This recipe for gluten-free roti (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:
- 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 to make sure your rotis turn out fluffy
- 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.
- 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.
- 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.
- 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.
- 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
Description
This recipe for gluten-free rotis (Indian flatbread) uses a mix of amaranth, buckwheat and store-bought gluten-free flour.
Ingredients
Instructions
- Mix the flours and salt in a bowl
- Add the water slowly and knead with an electric kneading machine or using your hands
- Make a small ball with the dough, dust it with some flour and roll out
- Cook the roti on a hot pan on one side until it looks done. Flip and cook the other side until brown
- Serve hot and buttered with dal or curried vegetables
Video
Dinner, Gluten-free, Indian food, lactose free, Vegan
Can I substitute buckwheat with sorghum flour?
Hi Farzana, yes, you can substitute buckwheat with sorghum flour. I’ve used 1/3rd gluten-free flour in this recipe, but you can skip that entirely and use amaranth and sorghum flour in a 50:50 proportion. Also, use psyllium husk (isabgol, about 2 tbsp for 500g of flour) mixed in some water to bind the flour together. Hope this helps!