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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
Cook Time10 minutes
Total Time15 minutes
Servings 6
Author Vicki Montague

Ingredients
  

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