23 February, 2015
Meatless Monday- In quest of the perfect gluten-free flatbread/ roti
I have joined a group called Meatless Monday Bloggers where we post a vegetarian recipe on Mondays, and here’s my first! Also, as I had promised to bring something for Fiesta Friday #56, here’s my main course dish, albeit a little late. 🙂
Sharing it at the Virtual Vegan Linky Potluck #30 at Poppy’s blog bunnykitchen co-hosted by Angela.
Ever since I noticed some gluten intolerance in myself, I have been experimenting with roti/chapatti made with other flours. It is not easy to make a flat bread with no wheat for binding. One flour mix which has been particularly successful is with buckwheat (kuttu flour in India) and oats. A healthy whole grain mix with mashed potato makes a perfect flat bread, just like the regular roti!
Check my fellow blogger Charanya’s recipe for making buckwheat roti.
For general tips on making Indian flatbread, visit this earlier post of mine: making green rotis and some tips.
Buckwheat-oats flatbread (gluten-free, vegan)
Ingredients:
Arrowhead Mills buckwheat flour (kuttu flour)- 1 cup + more for dusting
Bob’s Red Mill millet flour- 1 cup
oat flour- 1 cup (I used gluten-free)
potato- 2 small (cooked, peeled, mashed)
psyllium husk– 1-2 tbsp. (optional)
oil- 2 tbsp. + more for plating
warm water- as needed to make dough
salt- to taste
Method:
1. Combine flours, mashed potato, salt and psyllium husk in a mixing bowl or stand mixer (with dough hook).
2. Add oil and warm water slowly while mixing to form a firm but kneadable dough. Roll into a ball.
3. Place in an airtight container and refrigerate for an hour.
4. Using a silicone non-stick mat and more buckwheat flour for dusting, make circle shaped rotis with a rolling pin.
5. Heat a cast-iron skillet at medium-high and make rotis using these tips.
6. Smear with coconut oil or ghee on the top. Store wrapped in a cloth in an airtight container or in aluminum foil. Serve with a good side dish.
Notes:
1. The dough can be stored for 2-3 days in the fridge. It makes better rotis with longer refrigeration.
2. I do not use oil for making the rotis but smear with coconut oil after they are cooked.
21 thoughts on : Meatless Monday- In quest of the perfect gluten-free flatbread/ roti
It sure amazes me all of the different ingredients you can use depending on health issues. I am not a vegan or have any gluten problems but your flatbread looks good and healthy. Thanks for sharing with Fiesta Friday 🙂
Thank you so much, aunt Juju. Yes, it is only when there is a necessity that we push ourselves to think out of the box. 🙂
This is just awesome ❤️
yes, I’m thrilled with this recipe. 🙂
Never handled buckwheat flour.. Healthy roti:-)
It is a wonder flour, Vidya. 🙂
I have always wanted to try this kuttu flour, this looks too good Apsara!!! Are you gluten intolerant? I thought you are just experimenting with gluten free food….
Yes, Malar. I do have mild symptoms of intolerance. I still use some wheat in cooking (and refrain from eating it), but it is becoming less these days.
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Reblogged this on Chef Ceaser.
I bet they taste so good, you don’t need any topping at all! 🙂
It is tasty with just some ghee, yes. Thank you. 🙂
Looks great Apsara. .. 🙂
thank you, dear. 🙂
Looks awesome… 🙂 Just recently I have made buckwheat pancakes and it amazes me how awesome it tastes and how filling it is, especially over a longer period of time.
Happy Fiesta Friday.
Thank you, Tina. You’re right, even I find buckwheat to be hearty and filling,truly a wonder flour!
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awesome! healthy and fulfilling 🙂 perfect!
thanks, Anu.
Awww. Thanks for the pingback. Owe you one now
Oh, you’re welcome, dear!