How to cook Chappatis and Flatbread/Paranthas with Coconut Flour
Coconut Flour has some incredible health properties, but unfortunately it is not as easy to cook as our friend maida or wheat Flour. That is something that we. who cook with coconut flour, have come to accept- it is important to stay patient!
Having said that, the results with coconut flour are often delicious. Below are two low-carb and healthy recipes for cooking with coconut Flour
Making Chappatis with Coconut Flour
Ingredients: Coconut Flour, Psyllium Husk (Isabgol), Hot Water. Optional- Cellophane/Parchment/butter paper or silicone
sheet, Spice/Salt/Red Pepper as per taste.
1) Mix one cup of Coconut Flour with one cup of Psyllium husk.
2) Add warm water to the mixture. The temperature of the water is important- cold water will make the dough crumbly! Also remember you will need to put more water than you put in wheat flour, as Coconut Flour absorbs a lot more water.
3) Form a dough and let it sit for 10 minutes.
4) Roll out one part of the dough. If it is sticking, than you can use two sheets of parchment paper. This prevents the flour from sticking.
5) Roll the dough on the pan and cook from both sides. Then put it on direct fire as you do it with a normal chappati. But remember- this chappati will be slightly less fluffy or less 'phuli hui chappati' like a normal chappati. But it will still taste quite delicious.
Flatbread/Parantha with coconut Flour
Serving Size: 4 Naans
1) Mix 50 grams of Coconut Flour with 8 grams of psyllium husk and 1/2 a teaspoon of baking soda. Add Spice/Salt/Red Pepper as per taste.
2) Form the dough by adding water and using parchment paper as instructed above.
3) Add a bit of butter or ghee to the pan and put the flatbread on.
4) Wait for one side to cook completely before flipping. Fry on both sides till golden brown.
Please let us know how you enjoyed cooking with coconut flour!