Whole30 Malabar Paratha
Discover the perfect blend of tradition and health with this Whole30 Malabar Paratha, a grain-free take on the beloved Indian flatbread. Crafted with a wholesome combination of almond flour, coconut flour, tapioca starch, and psyllium husk powder, this gluten-free and paleo-friendly recipe delivers all the flaky, layered goodness you crave without compromising your Whole30 goals. The dough comes together effortlessly with hot water and a touch of coconut oil, ensuring a pliable consistency for easy rolling. Cooked to golden perfection in ghee, each paratha boasts a delicate crisp on the outside and a soft, tearable texture inside. Ready in just over an hour, these parathas are perfect for pairing with your favorite Whole30 curries or using as a versatile wrap alternative. Indulge in this healthier version of a classic while honoring the rich culinary heritage of Malabar!
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Ingredients
- 1.5 cups Almond flour
- 0.5 cups Coconut flour
- 0.5 cups Tapioca starch
- 1 tablespoon Psyllium husk powder
- 1 teaspoon Salt
- 1 cup Water
- 2 tablespoons Coconut oil
- 2 tablespoons Ghee
Directions
Step 1
In a large mixing bowl, combine almond flour, coconut flour, tapioca starch, psyllium husk powder, and salt. Mix well to ensure all dry ingredients are evenly distributed.
Step 2
In a saucepan, bring water and 1 tablespoon of coconut oil to a boil.
Step 3
Slowly pour the hot water mix into the flour mixture, stirring continuously with a wooden spoon until a dough begins to form.
Step 4
Allow the dough to cool slightly, then knead gently by hand until smooth. The dough should be pliable but not sticky.
Step 5
Divide the dough into 6 equal portions and roll each portion into a ball.
Step 6
Using a rolling pin, roll out each ball between two sheets of parchment paper into a circle about 6 inches in diameter. The dough should be thin but not tearing.
Step 7
Heat a non-stick skillet or tawa over medium heat. Add a small amount of ghee.
Step 8
Place one of the rolled parathas onto the hot skillet. Cook for about 2 minutes until small bubbles form on the surface.
Step 9
Flip the paratha and lightly brush with ghee, cooking for another 2-3 minutes until golden brown and cooked through.
Step 10
Repeat with the remaining dough balls, adding more ghee to the skillet as needed.
Step 11
Serve warm with your favorite Whole30 compliant dish or enjoy them on their own.
Nutrition Facts
| Serving size | (645g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2072.0 |
| Total Fat 136.7g | 0% |
| Saturated Fat 54.6g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 80mg | 0% |
| Sodium 2437.4mg | 0% |
| Total Carbohydrate 189.4g | 0% |
| Dietary Fiber 48.9g | 0% |
| Total Sugars 14.5g | |
| Protein 42.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 381.1mg | 0% |
| Iron 11.1mg | 0% |
| Potassium 484.8mg | 0% |
Source of Calories