This is a very easy and yummy recipe to make if you are on a gluten free diet or an AIP diet (autoimmune paleo diet). These chapatis remind me of a soft naan bread and I often make them when we make Indian or Middle Eastern dishes.

 My dear sister Luanne gets the credit for finding me this recipe. It is from the website: by Bethany Darwin.

I hope you enjoy these as much as our family has!



1 TBSP coconut flour

2 TBSP arrowroot flour (tapioca or potato starch can be substituted)

¼ cup coconut milk (low fat or full fat)

Pinch of sea salt

½-1 TBSP coconut oil, ghee, or avocado oil


Mix all the ingredients together until a pancake batter consistency. Add fat to skillet and turn to low to medium heat. Spoon batter into heated skillet. Look for little bubbles to form and outer edges to turn slightly golden brown before flipping to the other side. Cook on each side for about 2-3 minutes or until each side is lightly browned.

May place on a plate lined with paper towels to drain off excess fat, if you wish.

Repeat steps for each chapati you make. I usually make at least 5 of these at a time so you can increase the recipe for as many as you would like to make.


Update:Why Are So Many People Gluten Sensitive These Days?
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