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Paleo Roti

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

Paleo Roti

4.5 from 10 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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