Gluten Free Chapatis

Chapatis, also known as Roti, are Indian flatbreads. They are usually made with wholewheat flour, but this recipe uses a unique combination of flours for gluten-free chapatis. Serve them with Indian Soup, or with  Vegan ‘Egg’ Salad, or hummus.

Ingredients:

• 3/4 cup gluten-free white sorghum flour
• 3/4 cup gluten-free amaranth flour
• 1 cup gluten-free tapioca flour
• 1/2 cup gluten-free potato starch, or 1 small boiled potato*
• 3/4 cup warm water, or less
• 2 tablespoons gluten-free rice flour, divided
• 1 tablespoon grapeseed oil, divided
• Himalayan salt to taste

Directions:

1. In a large bowl, use a whisk to mix together the sorghum flour, amaranth flour, tapioca starch. If using potato starch that too. Mix until well combined and aerated. If using boiled potato in place of potato starch, use clean hands to mix it in while breaking apart any lumps.
2. Gradually add the warm water, using less if necessary for a soft (not sticky) dough. Kneed the dough for a few minutes then form it into a ball. Use a little of the grapeseed oil to coat the dough, then let it sit for about 20 minutes.
3. After the dough has rested, break it into eight equal pieces and roll each between palms, applying a gentle pressure for smooth balls (without any cracks).
4. Place a large piece of plastic wrap on a surface for rolling out the dough, and dust it with a little of the rice flour. Place on this one of the balls of dough, pat the ball to slightly flatten it, then flip so that a little of the flour attaches to both sides. This will prevent the dough from sticking to the plastic wrap. Cover with a second piece of plastic wrap, then use a rolling pin to flatten the dough, making it 5″ or 6″ round and roughly 1/16″ thick. Repeat with the remaining balls of dough.
5. After each ball of dough has been rolled out to form a chapati, heat a frying pan or cast iron skillet on medium heat and put a rolled out chapati on it. Cook for 1 to 2 minutes, or until you begin to see raised bumps on its surface, then flip using a spatula.
6. Using a pastry brush lightly coat the exposed side with grapeseed oil. Don’t use too much oil, otherwise the chapati will become greasy. After another 1 or 2 minutes the flatbread should puff. Flip again to check if done. When both sides look the same and have brown spots, transfer the chapati to a plate. Add the salt, and cover with a paper towel. Cook the remaining chapati in the same way. Serve immediately after the last chapati is cooked. And if you like this flatbread you might also like our recipe for Bean Flour Flatbread.

Yield: Makes 8 pieces

* If you prefer, a small potato can be used in place of the potato starch. It should be peeled, boiled, well mashed (not lumpy), cooled to approximately room temperature, and measure about 1/2 cup.

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