Gluten-Free Wheat Chapathi
Discover the joy of homemade **Gluten-Free Wheat Chapathi**, a wholesome flatbread alternative that's perfect for those embracing a gluten-free lifestyle. Crafted with a nutrient-rich blend of sorghum, millet, and rice flours, combined with tapioca starch and the magic of psyllium husk for elasticity, this recipe ensures soft, pliable chapathis without any gluten. Simple to prepare with pantry-friendly ingredients, the dough comes together effortlessly and cooks up into delicious, golden-brown rounds with a traditional chapathi texture. Whether paired with a hearty curry, steaming dal, or a tangy chutney, these chapathis are a versatile addition to any meal. With a quick prep time of just 20 minutes and 15 minutes to cook, this recipe offers a satisfying homemade experience packed with flavor and perfect for dietary needs.
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Recipe Information
Ingredients
- 2 cups Gluten-free flour blend (with sorghum, millet, and rice flours)
- 0.5 cups Tapioca starch
- 2 tablespoons Psyllium husk powder
- 0.5 teaspoons Salt
- 1 tablespoons Vegetable or olive oil
- 0.75 cups Warm water
Instructions
In a large mixing bowl, combine the gluten-free flour blend, tapioca starch, psyllium husk powder, and salt. Mix well to evenly distribute the ingredients.
Add the vegetable or olive oil to the dry ingredients and mix it in to create a slightly crumbly texture.
Gradually add the warm water, a little at a time, while mixing the dough with your hands or a spatula. The psyllium husk will help bind the dough and give it elasticity, but ensure not to add too much water at once.
Knead the dough until it is soft but not sticky. Cover with a clean kitchen towel and let it rest for 15 minutes.
Divide the dough into 6 equal portions and roll each portion into a smooth ball.
Place one dough ball on a sheet of parchment paper or a lightly floured surface (use gluten-free flour for dusting). Flatten it with your hands, then use a rolling pin to roll it into a thin, round chapathi shape, about 6 inches in diameter.
Heat a non-stick skillet or tava over medium heat. Once hot, place the rolled chapathi on the skillet. Cook for about 1-2 minutes or until you see bubbles starting to form.
Flip the chapathi and cook the other side for another 1-2 minutes. Press gently with a spatula to ensure even cooking. Flip again if necessary until both sides have golden brown spots.
Remove the cooked chapathi and place it in a covered container or wrap it in a clean kitchen towel to keep it warm. Repeat with the remaining dough balls.
Serve warm with your favorite curry, dal, or chutney.
Nutrition Facts
Calories |
1520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.0 g | 26% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1203 mg | 52% | |
| Total Carbohydrate | 313.7 g | 114% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 6.6 g | ||
| Protein | 17.0 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 89 mg | 7% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 548 mg | 12% | |
*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.
