My simple recipe for gluten free roti, or chapati, is made with my wholegrain gluten free atta (or flour blend). They are made with just five ingredients.
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I’ve been making these gluten free roti for many years and for some reason have never shared the recipe. I guess I thought it was so simple I didn’t need to.
It was only when I was talking to Punam, the lovely owner of My Free From Kitchen, that I realised what a big deal this was for people of Asian origin who had to avoid gluten.
What is a roti or chapati?
I first discovered roti’s when I was in India with my sixth form college. We went over to an orphanage in Goa just after Christmas when I was 16. It blew my mind and I was smitten with Asia from that point onwards.
In addition to taking gifts to the orphans, we used public transport to travel around south India. It was an experience I will never forget and opened my eyes to the culinary delights of real Indian food.
I don’t think I’d ever had a roti or chapati before then. I think naan’s were more common in the UK.
But I fell in love with them.
The traditional version of this bread would be made with Indian atta. However, for my gluten free version I use my rice free, wholegrain gluten free flour blend.
The dough is rolled very thinly (unlike a naan bread) and then either grilled or cooked in tandoor. These traditional Indian breads are so popular that they are generally eaten with every meal.
I personally rather like them as a flatbread filled with grated cheese and avocado, and of course, with any curry.
What is atta?
For those of you who don’t know, atta is wholegrain wheat flour that originates in India. Atta is used to make traditional Indian flatbreads such as roti/chapati, puri, naan and paratha.
From talking to Punam I realised that my wholegrain gluten free flour blend solved a problem. She told me that she hadn’t been able to find a certified gluten free atta that could be used to make these delicious breads.
I immediately realised that I needed to share my recipe!
What’s more, I still need to educate people about gluten free flour and flour blends. If you don’t know why they are so important to successful gluten free cooking and baking then read this article: What on Earth is…A Gluten Free Flour Blend?
How do you make gluten free roti or chapati?
Roti’s and chapati’s are so similar that their names are often used interchangeably.
A roti would traditionally be cooked in a tandoor and a chapati on a tawa (flat griddle).
To make my gluten free roti’s I used a cast iron flat griddle pan so I’ve no idea if you could cook them in a tandoor oven. If anyone tries please do let me know the result.
Roti’s are so simple to make.
First, the flour and psyllium husk powder need to be combined. This ensures that the breads are lovely and soft and flexible. Without the psyllium husk powder the breads would be dry and brittle.
If you don’t know what psyllium husk powder is then read this article: Psyllium: What on Earth is it?
Once the psyllium husk powder has been mixed with the flour the salt is added (if using) along with the oil and water.
I haven’t specified the exact amount of water. Instead I urge you to add the amount required to form a dough. If you add too much don’t worry, you just need to add a little more flour. I don’t want to mother you here. I want you to get a feel for working with gluten free flours yourself.
The ideal is to have a sticky dough to begin with. Once you knead it for a minute or so you should end up with a nice smooth (no cracks) dough. The psyllium husk powder will absorb some of the liquid as you knead the dough.
Want to learn more about making gluten free breads?
If so sign up for my free gluten free bread making guide by entering your details in the form below…
Where can I buy your gluten free atta?
You can buy my gluten free atta (plain gluten free flour blend) right here on my site.
If you need any help or support using it please join my free private Facebook group. There you’ll find lots of like-minded people who have varying levels of experience of cooking with gluten free flour. I’m sure you’ll be made most welcome.
Can I make your gluten free chapati flour?
If you’re not in the UK but want to know how to make my gluten free flour blend so you can make these perfect roti’s then I have good news for you!
I’ve launched a series of online gluten free cookery courses. In them I share the recipe and method for the flour blend along with lots of lessons on how to make the most delicious gluten free food.
I hope to see you over there soon. And if you have any questions don’t hesitate to contact me using the link in the menu above.
