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The Free From Fairy

The Free From Fairy

Home » Free From Recipes » Gluten Free Roti (Chapati) & Gluten Free Atta

7th June 2019 ·

Gluten Free Roti (Chapati) & Gluten Free Atta

Dairy-free Recipes· Egg Free Recipes· Free From Recipes· Gluten Free Bread Recipes· Gluten Free Recipes· Gluten Free Side Dish Recipes· Gluten Free Snack Recipes· Gluten Free Vegan Recipes· Low FODMAP Recipes· Nut Free Recipes· Recipes Using Free From Fairy Gluten Free Flour· Soya Free Recipes· Yeast Free Recipes

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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.

This post contains Affiliate links. As an Amazon Associate I earn from qualifying purchases.

Gluten free chapatis photographed with a daal and yoghurt

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.

Gluten free roti photographed from above with coriander on top

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.

Gluten free flatbreads perfect with curry, made with the Free From Fairy wholegrain gluten free flour blend

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?

A pile of gluten free flatbreads with curry

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?

gluten free chapati stack

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.

Gluten free chapati served with curry

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.

A pile of gluten free chapatis

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.

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Gluten Free Roti (Chapati) & Gluten Free Atta

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.
4.34 from 27 votes
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Prep Time5 minutes mins
Cook Time10 minutes mins
Total Time15 minutes mins
Servings 6
Author Vicki Montague

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 data is for guidance only and doesn't include the oil you use while cooking the flatbreads.

Nutrition (Approx)

Calories: 146kcal | Carbohydrates: 26g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 97mg | Potassium: 42mg | Fiber: 2g | Sugar: 1g | Calcium: 4mg | Iron: 0.6mg
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Learn how to make simple gluten free chapatis with just four ingredients and the Free From Fairy's wholegrain gluten free flour blend.

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Reader Interactions

Comments

  1. Abigail Halonen says

    14th January 2021 at 10:34 am

    Hi, have you launched the cookery lessons? I live i Finland and would love the flour recipe too ! Many thanks, Abby

    • Vicki Montague says

      14th January 2021 at 3:15 pm

      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/

  2. Himani Gupta says

    6th August 2020 at 2:28 am

    Dont u ship to US?

    • Vicki Montague says

      7th August 2020 at 10:43 am

      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 🙂

  3. Minaxi says

    7th April 2020 at 1:49 pm

    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

      7th April 2020 at 4:51 pm

      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

        15th May 2020 at 8:48 am

        Hello, this sounds great. Just wondering if I can substitute psyllium husk for xanthan gum?

        • Vicki Montague says

          15th May 2020 at 1:42 pm

          I haven’t tried but it should be fine!

  4. Shaheen niaz says

    11th March 2020 at 7:46 pm

    Hi how much is ur gluten free atta how do I order

    • Vicki Montague says

      12th March 2020 at 2:52 pm

      Hi, you can buy it here..https://freefromfairy.com/product/gluten-free-flour-plain-multipurpose/

  5. Kam Korotane says

    23rd January 2020 at 10:43 am

    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

      23rd January 2020 at 1:34 pm

      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.

  6. Sophie says

    11th November 2019 at 1:36 pm

    5 stars
    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

      11th November 2019 at 2:46 pm

      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…

  7. Kate - Gluten Free Alchemist says

    11th September 2019 at 12:54 pm

    These look fab Vicki. A good GF chapati is hard to find. Looks like you’ve cracked it xx

    • Vicki Montague says

      12th September 2019 at 1:15 pm

      Thanks Kate x

  8. Sam k says

    8th September 2019 at 10:39 am

    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

      9th September 2019 at 11:00 am

      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?

  9. Balvinder says

    29th June 2019 at 6:34 pm

    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

      30th June 2019 at 12:12 pm

      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?

4.34 from 27 votes (26 ratings without comment)

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Vicki Montague, the Free From Fairy

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Hi. I'm Vicki Montague, scientist and mum to 'Roo' (16) and 'Sunshine' (14). I'm a freelance recipe developer specialising in 'free from' food and spend many hours in my kitchen experimenting to create exciting healthy recipes that are all gluten-free & mainly dairy-free. In July 2016 I launched the world's first wholegrain, gluten-free and rice-free flour blends. In May 2018 I launched my first online programme to help people adapt to a gluten free life. I can be found at food festivals giving cookery demos and I love nothing more than teaching people how to cook and lead a positive wholesome life. Find out more about my story...

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