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:
- flaxseed meal
- tapioca flour
- 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. 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?) 🙂
Ingredients
- ½ cup golden flaxseed meal
- ½ cup tapioca flour
- 1 cup coconut milk canned and full fat
- salt adjust to taste
- Optional: ghee use to slather on top
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.
Sam says
I’m sorry, I tried this twice and it was an epic fail both times 😭 The first time I used canned coconut milk that was in the fridge. I did mix it up, but maybe it was too thick and the resulting “batter” was an extremely sticky dough. I tried thinning it out with more coconut milk, then normal milk but it just became a bigger sticker dough. Then I tried spreading it on the pan but I honestly had to wrestle with it because it kept balling up, not spreading. Tried spreading it thin and airfrying it, nope still uncooked in the middle. Even tried microwaving it to no avail. So I gave up.
Then I thought maybe it was because the coconut milk was in the fridge and it was probably too thick, so I tried it again with room temperature coconut milk, made sure I mixed up. Added the tapioca flour, got excited, it looked like a batter. Added the golden flaxseed meal, instant dough. Ended up adding the whole can of coconut milk, nope, again a stickier dough. Had to wrestle with it again to get it cooked somehow because it doesn’t want to spread. I was so disappointed and kind of traumatised and I’m not sure where I went wrong but I won’t be trying this particular recipe again.
Though the parts that did cook tasted really nice, wish I could’ve had it in proper roti form sigh.
Kat says
Have you tried Jowar (sorghum) flour? Available at most Indian and health food stores and has been a godsend for someone whose GF and dearly misses roti. And only need the flour + water + salt!
Danielle says
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.
My Heart Beets says
Brilliant!! Thank you for sharing this with us!!
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!
Simmy says
Can you use whole milk instead of coconut milk?
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…
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!
My Heart Beets says
I have a chickpea flour flatbread recipe – I’ll get around to posting it soon!
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!
Irene says
Hello …I don’t get tapioca flour where I live. .. what else can I substitute for it. ..
My Heart Beets says
You can use arrowroot flour as a substitute for tapioca flour
Wei says
How long will these keep, if I want to make extra to use like tortillas during the week (after eating with your butter chicken that I just made yum!!!)? Thank u
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
My Heart Beets says
you can try arrowroot powder!
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
My Heart Beets says
glad you made it work for you!! 🙂
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 ?
My Heart Beets says
Nishma, try making my rice flour roti instead! Or you can read my Paleo Naan FAQ to get some substitution ideas.
Ali says
Thank you so much for sharing this. I literally cried when I saw this {~^_^~}
My Heart Beets says
awww I hope you love it, Ali!! Try my paleo naan and my coconut flour naan (that one is in my eBook) if you get a chance too!
Saira says
Hi, I made this exactly how the recipe says, except that instead of frying it I put it in the oven at 400 degrees. It took forever to cook and it was sooooo oily!! I don’t know why……..all it had was the tapioca flour, ground flax seeds and the coconut milk. It finally cooked after an hour and a half and it was super super oily. Do you know what I might have done wrong?
I baked it because I wanted to avoid frying it since I have a sensitive stomach and didn’t want to irritate it by frying.
Please help 🙁
My Heart Beets says
Hi Saira, so you poured the batter directly onto a baking sheet then? If that’s the case, it won’t work. This batter has to first be cooked in a pan. I hope that helps answer your question – and I hope you’ll make it again!
Saira says
So my dumb self made the first batch with one whole CAN of coconut milk…haha maybe that was why!! I’m making another one right now actually and it actually looks right lol 🙂 I’m finishing it in the oven. It’s a little oily though. Is that normal? Could it just be from the flaxseeds? But other than that I finally got the roti recipe right this time 🙂 Thank you!!
Saira says
So I figured out why my roti was so messed up…….I used a full CAN of coconut milk haha 🙁 So I made it just how the recipe says (for real this time lol) So I finished it in the oven and oh my god they were so so so good!! One question though: They still came out pretty oily even though I never put any extra kind of oil or anything, why do you think this happened? I just want to make sure since the diet I’m in requires me to avoid any type of greasy or oily type of food
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.
My Heart Beets says
Jane, that’s great to hear! I’ll have to try them as crackers sometime soon!
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. 🙁
My Heart Beets 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!
