Gluten Free Chapati
This gluten-free chapati is made with homemade quinoa flour. It's just as delicious as the traditional wheat roti without gluten.
Servings: 4
Calories: 218kcal
Equipment
Ingredients
- 2 cups quinoa flour
- 1 cup warm water add more if required
- salt to taste
- 2 tablespoon oilve oil
Instructions
- In a large bowl, mix together the quinoa flour, salt, oil, and warm water. Slowly add more water until the dough is soft and pliable.2 cups quinoa flour, 1 cup warm water, salt to taste, 2 tablespoon oilve oil
- Knead the dough for a few minutes to make it smooth. Then, cover the dough and let it rest for 30 minutes.
- After the dough has rested, divide it into 7-8 balls.
- Flour your surface with preferred gluten-free flour. This can be either brown rice flour, white rice flour, or a flour blend. Form the dough into small balls (a bit larger than golf-ball sized), dust both sides with gluten-free flour, and then use a rolling pin to roll them out into round circles about 6 inches in diameter.
- Be careful not to apply too much pressure to the rotis while rolling them out. Turn using a spatula and flour them as needed.
- Using a large spatula, carefully lift the rolled-out roti and place it on the skillet over medium heat. Cook on each side for about 30 seconds to one minute, until you see bubbles start to form. Add more oil or vegan ghee, if desired
Video
Notes
- If the quinoa flour roti dough is too sticky, add more quinoa flour. If the dough is too dry, add more water.
- The quinoa flour rotis are best enjoyed fresh and warm off the skillet.
- You can store leftovers in an airtight container and reheat them in a skillet when ready to eat.
- To get a soft chapati, do not put too much pressure on the rotis while rolling them out. This will break them.
- Adding a pinch of brown rice flour can help in getting crispier flatbreads.
- Millet rotis, while being gluten-free takes longer to prepare than Quinoa rotis.
- Try tapioca starch (cassava flour) or jowar flour are other gluten-free options to flour the surface as the dough is kneaded and rolled.
Nutrition
Calories: 218kcal | Carbohydrates: 28g | Protein: 8g | Fat: 3g | Sodium: 16mg | Fiber: 4g | Calcium: 22mg | Iron: 3mg