EASY & SIMPLE
These flatbreads are the cozy, savory kind you’ll want to make on repeat. They’re super easy to throw together—just whole wheat or chickpea flour (go oat if you want it gluten-free), a bit of Greek yogurt for softness and protein, and some coconut for that rich, slightly sweet vibe.
Toss in chopped onion, green chili if you like a little heat, and some curry leaves or spinach to keep things fresh. A pinch of salt, a splash of warm water to bring it all together—and boom, you’ve got a dough that’s ready to roll and toast up in a pan.
Feel free to make it your own with extras like chili flakes, cumin seeds, or flaxseeds. Great for breakfast, lunch, or whenever you’re craving something warm and hearty without too much fuss.
Low Carb Coconut Roti
Ingredients
- 1 cup whole chickpea flour (or whole wheat flour)
- 1/2 cup fresh or unsweetened shredded coconut
- 1/4 cup Greek yogurt
- 1 small onion, finely chopped
- 1 green chili, finely chopped
- A handful of chopped curry leaves
- 1/2 tsp salt
- Warm water (2–4 tbsp, as needed)
- Optional add-ins: chili flakes, cumin seeds, or flaxseeds
- 1 tbsp coconut oil
Directions
- Combine all the ingredients in a bowl, making sure your veggies are finely chopped.
- Mix everything into a soft dough and divide it into 6 equal balls.
- Heat a bit of coconut oil in a frying pan over medium-low heat. While that’s warming up, flatten one of the dough balls into a disc.
- Place it in the pan and cook for a few minutes until golden brown, then flip and cook the other side. Repeat with the rest of the dough balls.
- Serve warm with a bit of butter or a generous scoop of spicy-sweet onion sambol (aka seenie sambol). Yum!
