Gluteen Free Roti Recipe

Prepare dry mix

In a medium bowl, whisk together 2 cups gluten-free flour blend, 1 tsp salt, 1 tsp xanthan gum (if using), and 1 tbsp ground psyllium husk (optional). Ensure the blend is well combined and no lumps remain.

Add fats and hot water

Add 2 tablespoons oil to the dry mix and rub with your fingertips until the mixture resembles coarse crumbs. Carefully add 3 tablespoons hot (not boiling) water and mix with a spoon; this helps hydrate starches and improves pliability.

Form and rest the dough

Gradually add up to 3/4 cup warm water, a few tablespoons at a time, mixing until a soft, slightly tacky but manageable dough forms. You may not need all the water. The dough should be moist but not sticky. Knead briefly in the bowl (1–2 minutes) until homogeneous. Cover with a damp cloth or plastic wrap and let rest 20–30 minutes — resting allows psyllium and xanthan to hydrate, improving elasticity.

Portion the dough

After resting, divide the dough into 8 equal portions (for 8 small rotis) or 6 for larger ones. Roll each portion into a smooth ball using lightly oiled hands. Keep the balls covered with a damp cloth while you work to prevent drying.

Prepare a rolling surface by lightly dusting with 1 tablespoon gluten-free flour or rice flour. Take one dough ball, flatten it slightly, then place it between two pieces of parchment paper or on a lightly floured surface and gently roll into a thin circle about 6–8 inches (15–20 cm) in diameter. If using only one piece of parchment, dust the top with a little flour to prevent sticking. Rotate the roti as you roll to keep it even. If the edges crack, press gently to seal and re-roll; small cracks are okay and will cook through.

Heat a heavy skillet or cast-iron tawa over medium-high heat until hot. Reduce heat to medium. Carefully peel the rolled roti from the parchment paper and place it on the hot skillet.

Cook for about 30–45 seconds until the underside has pale brown spots and the top begins to form small bubbles. Flip the roti using tongs or a spatula and cook the second side for another 30–45 seconds. If desired, press gently with a cloth or spatula to encourage even cooking and puffing.

Brush or spread a little ghee, butter, or oil (about 1/2 teaspoon) on the cooked side, flip and cook for 10–15 seconds more. Repeat for the other side if you like a slightly crisp edge. The whole cook time per roti should be about 1.5–2 minutes.

Transfer cooked rotis to a covered container or wrap in a clean towel to keep warm and soft while you finish the remaining dough balls.

Serve warm with curries, chutney, or as an accompaniment to any meal. To store, cool completely and place in an airtight container for up to 2 days at room temperature or refrigerate up to 4 days. Reheat on a hot skillet, covered, for best texture, or steam briefly to soften.