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2 Way Rocket Leaf Salad
Asian-Style Baked Salmon
Baked Asparagus with Balsamic Butter Sauce
Baked Balsamic Chicken
Broccoli Soup
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Chocolate Walnut Vegan Energy Balls
Cinnamon Oat Muffins
Delicious Vegan Mashed Cauliflower
Easy Keto Crackers
Flax Paratha/Wrap

Flax Paratha/Wrap

Author: Sophie @mydaintysoulcurry

Servings: 8

Calories: 99.4 kcal – 7.2 g of carbs

Ingredients

  • 1 cup Flaxseed ground into a meal
  • 1 cup water/broth
  • A pinch of salt

Additional optional ingredients

  • 2 tbsp chopped onion
  • 1 tbsp chopped cilantro
  • 1/4-1/2 tsp curry powder
  • 1/2 tsp garlic salt
  • 1/4 cup nutritional yeast

Instructions

Make the flax meal:

  1. Grind a cup of flax seed in a coffee or spice grinder until a coarse powder is formed.

Prepare the dough:

  1. In a bowl heat a cup of water. (bring to a boil)
  2. Add salt and spices of your choice. I added 1/2 tsp curry powder.
  3. In a bowl take 1 cup of flax meal and 1/4 cup nutritional yeast. Add a pinch of salt/pink salt.
  4. Now add the dry ingredients to the boiling hot water.
  5. Mix well until the mixture thickens.
  6. Use a silicone spatula to scrape around the edges of the pan.
  7. Cook until the mixture becomes doughy and leaves the pan.
  8. Allow the dough to cool.

Add herbs and onion:

  1. Take the dough in a bowl. Add two tbsp of chopped red onions and finely chopped cilantro. You can also add grated ginger, minced garlic, and chopped green chilies at this point.
  2. Mix well and knead the dough a bit. If needed, take a tbsp or almond or coconut flour to make the dough smooth and well combined with herbs and veggies.

Make Rotis/Parathas:

  1. Take small lemon size dough ball and place it between two parchment papers.
  2. Roll the ball into thin roti/ paratha(disc) and carefully transfer it to a hot griddle.
  3. Second method: place the dough ball on the hot griddle and with the help of a silicone spatula spread the dough to a thin disc-like roti or paratha.
  4. Cook until the roti leaves the pan or griddle and becomes brown around the edges.
  5. Serve with chutney, curry or sautéed veggies.

 


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