Whole30 Wheat Chapathi
Say hello to a grain-free twist on a beloved classic with this Whole30 Wheat Chapathi recipe, crafted for clean eating and packed with wholesome, paleo-friendly ingredients. Unlike traditional wheat chapathis, this recipe swaps wheat flour for a nourishing blend of almond flour, tapioca flour, and coconut flour, resulting in a soft, pliable flatbread that’s 100% gluten-free and Whole30 compliant. With a prep time of just 15 minutes, these tortillas come together quickly and are perfect for pairing with your favorite Whole30-approved curries, stir-fries, or as a wrap alternative. Lightly cooked on a skillet until golden and speckled with airy bubbles, each chapathi delivers a satisfying chew and a subtle hint of coconut flavor. Whether you’re tackling a Whole30 challenge or simply looking for a healthier flatbread option, this recipe offers a delicious way to enjoy guilt-free chapathi at any meal.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1 cup Almond flour
- 0.5 cup Tapioca flour
- 2 tablespoons Coconut flour
- 0.25 teaspoon Sea salt
- 0.33 cup Warm water
- 1 tablespoon Coconut oil (melted)
Directions
Step 1
In a medium-sized mixing bowl, combine the almond flour, tapioca flour, coconut flour, and sea salt. Whisk the dry ingredients together to ensure even distribution.
Step 2
Add the melted coconut oil to the dry ingredients and mix well using a fork or your hands, until the mixture has a crumbly texture.
Step 3
Gradually add the warm water while mixing the dough with your hands. Knead it until a soft, non-sticky dough forms. If the dough feels too sticky, add a tiny amount of tapioca flour. If it’s too dry, add a teaspoon of warm water at a time.
Step 4
Divide the dough into 4 equal portions and roll each one into a ball.
Step 5
Place a sheet of parchment paper on a flat surface, and lightly dust it with tapioca flour. Using a rolling pin, flatten each dough ball into a thin circular shape about 6-7 inches in diameter. If the dough starts sticking, sprinkle a bit more tapioca flour on the rolling surface.
Step 6
Heat a non-stick skillet or cast iron pan over medium heat. Once hot, place one chapathi on the pan and cook for about 1-2 minutes, until you see bubbles forming on the surface. Flip it over and cook the other side for another 1-2 minutes. Repeat for the remaining dough portions.
Step 7
Serve warm with your favorite compliant curry or as a side to any Whole30 dish.
Nutrition Facts
| Serving size | (266.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 944.9 |
| Total Fat 64.0g | 0% |
| Saturated Fat 17.2g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 597.9mg | 0% |
| Total Carbohydrate 83.4g | 0% |
| Dietary Fiber 16.9g | 0% |
| Total Sugars 6.7g | |
| Protein 23.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 220.9mg | 0% |
| Iron 5.3mg | 0% |
| Potassium 102.6mg | 0% |
Source of Calories