I Made Bread! – AIP Chapati

This simple chapati bread is gluten free and 100% AIP/ Paleo compliant, plus it’s made with just a few simple ingredients that you already have in your pantry. It’s perfect for dipping in curry and stew, or for filling with your favorite sandwich fillings.
six AIP chapatis sitting on a skillet
This simple chapati bread is gluten free and 100% AIP/ Paleo compliant. You’ll want this to be part of all of your family dinners.
This post needs no introduction, because BREAD
Think about it for a minute, bread is the illusive food item that we all seem to be in search of while following AIP. I’ve never been a big sandwich eater, so I didn’t really miss bread until I made beef stew the other night and really wanted something like a chapati to eat the stew with.

chapatis piled up on a green tea towel
After a couple of failed attempts, this recipe turned out like the perfect substitute for a chapati. It could be torn and dipped into the stew and even served as a vessel to get big chunks of meat into my mouth. The next day I made it again and discovered that it can be cut and used as a sandwich bread. Suddenly the possibilities are endless! It can even be used as a tortilla (just don’t overfill it). 
a torn chapati being dipped into a bowl of beef stew

Home cooks in Indian would traditionally make chapatis with a dough, similar to tortillas. Instead, I made these with a batter (more like pancakes), and they come out light and fluffy and perfect for soaking up your favorite stew or curry.


These chapatis and 60+ other Indian favorites (all AIP compliant) are now available in my ebook…aip indian/ aip/ autoimmune protocol/ paleo

chapatis rolled up and piled high on a skillet

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6 AIP chapatis rolled up on a piece of brown paper

It’s bread time…


AIP Chapati {paleo, aip, gluten free}

I Made Bread! – AIP Chapati

  • Author: Bethany Darwin - Adventures in Partaking
  • Prep Time: 1 min
  • Cook Time: 7 mins
  • Total Time: 8 mins
  • Yield: 1 chapati
  • Category: Bread
  • Cuisine: Indian


  • 1 T coconut flour
  • 2 T arrowroot flour
  • 1/4 cup coconut milk (full fat)
  • pinch of sea salt
  • 1/2 T coconut oil


  1. mix coconut flour, arrowroot flour, coconut milk and salt in a small bowl until well combined. Should be a pancake batter consistency
  2. heat coconut oil in a skillet over a low to medium heat
  3. spoon the batter into the pan and use the back of the spoon to spread it around the pan (see above)
  4. cook for about 3 minutes on the first side. It should get bubbly like a pancake and the edges should start to brown.
  5. watch it carefully. You want it to cook slowly, so you may need to turn the heat down.
  6. carefully flip and cook the other side for 2 minutes
  7. drain on paper towels and allow to cool completely before eating


Based on reader feedback, here are some suggestions for this recipe:
(1) tapioca can be used instead of arrowroot
(2) homemade coconut milk works
(3) if your batter is too thick, add 1 tsp water
(4) if your batter is too thin, add 1/2 tsp arrowroot or tapioca until desired consistency
(5) this recipe can be scaled up to make as many as you want
(6) keeps well in the fridge for 2-3 days – reheat in microwave or skillet

This recipe is also shared on this week’s AIP Recipe Roundtable on Phoenix Helix

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a sandwich made with smoked salmon, cucumbers and an AIP chapati







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