Gluten-Free Ajwain Chapati
Elevate your gluten-free cooking with the bold and aromatic flavor of this Gluten-Free Ajwain Chapati recipe! Perfectly soft with a hint of spice from ajwain seeds, these chapatis offer a gluten-free alternative to the classic Indian flatbread while retaining the authentic taste and texture you’ll love. Made with gluten-free all-purpose flour and enriched with olive oil, these chapatis are easy to prepare, requiring only a few pantry staples and about 35 minutes from start to finish. Whether you’re seeking a healthy, gluten-free option for your meals or simply love experimenting with aromatic spices, this recipe is sure to delight. Pair them with a comforting curry, dal, or any of your favorite sides for an irresistible gluten-free feast!
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Recipe Information
Ingredients
- 1.5 cups Gluten-free all-purpose flour
- 1 teaspoon Ajwain seeds
- 0.5 teaspoon Salt
- 0.75 cup Warm water
- 2 tablespoons Olive oil
Instructions
In a large mixing bowl, combine gluten-free all-purpose flour, ajwain seeds, and salt. Mix well to ensure even distribution of the seeds and salt throughout the flour.
Slowly add warm water to the flour mixture, stirring continuously with a wooden spoon or your hand. Add the water gradually to prevent the dough from becoming too sticky.
Once the water is fully incorporated, add olive oil to the dough, and knead it gently until you achieve a smooth and pliable consistency. The dough should be soft but not sticky. If needed, add a bit more flour or water to adjust the consistency.
Divide the dough into 8 equal portions and shape each piece into a smooth ball.
Take one dough ball and flatten it slightly with your hands. Place it between two sheets of parchment paper to prevent sticking and use a rolling pin to roll it out into a round disc, about 6 inches in diameter and 1/8 inch thick.
Heat a non-stick skillet or tawa over medium heat. Once the pan is hot, carefully place the rolled-out chapati onto the skillet. Cook for about 1-2 minutes or until bubbles start to form on the surface.
Flip the chapati and cook the other side for another 1-2 minutes, pressing lightly with a spatula to ensure even heat distribution. The chapati should have golden brown spots on both sides.
Remove the cooked chapati from the skillet and set aside. Repeat the rolling and cooking process for the remaining dough balls.
Serve the gluten-free ajwain chapati warm, ideally with your favorite curry or side dish.
Nutrition Facts
Calories |
917 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.7 g | 39% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1184 mg | 51% | |
| Total Carbohydrate | 159.3 g | 58% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 0.5 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 50 mg | 4% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 0 mg | 0% | |
*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.
