When I first had to go gluten free, I dreaded making chapati’s. As it is I am not a fan of making roti’s but then I am also the kind who gets bored with the same kind of food everyday. Growing up in Kuwait. Kerala, then studying and living in Chennai, England and Bangalore..comfort food is a long list for me. From hummus to appam’s my taste buds take me back to that country and season where I first enjoyed the dish.
My aunt (uncle’s wife) who is a Punjabi makes the yummiest punjabi food and her paratha’s are the best I have ever eaten. Since my uncle and family were our neighbours in Kuwait what used to happen a lot was we swapped food a lot. It’s fun growing up with your cousins just a feet away 🙂 and we had a bonus too as both the women of the households my mother and her sister-in – law are fabulous cooks. They both are perfectionists and its shows in their cooking. So paratha’s for me eventhough I am Malayali also are comfort food. Food for me is tied to beautiful memories so when I get to replicate that in my home in Bangalore it makes me happy.
Besides almost every other day people ask me for a foolproof gluten free chapati recipe. Its always the basic recipes that are always in demand when it comes to gluten free food! I have a recipe in my book – ‘A Gluten Free Life, My Celiac Story’ but this recipe has a little sweet note thanks to ragi flour (finger millet) I have used. So you can have it with your jam (I know many kids who love the combination), dal/sabzi and ofcourse use it as a wrap as well.
Servings – 10
- Ragi flour /finger millet – 1/4 cup
- Brown rice flour – 1/2 cup
- Buckwheat flour/kuttu – 1/4 cup
- Sabudana/ Tapioca pearl flour – 1/4 cup
- Masoor Dal Flour – 1/4 cup *
- Flax seed ground – 1 tbsp
- Salt – to taste
- Any gluten free flour -1/4 cup (for dusting while rolling out roti’s)
- Oil or ghee to grease the roti
- Water – 1/2 cup or more
- Mix the flours together in a bowl and add in salt as well. Make a well in the middle of the dry flour mix and then add water. Slowly bring the flour mixture together and knead it into a ball, just like you would do for normal chapati’s. Let the kneaded dough rest for half an hour.
- After the dough is rested divide the dough into 10 balls. You might get more or less, I made them into lemon sized balls.
- Take a rolling pin and board and dust both with fair amount of any kind of gluten free flour this is to ensure the dough doesn’t stick to the surface of the chakla or bhelan.
- Roll the dough out into roti’s and then place them on a heated skillet/tawa and make roti’s . These roti’s do not stick to the tawa or on the board provided you are quick to take it off the board as soon as you roll it out.
- If you are sharing a kitchen with other wheat eaters in the family, best is to make sure you have a dedicated tawa,chakla and bhelan for gluten free cooking to avoid cross contamination especially if you or the person you’re cooking for is a Celiac/Coeliac.
- If you do not have masoor dal atta, you can use any dal atta but please avoid besan/gram flour atta as it will have a different taste.
Hope you enjoy the roti’s and if you make it please tag me on Insta @jagglutenfree or on FB @ GFIndia .