Meatless Monday- In quest of the perfect gluten-free flatbread/ roti

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I have joined a group called Meatless Monday Bloggers where we post a vegetarian recipe on Mondays, and here’s my first! Also, as I had promised to bring something for Fiesta Friday #56, here’s my main course dish, albeit a little late. πŸ™‚

Sharing it at the Virtual Vegan Linky Potluck #30 at Poppy’s blog bunnykitchen co-hosted by Angela.

Ever since I noticed some gluten intolerance in myself, I have been experimenting with roti/chapatti made with other flours. It is not easy to make a flat bread with no wheat for binding. One flour mix which has been particularly successful is with buckwheat (kuttu flour in India) and oats. A healthy whole grain mix with mashed potato makes a perfect flat bread, just like the regular roti!

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Check my fellow blogger Charanya’s recipe for making buckwheat roti.

For general tips on making Indian flatbread, visit this earlier post of mine: making green rotis and some tips.

Buckwheat-oats flatbread (gluten-free, vegan)

  • Servings: about 10
  • Difficulty: medium
  • Print

Ingredients:

buckwheat flour (kuttu flour)- 2 cup + more for dusting

oat flour- 1 cup (I used gluten-free)

potato- 2 smallΒ (cooked, peeled, mashed)

psyllium husk– 1-2 tbsp. (optional)

oil- 2 tbsp. + more for plating

warm water- as needed to make dough

salt- to taste

Method:

1. Combine flours, mashed potato, salt and psyllium husk in a mixing bowl or stand mixer (with dough hook).

2. Add oil and warm water slowly while mixing to form a firm but kneadable dough. Roll into a ball.

3. Place in an airtight container and refrigerate for an hour.

4. Using a silicone non-stick mat and more buckwheat flour for dusting, make circle shaped rotis with a rolling pin.

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5. Heat a cast-iron skillet at medium-high and make rotis using these tips.

6. Smear with coconut oil or ghee on the top. Store wrapped in a cloth in an airtight container or in aluminum foil.Β Serve with a good side dish.

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Notes:

1. The dough can be stored for 2-3 days in the fridge. It makes better rotis with longer refrigeration.

2. I do not use oil for making the rotis but smear with coconut oil after they are cooked.

Β 

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18 responses to “Meatless Monday- In quest of the perfect gluten-free flatbread/ roti

  1. It sure amazes me all of the different ingredients you can use depending on health issues. I am not a vegan or have any gluten problems but your flatbread looks good and healthy. Thanks for sharing with Fiesta Friday πŸ™‚

    Like

  2. I have always wanted to try this kuttu flour, this looks too good Apsara!!! Are you gluten intolerant? I thought you are just experimenting with gluten free food….

    Like

  3. Pingback: Fiesta Friday #56 | The Novice Gardener·

  4. Pingback: Virtual Vegan *Linky* Potluck Part 31 #vegan #linky | Bunny Kitchen·

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