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. (I also have a gluten-free and nut-free coconut flour naan!)
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!
Here are the 3 Ingredients You’ll Need:
Mix the three ingredients in a bowl and pour a ¼ cup of the batter onto a greased or non-stick frying pan. 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, these three ingredients are a starting point. Have fun experimenting with spices and veggies.
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?) 🙂
- 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.
- 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.