Paleo Layered Indian Parotta
Experience the delightful charm of a classic Indian parotta reimagined with a wholesome, paleo twist! This Paleo Layered Indian Parotta recipe combines the nutty richness of almond flour, the natural sweetness of coconut flour, and the elasticity of tapioca flour to create a soft, flaky bread that’s entirely grain-free and gluten-free. Perfect for those following a paleo lifestyle, these layered flatbreads get their distinctive texture through a unique spiral-rolling technique, brushed with olive oil for a golden, crispy finish. Ready in under an hour, they make the ideal companion to your favorite paleo-friendly curries or stews. Whether you're embracing healthy eating or simply looking to try something inventive, this paleo parotta is a show-stopping option to bring to your table.
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Ingredients
- 1 cup Coconut flour
- 1 cup Tapioca flour
- 0.5 cup Almond flour
- 3 large Eggs
- 0.75 cup Coconut milk
- 0.25 cup Coconut oil
- 0.5 teaspoon Salt
- 0.5 teaspoon Baking soda
- 2 tablespoons Olive oil
Directions
Step 1
In a large mixing bowl, combine coconut flour, tapioca flour, almond flour, salt, and baking soda. Stir well to blend the dry ingredients thoroughly.
Step 2
In another bowl, whisk together the eggs and coconut milk. Gradually add this wet mixture to the dry ingredients, stirring continuously to form a dough.
Step 3
Melt the coconut oil and add it to the dough. Knead until the mixture is smooth and elastic-like. The dough should be pliable and not sticky.
Step 4
Divide the dough into six equal balls. Cover them with a damp cloth to prevent drying out.
Step 5
On a flat surface, lightly dusted with tapioca flour, flatten each dough ball with a rolling pin into a thin circular shape, about 1/8 inch thick.
Step 6
Brush a thin layer of olive oil on the rolled dough. Using a knife, cut 3-4 slits from the center out to the edge, like spokes of a wheel.
Step 7
Grab the edge of one of the segments and start rolling the dough towards the center, forming a spiral or coil. Once completely rolled, gently flatten this under your palm.
Step 8
Heat a non-stick skillet or griddle over medium heat and brush it lightly with olive oil.
Step 9
Place the coiled and flattened dough on the skillet and cook for 2-3 minutes on each side or until golden brown spots appear, indicating the parotta is cooked through.
Step 10
Repeat the process for remaining dough balls. Serve warm with your favorite paleo-friendly curry or accompaniments.
Nutrition Facts
| Serving size | (715.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2249.9 |
| Total Fat 140.3g | 0% |
| Saturated Fat 73.8g | 0% |
| Polyunsaturated Fat 3.6g | |
| Cholesterol 558mg | 0% |
| Sodium 2181.1mg | 0% |
| Total Carbohydrate 210.9g | 0% |
| Dietary Fiber 54.9g | 0% |
| Total Sugars 29.1g | |
| Protein 52.4g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 248.1mg | 0% |
| Iron 12.8mg | 0% |
| Potassium 1150.5mg | 0% |
Source of Calories