Save the recipe on Pinterest:
Gluten Free Roti (Chapati) & Gluten Free Atta
Ingredients
- 200 g Free From Fairy gluten free plain flour - (gluten free atta)
- 1/2 tsp psyllium husk powder
- 1/4 tsp salt
- 1 tbsp olive oil
- water to form a dough
- coconut oil for spreading on cooked breads - (you could also use butter or ghee if you weren't dairy free)
Instructions
- Place a frying pan over a medium high heat
- Combine the flour and psyllium husk powder in a large mixing bowl
- Add the salt and mix to combine again
- Add the oil and enough water to form a sticky dough
- Knead the dough until it becomes smooth and no longer sticky. If you add too much water, add more flour. If the dough doesn't roll easily add more water and knead again
- Divide the dough into 6 balls. Remove one ball from the bowl and cover the others with a damp tea towel
- Roll the ball of dough in a little flour
- Sprinkle a clean work surface with more flour then roll the dough out into a circle, approx. 15cm in diameter
- Carefully pick up the roti and place it into the hot frying pan
- Cook on the first side until little bubbles appear on the top
- Flip over and cook again until the underside is just turning colour
- Flip one more time. This time brush with a little melted coconut oil (or butter or ghee if you aren't dairy free) and press the edges down onto the pan with the back of a spoon. You should get little pockets of air bubbling up inside the roti making it rise in places (don't worry if you don't...it will still taste good)
- Remove from the pan and repeat with the rest of the dough. Keep the cooked roti's warm by wrapping them in foil or in a tea towel
Notes
Nutrition (Approx)
Abigail Halonen says
Hi, have you launched the cookery lessons? I live i Finland and would love the flour recipe too ! Many thanks, Abby
Vicki Montague says
Hi Abigail, yes I have so clearly I need to update that post! You’ll find details of them right here…https://freefromfairy.thinkific.com/
Himani Gupta says
Dont u ship to US?
Vicki Montague says
I’m afraid the cost is so high for you that it wouldn’t be feasible. However, I am just about to launch the first of a series of cookery lessons in which I share the recipe for the flour blend along with how to make a wide selection of gluten free savoury bakes. As soon as it’s launched you’ll find a link here on my website. Or if you’re on my mailing list you’ll receive an email 🙂
Minaxi says
Hi, the husk powder can be bought from a Indian shop. It is a green box and printed on it is Psyllium Husk. I will be trying the rotis and parathas. Thanks
Vicki Montague says
Super! The one I recommend I know is suitable for people with coeliac disease. Sometimes it can be contaminated and therefore isn’t gluten free.
Tracy says
Hello, this sounds great. Just wondering if I can substitute psyllium husk for xanthan gum?
Vicki Montague says
I haven’t tried but it should be fine!
Shaheen niaz says
Hi how much is ur gluten free atta how do I order
Vicki Montague says
Hi, you can buy it here..https://freefromfairy.com/product/gluten-free-flour-plain-multipurpose/
Kam Korotane says
Hi,
The husk powder you recommend is out of stock on amazon and I can’t seem to find it anywhere else.
Can you recommend a different one suitable for celiacs please?
Vicki Montague says
Hi Kam, it is very annoying that the company can’t seem to be able to tell me when they will be back in stock. I’m afraid I can’t recommend any other brand because I haven’t used any others…but there are lots available. Let me know what you choose and how you get on with it.
Sophie says
I didn’t have psyllium husk or flax so added a tablespoon of cornflour to the flour to add softness. They were tricky to get from rolling surface to pan (I ended up rolling long narrow ones the same size and shape as my spatula…) but cooked up beautifully. A game changer for curry nights in our house! Yum yum.
Vicki Montague says
Hi Sophie, that’s great to know they work with cornflour! The psyllium holds the dough together which is why you would have found it hard to roll out and move. However, you could roll out on a piece of oiled foil and then flip them off into the pan if you can’t get psyllium…
Kate - Gluten Free Alchemist says
These look fab Vicki. A good GF chapati is hard to find. Looks like you’ve cracked it xx
Vicki Montague says
Thanks Kate x
Sam k says
Hi
I have some psyllium husk but not in a fine powder, it’s more like small pieces of husk. Should I grind it before adding to flour? Also is regular white flour okay for this recipe?
Vicki Montague says
Hi Sam, when you say regular white flour do you mean wheat flour? If so then I would follow a recipe that isn’t gluten free and you won’t need the psyllium. If you mean gluten free white flour then I would get a recipe from the people who make that flour because each gluten free flour blend has its own properties. This article might help you understand more about gluten free flour and why it’s critical to successful baking..https://freefromfairy.com/what-on-earth-is-a-gluten-free-flour-blend/. Regarding the psyllium, you can use the whole husk but you’ll need twice as much as the powder. Or you could grind it in a coffee or spice grinder or blender. I hope that helps?
Balvinder says
We do eat roti every other day and I use psyllium husk but not every time. love your version of Indian Gluten free roti.
Vicki Montague says
Hey Balvinder, I’m so glad you like the recipe. How is it without the psyllium? I’d imagine they are rather tough and a bit crumbly to work with?