so I would prefer to make my own pizza c.rust or tortillas

        • My Heart Beets says

          Bobbie, I recently bought cassava but need to experiment more with it. If I come up with any good recipes, I’ll be sure to share them on the blog! Thanks for letting me know you’re interested in cassava flour 🙂

      • Darlene B says

        I searched the recipes and couldn’t find the chickpea flour flatbread you were going to post. Was it named something else because using “search” function, it didn’t show up. Thank you. These flatbread recipes look delicious.

        • Ashley - My Heart Beets says

          Hi Darlene, I have yet to share a chickpea flour flatbread (besan cheela) – I’m sorry my list of recipes is so long! I can tell you how I make it though – hopefully that’ll help until I have time to share a step-by-step recipe. To make it, I mix 1 cup of besan with 1 cup of water. I also add some spices and chopped onion, tomato, green chilies, cilantro – those are optional. Then just pour 1/4 cup of batter onto a nonstick pan and cook – that’s it 🙂 It’s very easy to make. Let me know if you try!

  5. Bo Kaye says

    Looks so good, We cannot fo Tapioca flour, can you omit? Or do you have a grain free substitute?
    thank you ,
    Bokaye

  6. Marirose Valera says

    Hi, I was looking for a paleo nan/roti recipe when I saw yours. I wanted to make it immediately and that day I ran out of almond flour. Since I have lots of coconut flour I substituted almond flour with coconut flour. Of course you know that coconut flour will sip all the liquid I have to dd 3/4 cups more of coconut milk then I have the hot cake batter consistency. This is now my new favorite which I will use on my bread base paleo recipes. Thanks a lot

  7. Nishma says

    Hi !love ur recipes ..however for the naan ..I’m. Not able to source almond flour where I live (Africa!) Would it possible to substitue that with GF bread flour ? Or a combination if tapioca and rice flour/brown rice flour ?

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