
Making gluten-free rotis which can be soft, pliable, and don’t crack may be complex considering the fact that gluten presents the elasticity in conventional wheat dough. But with the right substances and method, you may revel in scrumptious rotis even on a gluten-free weight-reduction plan. Here’s how:
📝 elements:
Gluten-loose flour combination (e.g., a mix of rice flour, chickpea flour, and millet flour) – 1 cup
Psyllium husk powder or flaxseed meal – 1 tsp (acts as a binding agent)
Heat water – about ¾ cup (regulate as wanted)
Salt – a pinch
Oil or ghee – 1 tsp (elective, for softness)
👩🍳 Steps:
Mix Dry elements:
Integrate the gluten-free flour, psyllium husk (or flaxseed meal), and salt in a bowl.
Add Water gradually:
Slowly pour warm water whilst blending with your hand or a spoon. The dough should come collectively however remain slightly sticky—this prevents dryness and cracking.
Relaxation the Dough:
Cowl the dough and let it rest for 15-20 minutes. This allows the psyllium husk to take in moisture and bind the dough.
Divide & Roll:
Divide the dough into identical balls. Dust your rolling floor and rolling pin lightly with gluten-loose flour. Roll each ball gently into a skinny circle—don’t press too difficult, or it could crack.
Cook dinner on Tava:
Warmth a tava or non-stick pan on medium-high. Cook dinner the roti for approximately 30 seconds until bubbles form, flip, and cook the opposite aspect. press gently with a spatula to assist it puff. Turn again if wanted.
Observe Ghee/Oil:
Brush with ghee or oil right away after cooking to maintain rotis gentle.
🔑 pointers:
Use sparkling dough whenever—gluten-unfastened dough can dry quick.
Avoid over-flouring the rolling surface.
Psyllium husk or flaxseed meal is important for binding.
Practice makes best!
Disclaimer: This content has been sourced and edited from Indiaherald. While we have made adjustments for clarity and presentation, the unique content material belongs to its respective authors and internet site. We do not claim possession of the content material.