Gluten-Free Roti Prata
Delight in the irresistible flakiness of 'Gluten-Free Roti Prata,' a modern twist on the beloved Southeast Asian flatbread that’s made completely gluten-free! This recipe combines a gluten-free all-purpose flour blend and tapioca starch, along with xanthan gum for structure, ensuring a soft yet pliable dough that cooks to perfection. With a quick prep time of 30 minutes, you’ll roll out delicate, thin pieces of dough that transform into golden, lightly puffed breads once cooked on a skillet. Enhanced with optional butter or ghee for extra richness, this roti prata pairs beautifully with curries, dips, or even enjoyed on its own. Perfect for gluten-free diets, this authentic dish brings bold flavors and warm, homemade comfort to the table. Ready in under an hour, it’s a satisfying and crowd-pleasing staple.
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour blend
- 1 cup Tapioca starch
- 1 teaspoon Xanthan gum
- 1 teaspoon Salt
- 1 teaspoon Baking powder
- 1.5 cups Warm water
- 3 tablespoons Olive oil
- 4 tablespoons Butter or ghee (optional)
Instructions
In a large mixing bowl, combine the gluten-free all-purpose flour blend, tapioca starch, xanthan gum, salt, and baking powder. Mix well to ensure even distribution of the dry ingredients.
Create a well in the center of the dry ingredients and gradually pour in the warm water and olive oil. Use your hands to mix and knead the dough until it becomes smooth and pliable. If the dough is too dry, add a bit more water; if it is too sticky, sprinkle a little more tapioca starch.
Divide the dough into 6 equal portions and shape each portion into a ball. Cover the balls with a damp cloth and let them rest for 15 minutes.
On a clean, lightly floured surface (using tapioca starch or additional gluten-free flour), roll out each dough ball into a thin circle, approximately 8 inches in diameter.
Heat a non-stick skillet or flat pan over medium heat. If using, melt 1/2 tablespoon of butter or ghee in the skillet.
Place the rolled dough onto the hot skillet and cook for 2-3 minutes on each side, or until small brown spots start to appear and the bread puffs up slightly.
Remove the cooked roti prata from the skillet and keep it warm by wrapping it in a clean kitchen towel. Repeat the process for the remaining dough.
Serve the gluten-free roti prata warm with your favorite curry or dip of choice.
Nutrition Facts
Calories |
2578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.1 g | 117% | |
| Saturated Fat | 36.2 g | 181% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 2851 mg | 124% | |
| Total Carbohydrate | 437.0 g | 159% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 8.4 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 87 mg | 7% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 64 mg | 1% | |
*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.
