Whole30 Thepla

Elevate your Whole30 meal plan with these irresistible Whole30 Theplas—a grain-free, low-carb twist on the classic Gujarati flatbread. Made with almond flour, coconut flour, and flaxseed meal, these tender and flavorful flatbreads are packed with fresh spinach, cilantro, and a warming blend of turmeric, cumin, and ginger. Perfectly pliable yet hearty, these theplas are gluten-free, dairy-free, and free of refined sugars, making them a wholesome addition to any clean-eating routine. Cooked to golden perfection in a skillet, they pair beautifully with compliant pickles, chutneys, or a refreshing cucumber-tomato salad for a burst of vibrant flavor. Ready in just 35 minutes, these theplas are ideal for breakfast, a quick lunch, or even an on-the-go snack that doesn’t compromise on health or taste.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup Almond flour
• 2 tablespoons Coconut flour
• 2 tablespoons Flaxseed meal
• 1 cup Fresh spinach (finely chopped)
• 0.25 cup Fresh cilantro (finely chopped)
• 1 teaspoon Ginger (grated)
• 1 teaspoon Garlic (minced)
• 1 medium Green chili (finely chopped)
• 0.5 teaspoon Ground turmeric
• 0.5 teaspoon Cumin powder
• 0.5 teaspoon Salt
• 1 tablespoon Coconut oil (melted)
• 3 tablespoons Water (warm)

Directions

Step 1

In a large mixing bowl, combine almond flour, coconut flour, and flaxseed meal. Mix well to ensure no lumps.

Step 2

Add the finely chopped spinach, cilantro, grated ginger, minced garlic, and chopped green chili. Stir to combine.

Step 3

Sprinkle in the ground turmeric, cumin powder, and salt. Mix all the ingredients thoroughly until evenly distributed.

Step 4

Drizzle the melted coconut oil over the mixture and stir until the dough begins to come together.

Step 5

Gradually add warm water, one tablespoon at a time, kneading gently with your hands until the dough forms a soft, pliable ball. If the dough feels too sticky, dust it lightly with additional almond flour.

Step 6

Divide the dough into 8 equal portions and roll each into a small ball.

Step 7

Place one ball of dough between two sheets of parchment paper. Use a rolling pin to flatten it into a thin, round disc, about 5-6 inches in diameter. Repeat with the remaining dough balls.

Step 8

Heat a non-stick skillet or cast-iron pan over medium heat. Once hot, transfer one rolled-out thepla onto the skillet and cook for 1-2 minutes on one side, until lightly golden and set.

Step 9

Flip the thepla and cook for another 1-2 minutes on the other side. Press it down with a spatula to ensure even cooking.

Step 10

Repeat the process with the remaining rolled-out theplas.

Step 11

Serve warm with a side of compliant pickles, chutney, or a bowl of fresh cucumber-tomato salad.

Nutrition Facts

Serving size	(332.9g)

Amount per serving	% Daily Value*
Calories	851.6

Total Fat 70.9g	0%
Saturated Fat 17.7g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 1264.7mg	0%
Total Carbohydrate 43.0g	0%
Dietary Fiber 24.7g	0%
Total Sugars 6.7g
Protein 29.9g	0%

Vitamin D 0IU	0%
Calcium 370.7mg	0%
Iron 9.6mg	0%
Potassium 802.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 68.6%

Protein: 12.9%

Carbs: 18.5%