Dairy-Free Gluten-Free Chapati
Introducing a game-changing recipe for **Dairy-Free Gluten-Free Chapati**—a soft, pliable flatbread that's perfect for those with dietary restrictions or anyone looking for a wholesome alternative! Made with a blend of **gluten-free all-purpose flour**, **brown rice flour**, and a touch of **psyllium husk powder** for elasticity, this recipe delivers all the authentic charm of traditional chapati without gluten or dairy. With just a few simple ingredients, including **coconut oil** for richness, and a quick 15-minute prep time, these chapatis are incredibly easy to make. Lightly toasted in a skillet, they develop a golden, slightly crisp exterior while remaining tender and foldable—the ideal pairing for dairy-free curries, soups, or wraps. Whether you're gluten intolerant or simply experimenting with alternative breads, this recipe is a must-try for flavorful, allergen-friendly cooking.
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Recipe Information
Ingredients
- 1.5 cups Gluten-free all-purpose flour
- 0.5 cup Brown rice flour
- 1 tablespoon Psyllium husk powder
- 0.5 teaspoon Salt
- 1 cup Warm water
- 1 tablespoon Coconut oil
Instructions
In a large mixing bowl, combine the gluten-free all-purpose flour, brown rice flour, psyllium husk powder, and salt. Mix well to ensure all dry ingredients are evenly distributed.
Slowly add warm water to the flour mixture, stirring continuously with a wooden spoon. Continue adding water until the dough comes together.
Add the coconut oil to the dough and knead it with your hands. Knead for about 3-5 minutes until the dough is smooth and elastic. If the dough is too sticky, add a little more gluten-free flour; if it is too dry, add a bit more water.
Divide the dough into 8 equal portions. Roll each portion into a ball and then flatten it slightly.
Using a rolling pin, roll each dough ball into a thin circle, about 6 inches in diameter. Dust the rolling surface and rolling pin with a little gluten-free flour to prevent sticking.
Heat a non-stick skillet or tawa over medium heat. Place one rolled-out chapati onto the skillet.
Cook the chapati for about 2 minutes on the first side or until bubbles start to form. Flip the chapati and cook for another 1-2 minutes on the second side until both sides are lightly browned and cooked through.
Remove the cooked chapati from the skillet and keep warm wrapped in a clean kitchen towel. Repeat the process with the remaining dough.
Serve the chapatis warm with your favorite dairy-free curry or stew.
Nutrition Facts
Calories |
1037 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.7 g | 23% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1192 mg | 52% | |
| Total Carbohydrate | 213.4 g | 78% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 1.1 g | ||
| Protein | 8.6 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 44 mg | 3% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 260 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
