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Roti (Indian flatbread)

A plate of roti with a garnish of coriander.

Roti is undoubtedly a staple of Indian cuisine, and it’s popular across all of South East Asia as well. They’re fairly easy to make, but traditionally contain wheat—we’re here to help! Try this gluten-free recipe with your next curry.

This recipe is provided courtesy of the Gluten-Free Palate.


Yields 6 servings

  • ½ cup chickpea flour (also called besan or gram flour)
  • ¼ cup cassava flour
  • 1 cup gluten-free 1-to-1 flour
  • 1 teaspoon xanthan gum
  • ½ teaspoon fine sea salt
  • 2 teaspoon baking powder
  • 2 Tablespoon olive oil
  • 2 ½ cups hot water


  1. Place all of the dry ingredients in a medium-sized bowl: chickpea flour, cassava flour, gluten-free plain flour, xanthan gum, fine sea salt, and baking powder. Mix well using a whisk or wooden spoon.
  2. Add olive oil. Pour hot water a little at a time. Mix well using a wooden spoon until you can form it into a dough ball. The dough should be soft and firm but not too sticky—you probably won’t need to use all the water.
  3. Slice the dough into 6 pieces and then roll each piece into a small ball. Place them in the bowl and cover with a damp cloth.
  4. On a flat, floured surface, lay one of the dough balls and start to roll it until really thin. Make it as round as you can.
  5. Once you have rolled and shaped all the dough, heat a cast iron grill pan until hot.
  6. Place a roti circle onto the hot pan and leave to cook until you just start to see bumps appearing on the surface. Now flip the flatbread using a silicone spatula.
  7. Using a clean kitchen towel, press down very lightly for a few seconds to help the inside cook quickly, and then allow the bread to cook. After a few times, the roti starts to puff up. At that point, remove from heat and let the bubble deflate naturally.
  8. Enjoy roti with curry while hot!

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