In the heart of Indian cuisine lies the humble chapati, a staple flatbread that accompanies countless meals across the subcontinent. While traditionally made with wheat flour, this recipe reimagines the classic chapati for those avoiding gluten while maintaining its authentic essence.
Ingredients:
1 cup gluten-free flour blend:
1/2 cup of sorghum flour
1/4 amaranth flour+ 1/4 cup almond flour (adds protein and helps with binding
Other possible flour combinations:
Amaranth & Rice Blend:1 cup amaranth flour (rajgira)
1/2 cup brown rice flour
1/2 cup tapioca starch (for binding)
Quinoa & Corn Blend:1 cup quinoa flour
1/2 cup corn flour (makki ka atta)
1/2 cup arrowroot powder (for elasticity)
Teff & Chickpea Blend:
1 cup teff flour
1/2 cup chickpea flour (besan)
2 tablespoons psyllium husk powder (for binding)
Other ingredients:
1/2 teaspoon salt
1 tablespoon olive oil or ghee
Warm water (approximately 1/2 cup, added gradually)
Extra gluten-free flour for rolling
In a large mixing bowl, combine the flour and salt. Mix thoroughly.
Add the olive oil or ghee and mix it into the flour mixture with your fingertips until it resembles breadcrumbs.
Gradually add warm water while kneading to form a soft, pliable dough. The dough should not be sticky or too dry.
Cover the dough with a damp cloth and let it rest for about 20-30 minutes. This helps the flours absorb moisture and makes rolling easier.
Divide the dough into 6-8 equal portions and shape them into balls.
Take one ball, flatten it slightly with your palm, and dust it with a little flour.
Roll it out on a clean surface dusted with flour to form a circle about 6-7 inches in diameter.
Heat a tawa or flat non-stick pan on medium-high heat.
Once hot, place the rolled chapati on the tawa. When small bubbles start to appear (about 30 seconds), flip it over.
Cook the other side for about 30 seconds, then flip again. You can press gently with a clean cloth to help the chapati puff.
Remove from heat when both sides have golden-brown spots.
Repeat with the remaining dough balls.
Serve warm with your favorite curry, dal, or vegetable dish.
Instructions: