Gluten-Free Roti Paratha
Discover the delight of homemade Gluten-Free Roti Paratha, a soft, flaky, and versatile flatbread perfect for anyone seeking gluten-free alternatives without compromising authenticity. Made with gluten-free all-purpose flour and psyllium husk powder for a natural binding agent, this recipe creates a pliable dough that rolls effortlessly into thin, golden-brown parathas. Ideal for pairing with curries, dals, or chutneys, these roti parathas are cooked to perfection with a touch of ghee or oil, striking a balance between crispy edges and tender layers. With a short prep time of just 20 minutes, this gluten-free recipe is the perfect addition to your weekly meal plan, offering a nutritious and flavorful option for gluten-free enthusiasts and anyone curious about exploring Indian-inspired cuisine.
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 1 tablespoon Psyllium husk powder
- 0.5 teaspoon Salt
- 1.25 cups Warm water
- 2 tablespoons Vegetable oil
- as needed for cooking Ghee or additional vegetable oil
Instructions
In a large mixing bowl, combine the gluten-free all-purpose flour, psyllium husk powder, and salt. Mix well to ensure the dry ingredients are evenly distributed.
Gradually add warm water to the dry ingredients, stirring continuously with a spatula or spoon until the mixture starts to come together.
Add the vegetable oil to the dough and knead it gently with your hands. The dough should be soft and pliable, but not sticky. If it's too sticky, add a little more gluten-free flour; if it's too dry, add more warm water, a tablespoon at a time.
Cover the dough with a damp cloth or plastic wrap and let it rest for about 10 minutes. This resting period allows the psyllium husk to absorb the moisture, helping bind the dough.
Divide the dough into 8 equal portions and roll each portion into a ball. Keep the dough balls covered with a damp cloth to prevent drying out.
Take one dough ball and flatten it slightly with your hands. Lightly dust both sides with gluten-free flour to prevent sticking, then use a rolling pin to roll it into a thin disk, about 6 inches in diameter.
Heat a skillet or tawa over medium heat. When hot, place the rolled-out dough onto the skillet.
Cook the roti for about 2 minutes, or until small bubbles form on the surface, then flip it over. Brush or drizzle some ghee or vegetable oil onto the cooked side.
Continue cooking the other side for 2 more minutes while pressing gently with a spatula for even cooking. Flip again and cook for another minute if needed until both sides are golden brown and slightly crispy.
Repeat the process with remaining dough balls, ensuring to keep the rolled-out dough covered until it is cooked.
Serve warm gluten-free roti parathas with your favorite curry, dal, or chutney.
Nutrition Facts
Calories |
1248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.7 g | 56% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 1000 mg | 43% | |
| Total Carbohydrate | 191.6 g | 70% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 2.4 g | ||
| Protein | 14.4 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 48 mg | 4% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 168 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.
