I'm so happy to have developed this flat bread. Finally a gluten-free alternative to wheat-based roti and chapattis which doesn't break apart! Quick to make and they can also accompany soups and stews.
Like traditional chapattis and rotis, these flatbreads are best served warm but can be frozen in between layers of greaseproof paper and then defrosted when you need them.
I developed a 2-part cooking process, where the breads are partially cooked in a frying pan like thin-style pancakes and then finished off on a hot skillet or a tava, which is a traditional Indian/Pakistani flat pan for cooking flat breads like rotis and chapattis. The second cooking browns and firms the flat bread so that you can scoop up wet dishes like stews and curries with it. Alternatively, whilst warm, this bread may be spread with fillings like hummus, avocado, pesto etc and then rolled and eaten as a wrap (hot or cold).
1/2 cup gram flour (also called besan)
1/2 cup gluten-free plain flour (may also use rice flour, or buckwheat flour)
1/2 tsp unrefined salt (optional: Himalayan, Celtic etc)
1/2 tsp herbs or spices (optional: black pepper, mixed dried herbs, cumin seeds etc)
1 egg (optional - I left it out)
coconut oil or clarified butter (for cooking flatbreads in a frying pan)
- In a bowl mix equal quantities of gram flour with gluten free plain flour (or use rice flour) with any optional salt, herbs and/or spices. The recipe quantity makes around 4 flatbreads.
- If using egg, make a well in the flour and crack into the space. I didn't use an egg as I wanted to replicate traditional chapattis which are made with just flour and water.
- Then mix in enough water to make a smooth batter which pours but is still thick.
- Heat a frying pan and then melt a little coconut oil or clarified butter.
- Now pour in enough batter to make a 5 inch round. Use back of a spoon or knife to evenly spread the batter out. It's much easier to make them smaller at first but as you become more comfortable make them as large as you like.
- Cook until one side is firm and then carefully turn over to cook the other side. When lightly cooked, stack each breads in a plate.
- Continue making each bread from the remaining batter. At this stage, if you want to freeze them then layer each flatbread between baking or parchment paper and freeze. Then when you want to eat them just take out what you need and heat directly on a hot skillet, frying pan or a tava.
- If you want to eat the breads straight away, then heat up a skillet, tava or you could even use the same frying pan but wipe out any traces of coconut oil or clarified butter.
- Cook both sides of each flat bread by turning until it browns and has cooked through fully.
- In this way finish off each partially-cooked flat bread on the tava.