Gluten-Free Tandoori Roti
Experience the delightful flavors of authentic Indian cuisine with this Gluten-Free Tandoori Roti recipe that’s perfect for those avoiding gluten or seeking a healthier option! Made with a blend of gluten-free all-purpose flour and tapioca starch, this soft and pliable flatbread is easy to prepare and full of hearty texture. Yogurt (or dairy-free yogurt for a vegan alternative) lends richness to the dough, while a touch of garlic powder and cumin seeds add a subtle yet irresistible taste. Cooked to perfection on a skillet and finished with a flame-kissed char, these homemade rotis are the perfect accompaniment to curries, dals, and other savory dishes. Quick to make in under 40 minutes, this recipe is your go-to for an authentic tandoori roti experience—minus the gluten!
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 0.5 cup Tapioca flour (starch)
- 0.5 cup Plain unsweetened yogurt (or dairy-free yogurt for a vegan option)
- 0.5 cup Warm water
- 2 tablespoons Olive oil
- 0.75 teaspoon Salt
- 1 teaspoon Baking powder
- 0.5 teaspoon Garlic powder (optional, for flavor)
- 1 teaspoon Cumin seeds (optional, for garnish)
Instructions
In a large mixing bowl, combine the gluten-free all-purpose flour, tapioca flour, salt, baking powder, and garlic powder (if using). Mix well to combine the dry ingredients.
Add the yogurt and olive oil to the dry mixture. Begin mixing and gradually add warm water while kneading. Continue until a soft and pliable dough forms. The dough should not be sticky.
Cover the dough with a damp cloth and let it rest for 15-20 minutes.
After the dough has rested, divide it into 6 equal portions. Roll each portion into a small ball.
Dust a clean surface with gluten-free flour and roll out each ball into a round or oval shape, about 1/4 inch thick. You can use gluten-free flour to prevent sticking during the rolling process.
Heat a cast-iron skillet or non-stick pan over medium-high heat. Once hot, place one rolled-out roti onto the skillet.
Cook for about 1-2 minutes, or until bubbles appear on the surface and the bottom has golden-brown spots. Flip the roti and cook for another 1-2 minutes.
For a charred finish, use tongs to hold the roti directly over an open flame (if safe to do so) or broil it in the oven for a few seconds until slightly blistered.
Repeat the process for all the remaining portions of dough.
Brush the cooked rotis with a little olive oil or ghee (if not vegan) and sprinkle with cumin seeds for a decorative touch, if desired.
Serve warm with curry, dal, or your favorite Indian dishes.
Nutrition Facts
Calories |
1440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.1 g | 44% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 2286 mg | 99% | |
| Total Carbohydrate | 273.8 g | 100% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 6.8 g | ||
| Protein | 13.5 g | 27% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 296 mg | 23% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 318 mg | 7% | |
*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.