Amit says
Hi Ash –
This looks great. Unfortunately I have an allergy to Coconut Milk….any substitute for that?
Thanks
Amit
My Heart Beets 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!
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.
My Heart Beets says
I can usually bend mine but I think it depends on how long you cook it. That said, it’s Paleo so unfortunately it’s not going to be exactly the same.
Stefan says
Can I substitute the tapioca flour for either almond flour or coconut flour?
Simon says
wow! great recipe. Going to give this a go. Thanks for sharing this.
Simon
My Heart Beets says
Thanks, Simon!
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.
My Heart Beets 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 🙂
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!
My Heart Beets 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 🙂
Linda says
Any idea how many rotis these make please?
My Heart Beets says
Linda, this will make about 6 small rotis. Please let me know how the recipe turns out for you!
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
My Heart Beets says
Sorry about your allergy, Paula! Let me know how this turns out for you!
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!!
My Heart Beets says
Thank you, Franchesca! So glad you and your family like the recipe! 🙂
visahl says
ahhh no video .
I would really love to see a video on this please .
My Heart Beets says
Hi Visahl, have you seen my paleo naan video? This is very similar to make: https://www.youtube.com/watch?v=s01JyHvZiwQ
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?
My Heart Beets 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!
Bri says
Could I use water instead of coconut milk?
Emma says
SO looking forward to trying this recipe out! Will report back!
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. 🙂
My Heart Beets says
Brittany, thanks so much for the sweet comment!! 🙂 I SO appreciate it!
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!
My Heart Beets 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!
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.
Estelle says
Hi… I haven’t tried it with this recipe, but often arrowroot starch is interchangeable with tapioca. Worth a try
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?
Annetta says
With allergies to almonds and flax, would teff work well instead?
Iffat 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?
My Heart Beets says
That’s great – I’m so glad you found this recipe! I hope your son enjoys it 🙂 As for the ghee, I just used it to slather on top. Enjoy!
Neil says
Wow! Followed the directions and what a mess! Added at least 3 x the liquid and it was still very thick. Once in the pan it stuck instantly and would not cook. Tried frying in oil with no luck. I cook a lot and cannot imagine how this recipe would work…nothing like chucking 10 bux worth of paleo ing. In the trash. Very disapointed with this recipe.
My Heart Beets says
Neil… the recipe definitely works – not sure what went wrong but if you want to provide more details I can help you troubleshoot. If you’re having to add 3x the liquid then something is definitely off though.
Buttoni 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!
Lika says
Looks great! Do you think ground up sprouted chia seeds would work like the flax meal?
My Heart Beets 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!
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!
My Heart Beets says
Hi Fiona! Wonderful – thanks for letting me know how it turned out! And, the weddings were definitely fun! 🙂
Alyssa (Everyday Maven) says
Just found your site when I saw this Roti recipe pop up in my FB feed. This sounds awesome and I’m adding your site to my reader!! 🙂
My Heart Beets says
Hi Alyssa, that’s awesome! Let me know how you like the roti 🙂 I just checked out your blog – your recipes look delicious!
Jessica 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!
My Heart Beets says
Jessica, that’s awesome! I’m so happy your whole family loved the recipe!!
Allison E. says
Another delicious recipe!
My Heart Beets says
Thanks, Allison 🙂
charity dasenbrock says
It gets a bit tedious but I grind my own flax seeds these days due to the rancidity issue. Use my super clean coffee grinder. I look forward to trying this. Thanks.
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.
My Heart Beets 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 🙂
Mary says
Could I substitute almond milk instead since the flavor of the coconut milk comes through and my kids don’t really care for that?
My Heart Beets says
Mary, I haven’t tried using almond milk, but if you do please let me know how it turns out!
Dani says
I tried adding a bit of almond milk to the coconut milk batter, and I found it made the rotis crispier especially at the edges. The batter also thinned out a bit more and didn’t hold together quite as nicely in the pan.
Andrea Flavigny says
I’m not too crazy about the taste of flax. Can I use almond flour or coconut flour?
My Heart Beets says
Hi Andrea, see my Paleo Naan recipe! I think that’s what you’re looking for 🙂
Bee says
What can I substitute for flax?
I have a flax, almond, peanut, wheat food allergy.
Kristen says
I haven’t tried it with this recipe, but in vegan baking we often use ground flax and ground chia seeds interchangeably.