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…


5.0 from 3 reviews
I Made Bread! - AIP Chapati
Prep time
Cook time
Total time
Recipe type: Bread
Cuisine: Indian
Serves: 1 chapati
  • 1 T coconut flour
  • 2 T arrowroot flour
  • ¼ cup coconut milk (full fat)
  • pinch of sea salt
  • ½ 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 ½ 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







46 thoughts on “I Made Bread! – AIP Chapati”

  • Sorry, I've only seen this none for some reason. Yes arrowroot flour & powder are the same. I don't know about substituting chia seeds since chia seeds aren't AIP compliant I haven't tried that.

  • Any chance these freeze well? I want to make some ahead and hopefully take on the road. The rest of the family can eat @ McDonald's – and I could have something to eat too!

  • I haven't tried baking b/c I'm only cooking for one and I like the greasy feeling (reminds me of the chapatis I grew up eating). To bake Ibthink you'd need to preheat your pan to 400 and grease the pan. Then pour on the batter, cook for 5 minutes and flip. Let me know if you try it

  • Hi Bethanny,

    I know you from uccd, worshipped there for five years before changing to a new church. Neetu introduced me to your blog today. We were talking about esting healthy and i told her how I've incorporated paleo in my diet with fabulous results. Im so enjoying your blog! Quick question, where in dubai can i get arrowroot powder?? Thanks in advance.

  • Made these today for my daughter who's on AIP for Hashimotos. She is in 'heaven' over these delicious "pancakes"!! Sprinkled them with cinnamon and ate warm. Just fantastic!!! Tomorrow I plan to make baked apples (over cooked so they are really "smooshy" as a filling), then will use these "pancakes" as a wrap. Can't wait!

  • Thank you for sharing! I just tried these yesterday. I was so excited to try it because it's such a quick and easy recipe! I whipped up a batch in ten seconds flat, which is saying a lot for me as I am slow at everything I do, and it tastes great! I think I may have overcooked it slightly… not sure… but I quickly realized that this also makes really great snacking crackers if you make smaller portions and let it cook to a deep golden brown where it gets crispy. I brought them with me to the hospital for my sleep test last night, and they were the perfect snack! I am now excited to try this recipe with different flavours. Cinnamon… onion… garlic… rosemary… etc. One recipe, so many different flavours! Thanks so much for sharing!

  • This was super fabulous. Even my husband and son liked them. In addition to chapati, I have added cinnamon and honey and made pancakes. You saved my traditional Sunday morning pancake breakfast! Thank you.

  • How many does this make? When looking at e ingredients and I’m thinking this for one serving. Hoping this can be doubled or tripled.

  • Hi, I made these tonight and they tasted great, but I had a problem getting them cooked. They stayed gooey in the middle. I cooked them 4 or 5 minutes on each side on medium to low heat. Any suggestions? or anyone else have this problem. Thank you!

    • Hi Marion, every brand of coconut milk, coconut flour and arrowroot flour is different. It does take a little bit of experimenting with amounts to get the right consistency. Sorry you had a hard time with them.

  • I’ve tried making these twice now. They stick really badly to my enamelled cast iron pan no matter how much coconut oil I use. They also stay really gooey. My finished result looks like a smooshed pile of fried mozzarella. It tastes good, but it’s kinda hard to wrap anything in it. Any suggestions on what I might be getting wrong? They look so great in the photos!

    • Hi. Sorry you’ve have a hard time. I will admit that this is the only recipe I use my non-stick pan for. Different brands of flour and milk act differently, so sometimes it takes a little more experimenting. It sounds to me that maybe you need a bit more arrowroot, but that’s just a guess.

    • This was my experience as well. Two times, both a gooey mess that I couldn’t pry off the pan and flip over. I ended up adding extra flour and putting the batter on a parchment-lined baking sheet to cook in the oven. The taste is good, but I can’t seem to get the texture right so far. I’d like to be able to cook it in the pan and get that nice browned surface. Bethany, could you perhaps share which brands you used so that those of us who have had trouble can use those brands and see if we have better success?

      • Sorry you’ve had such a hard time with these. I honestly have never had a problem, although I do tend to use a non-stick pan for these and these alone. The one thing I could suggest is cooking at a lower heat for a longer time. I had to work on the time and temp a bit when I recently switched from gas stove to electric stove. Since I live overseas I don’t know if the brands I use are available where you are. I use arroy-D coconut milk, a homemade arrowroot starch (or sometimes homemade cassava flour with the same results), and bob’s red mill coconut flour.

  • Oh my goodness…Y E S!!!! These were fantastic!!! I love the ease of creating a quick flatbread in a minute! super tasty and bready satisfaction!

  • I liked these despite not being to careful with measurements. Kept out a little gooey in the center but I lost track of what I was doing and put more arrowroot than was required. Still, closest thing to flour tortillas I’ve had in a long time. Thanks. 🙂

  • Question… after it is all fried up the outside is nice and dry but is it supposed to be a little soft in the inside, leaning towards a firm gooey/moist, or is the inside supposed to be the same consistency as the outside leaning towards dry.. the way the outside looks in your photos?

    • Honestly it’s different every time I make them. Sometimes more gooey in the middle and sometimes more dry. Depends on the type of flower, fat content of the milk, heat of the pan, humidity that day, etc. If you want more dry inside, try cooking longer at a slightly lower heat.

  • I made these earlier this week with some curry and my husband LOVED them so much he asked me to make them again as his “birthday cake” tonight! Gonna put some coconut butter and jam on them. THANKS SO MUCH!

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