Gluten-Free Classic Roti Bread
Enjoy the authentic taste of traditional Indian flatbread with this Gluten-Free Classic Roti Bread recipe, tailored for those seeking a wheat-free alternative without compromising on flavor or texture. Made with a wholesome blend of gluten-free all-purpose flour, sorghum flour, and tapioca starch, this recipe uses xanthan gum for elasticity and warm water for perfectly pliable dough. Ready in just 35 minutes, these soft and tender rotis are rolled out between sheets of parchment for effortless shaping, then cooked on a hot skillet to achieve those signature golden brown spots. Perfect for pairing with your favorite curry or stew, this gluten-free roti is a delightful addition to any meal. Whether you’re gluten-intolerant or simply exploring new flour alternatives, this recipe delivers a satisfying, homemade flatbread experience.
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Recipe Information
Ingredients
- 1 cup gluten-free all-purpose flour
- 0.5 cup sorghum flour
- 0.25 cup tapioca starch
- 1 teaspoon xanthan gum
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
- 0.75 cup warm water
- 1 tablespoon olive oil
Instructions
In a large mixing bowl, combine the gluten-free all-purpose flour, sorghum flour, tapioca starch, xanthan gum, baking powder, and salt.
Mix the dry ingredients thoroughly with a whisk to ensure even distribution.
Slowly add the warm water to the dry ingredients, stirring continuously with a spoon until the dough begins to form.
Add the olive oil into the dough mix and knead gently until it becomes a soft and pliable dough ball.
Cover the dough with a damp cloth and let it rest for 10 minutes. This resting time will allow the flour to fully absorb the liquids and relax.
Divide the dough into 4 equal parts. Roll each portion into a ball and flatten it slightly with your palm.
Place a sheet of parchment paper on your countertop. Place one dough ball on the paper, and cover it with another sheet of parchment paper.
Using a rolling pin, roll out each dough ball into a round disc, approximately 6 inches in diameter and about 1/8 inch thick. Remove the top parchment paper gently.
Preheat a cast-iron skillet or non-stick pan over medium heat.
Carefully transfer the rolled-out dough to the hot skillet. Cook for about 1-2 minutes, or until the edges start to lift and small bubbles form on the surface.
Flip the roti using a spatula and cook for an additional 1-2 minutes on the other side, pressing down lightly until brown spots develop.
Remove from the skillet and keep warm, covered with a clean towel. Repeat the process with remaining dough.
Serve the gluten-free roti warm with your favorite curry or stew.
Nutrition Facts
Calories |
1005 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.6 g | 23% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1439 mg | 63% | |
| Total Carbohydrate | 209.1 g | 76% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 2.5 g | ||
| Protein | 9.8 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 32 mg | 2% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 234 mg | 5% | |
*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.
