Gluten-free roti with amaranth and buckwheat

This recipe for gluten-free rotis (Indian flatbread) uses a mix of amaranth, buckwheat and store-bought gluten-free flour. The rotis, or chapatis, as they are also known, do take some time to prepare, but are a great substitute for ones made of wheat. They go well with dal or Indian lentil soup, which is a staple in Indian households, or with kidney beans.

A couple of tips before you start making gluten-free rotis:

1. I have found kneading amaranth and buckwheat with an electric dough-kneading machine makes the dough smoother and lighter. If you don’t have one, simply knead with your hands and work on the dough for a longer period of time to make sure your rotis turn out fluffy
2. You can also use only amaranth for this recipe. I used buckwheat because I like the flavour. Just make sure you’re using two-thirds amaranth flour with one-thirds gluten-free flour.
3. Rolling out rotis can be a challenge if you’ve never done it before. Here’s a tip: roll them out in whichever shape and use the lid of a container to cut out the desired shape. I’ve found, a steel lid with a diameter of around six or seven cm works best.
4. While cooking, use a non-stick pan on medium-to-high heat. Rotis are made on very hot pans and seasoned cooks use their fingers to flip the flatbread, but feel free to use a pair of tongs instead.
5. Once your roti is baked, top it with some butter or ghee before serving. This helps keep the roti soft. I often line the serving dish with a muslin cloth and cover the hot rotis with it so they stay moist.
6. Finally, if baking your own rotis seems challenging, feel free to check out my video at the end of this post. It’s the first-ever food video I have made (yay!) and I’d be happy to hear your reactions.

Gluten-free rotis with amaranth and buckwheat

Author: Manasi Courses:Dinner and Snacks

Difficulty:IntermediatePrep time: 30 minutesCook time: 40 minutesRest time: minutesTotal time:1 hour 10 minutesServings:4 servingsCalories:300 kcal Best Season:Available

Description

This recipe for gluten-free rotis (Indian flatbread) uses a mix of amaranth, buckwheat and store-bought gluten-free flour.

Ingredients

• 1 1/2 cups amaranth flour
• 1/2 cup buckwheat flour
• 1 cup gluten-free flour
• 200 ml lukewarm water
• 1 teaspoon salt
• Some extra flour to dust

Instructions

1. Mix the flours and salt in a bowl
2. Add the water slowly and knead with an electric kneading machine or using your hands
3. Make a small ball with the dough, dust it with some flour and roll out
4. Cook the roti on a hot pan on one side until it looks done. Flip and cook the other side until brown
5. Serve hot and buttered with dal or curried vegetables

Video

Keywords:Dinner, Gluten-free, Indian food, lactose free, Vegan