Gluten Free Roti Recipe
Make Gluten Free Roti Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dry Ingredients
Wet Ingredients
Method
Preparation
- 1
Mix Dry Ingredients
In a large mixing bowl, combine the gluten-free flour blend, psyllium husk powder, and salt. Mix thoroughly until well combined.
- 2
Add Wet Ingredients
Create a well in the center of the dry ingredients and pour in the warm water and olive oil (or ghee).
- 3
Knead the Dough
Using your hands, gradually mix the dry ingredients into the wet until a dough forms. Knead the dough for about 5 minutes until it becomes smooth and pliable. If the dough is too sticky, add a little more gluten-free flour.
- 4
Rest the Dough
Cover the dough with a damp cloth and let it rest for 20-30 minutes. This allows the psyllium husk to absorb moisture and helps in binding the dough.
Cooking
- 5
Divide the Dough
After resting, divide the dough into 8 equal portions and shape them into balls.
- 6
Roll Out the Roti
On a lightly floured surface, take one dough ball and flatten it with your palms. Use a rolling pin to roll it out into a circle about 6-8 inches in diameter, dusting with gluten-free flour as needed to prevent sticking.
- 7
Cook the Roti
Heat a non-stick skillet or tava over medium-high heat. Once hot, place the rolled-out roti on the skillet and cook for about 1-2 minutes on one side or until you see bubbles forming. Flip and cook the other side for another 1-2 minutes. If desired, you can press gently with a spatula to help it puff up.
- 8
Repeat Cooking Process
Repeat the rolling and cooking process for the remaining dough balls, stacking the cooked rotis in a container to keep them warm.
