On a floured surface, roll out each dough ball into a thin disc shape, using a floured rolling pin. 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. Slice the dough into 4 quarters then roll each piece into a small ball then cover the bowl with a damp cloth. In short roti is a round flatbread that is made from stoneground wholewheat flour (atta), oil (this is optional) and water.

If you’re looking for a foolproof gluten-free chapati recipe that works every time, try using a combination of flours such as brown rice, tapioca, and sweet rice flour. These flours have great binding properties and help to create a soft and pliable dough. Your chapati is done when both sides are cooked. Transfer the cooked chapati to a plate lined with cloth. Baking powder - This will help your roti to rise and puff (the amount of puff/swelling is subjective).Roll each piece into a ball then flatten, making it as round as you can. For best results, use a rolling pin. The roti didn't rise even with the use of baking powder. The overall texture was very tough and more like cardboard.

Paleo Christi uses homemade quinoa flour in this recipe. This bread, unlike traditional wheat flour, is gluten-free. The ideal amount of water will result in perfectly fluffy railies that look like traditional chapatis when combined. If you plan ahead of time, you can make gluten-free chapati and store it in the fridge for up to 24 hours. Wheat chapatis are not gluten-free, but this recipe for quinoa chapatis is. You can serve these chapatis with a side of curry or chopped vegetables if you prefer. Thank you for sharing your experience; it makes my day! These ingredients work together to create a soft and pliable dough that can be easily rolled out and cooked on a hot tawa or skillet to create delicious and satisfying gluten-free chapatis. Gluten-free floursRepeat the above step placing each disc on some parchment paper until 4-6 discs (depending on size) are made. Shake off any excess dust if needed Add the water to the flour in small amounts to bind it - keep in mind that you are adding milk later, so be careful not to make the dough too wet If you plan on freezing the roti, wrap them up (when completely cool) individually with parchment paper and aluminium foil for up to a month (I haven't test them longer).