Roti Recipe | Gluten-Free Flatbread

gluten free flatbread stored in a roti box.

Roti Recipe | Gluten-Free Flatbread

Looking for a vegan and gluten-free flatbread recipe, then try this Indian roti that's made with a healthy combination of teff flour and rice flour. It's made without xanthan gum, yeast, or psyllium husk. These simple and easy rotis can be made in 30 minutes!

Course flatbread

Cuisine Indian

Prep Time 5

Cook Time 25

Total Time 30

Servings rotis

Calories 59.02kcal

Author Priya Lakshminarayan

Equipment

Ingredients

1 cup water
½ cup teff flour
½ cup rice flour
2 tablespoon oats powder
1 teaspoon vegan ghee or oil
½ teaspoon salt

Instructions

Sieve the 3 flours and add them to a bowl. This step will ensure that the rotis are soft.
Add the water to a pot and bring it to a boil. Add salt and oil while the water is heating up.
When the water is boiling, take the pot off the flame. Slowly add the sieved rice flour, teff flour, and oats powder.
Chef Tip - Start mixing using a silicone spatula. Quickly mix it all together till there is no dry flour visible. Break the clumps as much as you can. Cover with a lid and let it sit for 10 minutes. It will resemble a crumbly dough.
Transfer to a plate and let it cool down a bit. Wet your fingers with water and knead to make a smooth dough. If the dough appears to be dry, then sprinkle some water and with wet hands knead it again. You can also add little oil. The roti dough needs to be slightly sticky.
Chef Tip - It’s much easier to knead the dough when it's still a little hot. Just cool it enough to handle the dough comfortably. Use a spatula to knead if needed. Cover with a damp cloth or a cling wrap to prevent it from drying.
Divide the dough into equal lemon-sized balls (about 46-48 gms each). Keep them covered with a moist towel.
Heat a skillet or Tawa over a medium flame. Knead each ball again (to activate the starch in the dough), dip the ball in a bowl of teff flour, and flatten it with your palm. Dust the chakla or surface with flour. Using a rolling pin, roll the ball swerving it at the same time, then throw more teff flour on the top and continue to flatten the ball, constantly turning and flouring, (just like we make normal chapattis) into a flat round shape (about 5-6 inches in diameter).
Chef tip - While rolling, keep sprinkling flour to prevent the roti from sticking at the bottom. You can also use your fingers to flatten it. Be careful not to break the roti. Try to flatten the roti evenly, especially the edges. Since the dough is gluten-free it’s hard to get smooth edges, so to get a neat round shape, use a cutter or any bowl.
Carefully transfer the uncooked roti to the tawa. Make sure the tawa is not extremely hot. Using a damp paper towel, press the roti lightly to soak up the excess flour on both sides. Once tiny bubbles begin to appear on the initial side, it is time to flip the roti.
Cook the other side till small light brown spots appear on them. Flip it again. Press the edges of the roti around using the turner, this helps it puff. Each roti will take 2-3 minutes to fully cook. Transfer to a plate. Smear each side with vegan ghee. Prepare the remaining rotis the same way. Keep the cooked teff rotis in a roti box till it's time to serve them.

Notes

Oats flour is optional. You can skip it if you want. Flax meal or chickpea flour can be added instead. Use the same measuring cup to measure all the ingredients. Once the dough is prepared, cover it with a moist towel to prevent it from drying. The roti should not be rolled out too thin or too thick. Greasing your palms before kneading helps. The tawa needs to be hot but not too hot or too cool. The recipe is easily scalable.

Nutrition