Paleo Malabar Paratha
Indulge in the irresistible charm of Paleo Malabar Paratha, a wholesome, gluten-free twist on the traditional South Indian flatbread. Crafted with a nourishing blend of almond flour, coconut flour, tapioca flour, and psyllium husk powder, this recipe delivers an authentic flaky texture and pliability while staying true to paleo-friendly principles. This easy-to-make dough comes together in just minutes and cooks to golden perfection on a hot skillet with a light coating of ghee or coconut oil. Perfectly paired with paleo curries, tangy chutneys, or spicy pickles, these parathas are a versatile addition to your grain-free meal repertoire. Whether you're looking for a hearty side or a satisfying snack, this paleo flatbread recipe will transport your taste buds to the vibrant kitchens of Kerala.
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Ingredients
- 2 cups almond flour
- 0.25 cup coconut flour
- 0.5 cup tapioca flour
- 2 tablespoons psyllium husk powder
- 0.5 teaspoon salt
- 1 cup warm water
- 3 tablespoons olive oil
- 2 tablespoons ghee or coconut oil (for cooking)
Directions
Step 1
In a large mixing bowl, combine almond flour, coconut flour, tapioca flour, psyllium husk powder, and salt. Mix until uniformly distributed.
Step 2
Gradually add warm water to the dry ingredients, stirring continuously until a soft dough forms. The dough should be pliable and slightly sticky.
Step 3
Add the olive oil to the dough and knead it further for about 2-3 minutes until the oil is fully absorbed and the dough is smooth.
Step 4
Divide the dough into 4 equal portions and form each into a ball.
Step 5
Take one dough ball and roll it out between two sheets of parchment paper to a round disc about 6-7 inches in diameter. Adjust based on thickness preference.
Step 6
Preheat a non-stick skillet or a cast-iron pan over medium heat. Add a small amount of ghee or coconut oil to lightly coat the pan.
Step 7
Carefully place the rolled-out paratha onto the hot skillet. Cook each side for about 2-3 minutes or until golden brown spots appear. Optionally, press lightly with a spatula for even cooking.
Step 8
Remove from skillet and keep the paratha warm under a clean cloth while you repeat the process with the remaining dough balls.
Step 9
Serve warm as a compliment to your favorite paleo curries or enjoy with chutney or pickles.
Nutrition Facts
| Serving size | (617g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2139.9 |
| Total Fat 170.6g | 0% |
| Saturated Fat 34.9g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 71.7mg | 0% |
| Sodium 1223.4mg | 0% |
| Total Carbohydrate 131.6g | 0% |
| Dietary Fiber 49.3g | 0% |
| Total Sugars 11.4g | |
| Protein 47.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 470.2mg | 0% |
| Iron 11.1mg | 0% |
| Potassium 373.0mg | 0% |
Source of Calories