Easy Coconut Flour Roti (Chapati)
These coconut flour roti are soft, moist, and altogether delicious! This 3-ingredient coconut flour bread recipe is perfect for breakfast wraps or burritos!
Servings: 4 roti
Calories: 52kcal
Cost: 5$
Equipment
- 1 bench scraper optional but recommended for transferring the rolled out dough
- 1 Rolling Pin
Ingredients
Main Ingredients
- 20 grams psyllium husks whole husks, if using powder, use 18g and add it to cold water to prevent lumps from forming
- 275 grams water any temperature is fine
- 40 grams coconut flour not desiccated coconut
Optional
- ½ teaspoon salt (optional)
Instructions
- Start preheating a frying pan over medium heat without oil. You can use any frying pan for this recipe.In a medium-size bowl combine psyllium husk and water, whisk to combine, and let it sit for a couple minutes.20 grams psyllium husks, 275 grams water
- Add the coconut flour and salt (if using) to the psyllium gel and mix using a spatula until the dough forms.The dough will be somewhat sticky but it should hold its shape when handled.40 grams coconut flour, ½ teaspoon salt (optional)
- Shape the dough into a ball and divide it into 4 pieces using a bench scraper, a knife, or a metal spatula.Shape each piece into a ball.
- Flour the surface with coconut flour, then take one of the balls and flatten it into a disc.Add some oil (I used sunflower oil) to the surface of the dough and roll it out using a rolling pin. The oil is used to prevent sticking. If you add flour instead, the dough will dry out faster. Rotate the dough as you roll it to create a round shape. If you prefer, you can cut out a round shape with a pizza cutter once you roll out the dough!
- Don't add oil to the frying pan, we will cook the roti without it.Carefully transfer the rolled-out dough onto the frying pan. I like to use a bench scraper for this step!
- Fry the roti for a few minutes on each side until it starts to have dark brown spots.Then transfer cooked roti onto a plate and cover them with a kitchen towel to trap the steam and keep them soft and moist. You can optionally brush the roti with some ghee or butter once they are cooked!Use them as coconut flour wraps or rolls, scoop curry, or make coconut flour chips with them! Enjoy!
Notes
Storage
- These chapati will keep well at room temperature for 3-4 days and in the fridge for up to a week.
- Freeze these roti to keep them fresh for longer. To freeze, let them cool down completely, then line them with parchment paper to prevent sticking. Place them into a freezer-safe zip-lock bag and defrost in the microwave as necessary. They will keep for 3-4 months in the freezer.
- Flour the working surface with coconut flour before rolling to prevent sticking to the working surface.
- Add oil to the surface of the dough before rolling it out to prevent sticking to the rolling pin.
- Use a metal bench scraper to transfer the chapati dough to the frying pan to prevent breaking. Be very careful as the dough will be fragile.
- You can add 15g of olive oil to the dough for extra flavor (reduce the water by 5-10g).
- Use a digital scale if at all possible to ensure correct measuring.
Nutrition
Serving: 1roti | Calories: 52kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 315mg | Potassium: 0.1mg | Fiber: 8g | Sugar: 1g | Calcium: 17mg | Iron: 0.4mg
