Gluten-Free Chapathi
Discover the perfect solution for a soft, pliable, and utterly delicious **Gluten-Free Chapathi**, a traditional Indian flatbread reimagined for those with dietary restrictions! This recipe combines the wholesome versatility of gluten-free all-purpose flour and tapioca flour with the binding power of **psyllium husk powder**, ensuring the dough is easy to handle and rolls out smoothly without any cracks. A hint of salt and a touch of oil create the ideal balance of flavor and texture, making these chapathis the ultimate companion to your favorite curries or stews. With just **20 minutes of prep time** and a naturally vegan-friendly ingredient list, these chapathis are perfect for anyone looking for a satisfying, gluten-free alternative that's quick, soft, and infused with traditional charm. Try this delightful recipe today and bring an inclusive twist to your dining table!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 1 cup Tapioca flour
- 2 tablespoons Psyllium husk powder
- 1 teaspoon Salt
- 1.5 cups Warm water
- 2 tablespoons Oil (such as olive or vegetable)
Instructions
In a large mixing bowl, combine the gluten-free all-purpose flour, tapioca flour, psyllium husk powder, and salt. Mix well with a whisk to ensure even distribution of the ingredients.
Gradually add warm water to the dry ingredients while stirring continuously to form a dough. Start with 1 cup of water and add more as needed to achieve a soft yet firm dough.
Once the dough is formed, knead it for about 3-4 minutes until it is smooth. If the dough is sticky, add a little more gluten-free flour, a tablespoon at a time, as needed.
Cover the dough with a damp cloth and let it rest for about 15 minutes. This helps the psyllium husk absorb some of the moisture and makes the dough easier to roll.
Divide the rested dough into 6 equal-sized balls. Roll each ball between your palms to make them smooth.
Flatten each dough ball and roll it out using a rolling pin into a disc of about 6 inches in diameter. Use a light dusting of tapioca flour to prevent sticking if necessary.
Heat a non-stick skillet or tava over medium heat. Once hot, place a rolled-out chapathi on the skillet.
Cook for about 1-2 minutes on one side until light brown spots appear, then flip to the other side and cook for an additional 1-2 minutes. Press gently using a clean cloth or spatula to ensure even cooking.
Drizzle or brush a little oil on both sides and cook for another 30 seconds each to make it golden and soft.
Repeat the process for all the chapathi balls. Serve hot with your favorite curry or side dish.
Nutrition Facts
Calories |
1618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.1 g | 40% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2376 mg | 103% | |
| Total Carbohydrate | 335.6 g | 122% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 4.7 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 88 mg | 7% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 187 mg | 4% | |
*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.
