gluten-free chapati

Gluten-free Chapati and Poori

Are you always bloated after eating chapatis or bread ? Or do you feel you’ve been piling on weight in spite of eating only flatbreads and chapatis? Well, fret not ‘cos my gluten-free millet chapati recipe is here to save the day! Lol! I have been experimenting with so many gluten-free flours & methods to make flatbread until I finally found a solution to make soft, pliable dough for rotis. Gluten-free flours don’t have the same elasticity as high gluten flour & they tend to break when you roll them. I have a trick to make pliable dough and this will solve all your gluten-free cooking nightmares! phew! Do give this post a like & share with your friends! If you try this out, do send me photos of your results. I would be happy to see them!

Ingredients:

  • 1 cup gluten-free/millet/quinoa flour (pearl millet/kodo millet/sorghum/ragi)
  • ¼ cup chia/basil/sabja seeds, ground
  • ½ teaspoon salt 
  • 2 teaspoons oil 
  • ½ cup hot water 

Instructions:

  1. Start by grinding ¼ cup of chia seeds to a fine powder. 
  2. In a mixing bowl, add 1 cup of any millet or quinoa flour you prefer. I normally use bajra(pearl millet), sorghum or red quinoa flour. 
  3. Next, add in the ground chia seed powder, ½ tsp salt & 1 tsp of oil. 
  4. Mix well using a fork so the chia seed powder combines well with the flour. 
  5. Now gradually pour in ½ cup of hot water into the bowl and knead using a fork. 
  6. Once the dough is cool enough to handle , knead using your hands to form a tight dough. Drizzle 1 tsp of oil over the dough to avoid dryness. 
  7. Divide into 10 parts, or less if you want bigger rotis. Roll each piece into a ball. On a lightly floured surface, use a floured rolling pin to roll out the balls of dough until very thin. If you want them rounder, use a large circular lid or container to cut out perfect rounds. 
  8. Heat a pan over medium heat until hot, and grease lightly. When the pan starts smoking, put a chapati on it. Cook until the underside has brown spots, about 20-30 seconds, then flip and cook on the other side. Continue with remaining dough.
  9. To make pooris, heat a large kadai and pour enough oil for deep frying. Once hot, add in a pea sized dough to see if it rises to the top without browning. Now slide the poori carefully into the oil. Quickly but gently begin to press down with a perforated ladle. This helps the puri to puff well. Once puri puffs, flip it carefully. Fry on the other side until golden.
  10. Serve hot with curries or salad!

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