Here are two recipes you can try to make a gluten free chapati or flat bread. Let us know if this works for you or if you have other suggestions to make an amazing gluten free chapati/ flat bread!
roti, rotli, safati, shabaati, phulka and roshi, is an unleavened flatbread originating from the Indian subcontinent and staple in India, Nepal, Bangladesh, Pakistan, Sri Lanka, East Africa, Arabian Peninsula and the Caribbean.
- 2 cups Gluten Free YesYouCan Plain Flour
- 1 tsp Salt
- 1 Tbsp Oil
- 1 cup Water, divided
- Melted Ghee, Butter or Oil
- Mix flour and salt in a large bowl.
- Add oil and about ⅓ of the water.
- Mix gently with fingers to begin to combine. Add additional water as needed to create a soft dough, gently mixing by hand until the dough comes together.
- I did not use the full cup of water. Cover with a towel and let rest for 5 minutes.
- Meanwhile, begin heating a skillet over medium or medium-low heat.
- Turn dough out onto a lightly floured surface and knead until pillowy soft and smooth, about 5 minutes.
- Pinch off about ¼ cup of dough, keeping the remaining dough covered with a towel as you work.
- Shape the small piece of dough into a ball then place on a lightly floured surface and roll to a thin 5–6-inch circle, rotating as needed.
- Dust off any excess flour and immediately place chapati in heated skillet and cook 1–2 minutes until small bubbles form on the surface, the top looks dry, and the bottom begins to brown.
- Flip and cook on the second side for another 1–2 minutes, until the second side has browned.
- Serve hot with a side of your favourite Indian stew or lentil recipe
- 1 cup YesYouCan Plain Flour
- 1/4 tsp salt
- 1/2 tsp oil
- 2 tbsp yogurt or buttermilk
- 1/2 tsp psyllium husk powder
- Combine flour, yogurt, psyllium husk powder and salt in a bowl.
- Add water slowly, mix to make a soft dough.
- Pre-heat a tawa/ flat griddle on a medium flame.
- Split the dough into 2 balls. Flatten the dough ball with your palms.
- Place the flattened disc onto a lightly floured surface and roll to 3- 4 mm roughly – Be gentle
- Keep flouring as you flatten it if it sticks
- Place rolled chapati on preheated tawa.
- Let it cook for 10-15 seconds until bubbles starts to form on top.
- Flip the chapati and cook for 30 seconds more. Flip again when you see some brown freckles on the cooked side.
- To fluff the chapati, take a cotton napkin or paper towel and gently press down and out to the edges of chapati until bubbles form. You should be moving the chapati as you are doing this.
- Your chapati is done when both sides are cooked. Transfer the cooked chapati to a plate lined with cloth.
- Repeat the process for the remaining chapattis
- Smear both chapatis with oil or butter. Serve with any of your favourite curry or vegetable.