Gluten-Free Chapati Recipe

How to make Gluten-Free Chapati:

Chapati, phulka or roti, this humble bread has many names. Chapati is a staple in any Indian household, I honestly feel that there is nothing like hot chapatis with daal tadka at the end of the day. Chapati is a flat bread, made with flour and water, the recipe and the process is actually very simple. If you are someone who is not from India or who is not familiar with this bread, you must try making this as the process is simple and this is a great bread to have with Indian meals. It may just simplify your dinner. 

How to eat roti and can you add anything to it?

Roti goes very well with any Indian meal, especially the veggies or daals. You can also add fats like butter or ghee on hot rotis. I also prefer to add some oil or ghee or even warm milk in the dough as it makes the chapatis soft.

Difference between Roti and Paratha:

Parathas are also flatbreads but made differently. The shape of a paratha can be round, triangular or a paratha can be flavoured or can be stuffed with vegetables, cheese, eggs, etc; whereas a chapati is a much simpler bread.

Parathas are layered with ghee or oil, folded and rolled. This layering gives a crisp texture to the parathas. Whereas chapatis are simple round-shaped dough, just rolled in a disc shape. 

Gluten-Free Chapati Recipe

Prep time: 7-8 mins
Cooking Time: 5 mins
Serves: Makes 3-4 chapatis. Also depends on what size chapati you roll.

Ingredients:

Gluten-free chapati flour: 1 cup ( Find my favourite brand here)

Or make the flour like this:
FLOUR MIX Recipe:
Potato starch – 1/2 cup (potato starch not potato flour)
Tapioca starch – 1/4 cup
Sweet rice flour – 1/4 cup
Brown rice flour – 1 and 1/2 cup
Combine well. Your chapati flour mix is ready.
Water to knead the dough: Room temperature water

OR

You can use this brand to make chapati. I very often make chapatis using this flour.

Step by step guide to making the best gluten-free chapati:

Method:

Combine everything together and form a dough. Add water slowly, knead the dough for a long time. The more time you spend with the dough the elasticity of the dough will be better. That will later help you roll the chapatis better. 

Some may say since gluten-free doesn’t have any gluten in it the kneading won’t make a difference. But in my experience, the longer kneading helps make better chapatis.

TIP 1: If you add all the water at once, then the flour will become too sticky to handle. So add in parts not all at once.

TIP2: Add a few teaspoons of milk, this helps make soft chapatis.

Make small dough balls.

Now make small to medium balls of the dough. Flatten the ball and place them on a flat surface or kitchen counter top .

Use a rolling pin to make flat breads. Roll them like chapati. Go slow, this is not your regular wheat flour so it will require a little practice but if you have kneaded the dough for a good amount of time then the chapati won’t break. If it’s breaking and you are unable to make a proper round then it means you need to knead the dough more.

On a hot pan or tawa, place the chapati. On a low medium heat cook it for 30-40 seconds, flip it and cook the other side too.

TIP 3:  On a very low flame, the roti can become hard; and on a very high flame they cook too fast. So keep the flame at medium. Turn the heat up only towards the end.

Then start pressing the chapati on the sides with a cloth, the chapati will start rising like a balloon. Do this on medium heat. When the chapati looks done, remove it. The chapati is done. Enjoy this with any curry dish. Or you can just put some kebabs, salads, coriander chutney on the chapati, roll it and eat it like a Kathi kebab roll. Enjoy!

Gluten Free Chapati Recipe

Recipe by KhushbooCuisine: Indian

Servings

2-3

servings

Prep time

8

minutes

Cooking time

5

minutes

Total time

1

hour 

10

minutes

Ingredients

• Potato starch – 1/2 cup (potato starch not potato flour)

• Tapioca starch – 1/4 cup

• Sweet rice flour – 1/4 cup

• Brown rice flour – 1 and 1/2 cup

• Combine well. Your chapati flour mix is ready.

• Water to knead the dough: Room temperature water

Directions

• Combine everything together and form a dough. Add water slowly, knead the dough for a long time. The more time you spend with the dough the elasticity of the dough will be better. That will later help you roll the chapatis better.
• Make small dough balls.
• Roll them like chapati. Go slow, this is not your regular wheat flour so it will require a little practice but if you have kneaded the dough for a good amount of time then the chapati won’t break. If it’s breaking and you are unable to make a proper round then it means you need to knead the dough more.
• On a hot pan or tawa, place the chapati. On a low medium heat cook it for 30-40 seconds, flip it and cook the other side too.
• Then start pressing the chapati on the sides with a cloth, the chapati will start rising like a balloon. Do this on medium heat. When the chapati looks done, remove it. The chapati is done. Enjoy this with any curry dish. Or you can just put some kebabs, salads, coriander chutney on the chapati, roll it and eat it like a Kathi kebab roll. Enjoy!