These gluten free Roti are deliciously soft, doughy, easy flatbreads which can be made large or small. Eat fresh with curry, hummus and dips or toast after cooking for a crisper home-made pita. Also Vegan and gum-free.
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Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Bread, Light Lunch, lunch box, Side Dish
Cuisine: Gluten Free, Indian, Mediterranean, North African, Vegan
large round cookie cutter min 7-8 cm in diameter/ larger fine-edged plate (optional)
griddle/pancake pan or flat-bottomed skillet
flat silicone spatula
clean tea towel
80gpotato starch flour
60gfine gram flour chickpea/Besan
10gground psyllium husk grind in a blender (not 'psyllium powder')
½tspfine sea salt
2tspgluten free baking powder
1½tbspsunflower oil/olive oil24g
120gwarm waterSee NOTES
extra tapioca starch for dusting.
Weigh the flours, psyllium husk, salt and baking powder into a large mixing bowl and mix thoroughly until evenly blended.
Add the oil and warm water and mix with a spoon/spatula until fully absorbed and even.
Using the back of the spoon or spatula, work the mixture against the side of the bowl until it forms an even, thick dough.
NOTE: The mixture may initially seem very wet. Do NOT add more flour. The psyllium husk takes time to hydrate. If concerned about it being 'runny' or 'wet', leave to hydrate for 10 minutes before working into a dough.
Next, work the dough in your hands (do not add any extra flour. It may help to wear silicone food gloves to prevent any sticking), kneading from one to the other until smooth. This will take no more than a minute.
Very lightly flour the work surface with TAPIOCA starch (it may help to place a large piece of baking paper down first to work on).
Break off a piece of dough for the first Roti and work into a smooth ball. Flatten in your hand, before placing on the work surface ready to roll.
Lightly dust the top of the flattened dough ball with a tiny amount of tapioca starch and roll out to a thickness of approximately 1½ to 2 mm.
Either shape the dough as you roll, or use a large round cookie cutter/fine-edged plate to cut the dough into a circle shape. Place the shaped flatbread dough onto a clean piece of baking paper while you roll the rest of the dough.
Repeat the rolling process with the next ball of dough, adding the off-cuts from the last piece and kneading-in before rolling.
Once you have rolled and shaped all the dough, heat the skillet/griddle pan until hot. Do NOT use oil. You want the pan to be thoroughly hot before starting the cooking process. If you have a small piece of dough left at the end of rolling, you can flatten and use as a test piece. The pan needs to be hot enough to cook the dough quickly (so that it doesn't dry out), but not so hot that it chars before being cooked. You'll find your perfect point by experience on the first couple of roti.
Place a shaped roti dough onto the hot pan and leave to cook until you just start to see bumps appearing on the surface. Now flip the flatbread using a silicone spatula.
Press down very lightly for a few seconds to help the inside cook quickly, and then allow the bread to cook until colouring nicely on the underside. It is normal to have 'charred' spots.
Now flip the roti back over to finish cooking. This is when the magic should happen... After a few seconds, the roti should start to puff up. Watch and enjoy! It is very tempting to push the 'bubble' down and it is fine to press lightly to move the underside for more even cooking, but resist 'squashing' the bread too much. Let the bubble deflate naturally after removing from the heat.
When you are happy that the underside is cooked, remove from the pan with the spatula and place in a clean tea towel to keep warm whilst you repeat the process to cook all the roti.
Enjoy with curry, hummus, baba ganoush, guacamole, etc. Also delicious toasted and slit open to be filled (pita style), or toasted and cut into slices to dip with.
* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.The ingredients in this recipe are finely balanced and I do not recommend changing them unless you have a dietary reason for doing so. If you need to substitute the gram flour, your best alternatives are sorghum flour or buckwheat flour. NOTE : if using an alternative flour such as sorghum or buckwheat, you may need to use a little more water. Start at the 120g and then add more little by little to get a pliable dough.For information on the reasons for choosing ingredients, see the published blog post.These gluten free Roti (like any flatbread, whether gluten free or not) are at their finest when fresh off the pan. Traditionally, Roti are cooked and eaten as you go.However, if you wrap them after they have cooled but not hardened, they can be re-warmed in the microwave (within a few hours), although will not be quite as good as when first cooked.To freeze : Roti can be rolled flat and frozen raw (with a piece of baking paper between each raw flatbread to separate and prevent sticking). Simply take out of the freezer and cook as usual either part-defrosted or frozen. They will take slightly longer to cook on each side, but taste and puff the same.