Gluten-free Indian flat bread (roti)

 

This is an amazing gluten-free Indian flat bread (roti) with a soft, chewy texture that even gluten-eaters will enjoy! Easy to make, it can be spiced to accompany traditional Indian dishes, or you can change the tone by omitting/substituing cumin, turmeric and ajwain (see variations below).

Gluten-free, dairy-free, soy-free, vegetarian/Yield: 12 6-inch roti
Ingredients
¾ cup garbanzo bean (chickpea) flour
2 tablespoons arrowroot flour
4 tablespoons rice flour
1 cup water
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon cumin powder (optional)
¼ teaspoon turmeric powder (optional)
pinch ajwain (optional/aids digestion)
1 tablespoon olive oil (or ghee) for cooking
In a large bowl, combine all the ingredients EXCEPT the oil. Whisk until the lumps are dissolved. The batter should be “pourable” but not “runny”.

In a 9-inch, non-stick fry pan, warm the oil or ghee over medium heat. Lift the pan away from the flame and pour ⅛ cup of the batter into the pan; tilt the pan in a circular motion to let the batter spread out into a very thin circular shape; the thinner the better. Rest the pan back onto the burner; when tiny bubbles appear in the batter (about 1 minute), use a flexible spatula and gently flip the roti to the other side. If the edges don’t lift easily from the pan, the roti isn’t ready to flip. A non-stick pan will give the best results, as will a very flexible silicone spatula. Continue cooking the second side until done (30-60 seconds depending on pan temperature).

Serving suggestions: Serve with dal, chutney, rice, curries; use as a substitute for pita bread, wraps, tortillas, etc. Leftover batter can be stored in the refrigerator for 3 days (stir before using); be aware that the garbanzo flour will start to taste “stronger” with each day.

Variations: Substitute cumin with dried oregano, substitute turmeric with rosemary and use as a gluten-free bread to serve with salads or soups.

About: Arrowroot flour is beneficial for digestion and adds a chewy consistency to these roti. Ajwain (also called carom seeds, thymol, bishops weed) is a spice that can be found in Indian grocery stores. It is similar in taste to thyme, but much sharper and pungent with an after-taste akin to anise seed. It is very intense so use sparingly. Medicinally, it has been used to aid digestion, balance acidity, relieve flatulence, asthma and nasal congestion (if inhaled in steam). In this recipe, they are used to add some warmth to the cool, garbanzo bean flour and minimize any digestive irritation. This recipe is “vata-approved” when the ajwain is included! Using ghee in place of the olive oil will bring a golden color to the roti.

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For more great tri-doshic recipes, check out “The Essential Ayurvedic Cookbook“.

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