🫓 Chapatis & Rotis
Plain Chapati
A simple, everyday gluten-free chapati using amaranth, water chestnut, Indian barnyard millet and xanthum gum. Quick to prepare and perfect as a side with any curry or daal.
Ingredients
- 60g amaranth flour
- 30g barnyard millet flour
- 30g Indian water chestnut flour (singhara)
- 1/4 tsp xanthan gum
- Water (as needed to form dough)
- Pinch of salt
Method
- 1
Add flour mixture and a pinch of salt to a mixing bowl.
- 2
Gradually add water and knead into a soft, smooth dough. The dough should not be too sticky or too dry.
- 3
Divide the dough into small equal-sized balls.
- 4
Dust a surface with flour mixture and roll each ball into a thin round circle.
- 5
Heat a flat pan (tawa) on medium-high heat.
- 6
Place the rolled chapati on the hot tawa. Cook for about 1 minute until small bubbles start to appear.
- 7
Flip the chapati and cook the other side for another minute.
- 8
Optionally, place the chapati directly on the flame for a few seconds to puff it up.
- 9
Remove from heat and serve hot.