Roti (Indian flatbread)
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
- 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.
- 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.
- 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.
- 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.
- Once you have rolled and shaped all the dough, heat a cast iron grill pan until hot.
- 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.
- 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.
- Enjoy roti with curry while hot!