I’ve learned how to make low-carbs gluten free Chapatis and other gluten free stuff out of desperation because I can’t eat anything that contains gluten. They make me feel really unwell. So I jumped on internet to look for alternatives to solve my IBS issues. I mean, I want to eat Roti, Chapati, Paratha and bread just like anyone else without having to go through IBS symptoms. I found countless recipes out there but none of them as close to the original wheat flour Chapatis, and of course to my liking. So I decided to make my own recipe.
After experiment after experiment, I finally came up with this one that I am satisfied with. It is moist, tasty and easy to make. Well, not as easy as wheat flour but very close if you use baking paper or plastic sheets to help shape them.
Almond Chapatis have different flavor, texture and color from Coconut Chapatis/Parathas/Pooris, which I shared with you in my last post. But I like them both. They all taste great.
- 1 cup Almond flour
- 2 tbsp flaxseed flour
- 2 tbsp psyllium husk
- 1/2 tsp Himalaya salt
- 1/2 tsp bi-carb soda
- 1 cup hot water
- 3 tbsp olive oil/ghee
- S shape mixer (optional)
- A rolling pin
- Nonstick pan
- A wooden spoon
- 2 sheets 30x30cm of baking paper
- Sieving all ingredients together and make sure there’s no lump then add sieved flour into mixer
- Add hot water and turn on medium speed for 30 seconds to a minute or till all ingredients mix together well.
- Remove mixed dough from mixer, place it in a plastic container with lid or ziplock bag and leave it in room temperature for 15 minutes.
- Divide dough into 6 equal portions
- Roll each dough to make a ball
- Place a dough ball between two baking paper sheets and roll it gently to make a round shape Chapati. I use a pot’s lid to cut it out to make perfect rounded shape Chapati.
- Heat up olive/ghee oil in nonstick pan on medium heat. Carefully place rolled Chapati sheet on the pan and cook each side till turns golden.
- Repeat the process till all Chapatis are cooked.
💡If you want to mix dough by hands, make sure to use spoon while water is very hot, then use hands to kneel the dough after it cools down. I use S blade mixer because it’s easy, fast and less messy.
💡If you want your Chapatis to be fluffy, store mixed dough in a fridge overnight and bring it out in room temperature for 30 minutes before cooking.
💡Apply few drops of water on dough ball before rolling it.
💡You may use same dough to make Pooris and Parathas.