Eurostar Chapati Atta Gluten Free Flour (Brown, 3kg)

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The aforementioned is made into a dough, the dough is then divided into smaller balls that are rolled out quite thin. Roll out the dough of your roti as thin as possible, if it tears, it's too thin, you want it to be very thin and the texture very soft as this increases the likelihood of swelling.

Heat a frying pan or tawa on medium-high heat. Make sure the tawa is hot enough then brush off any flour from the surface of the roti dough then place it in the pan. Chapati is unleavened bread, so you don't use any yeast or baking powder. This is one of the main differences between chapati and naan, which is leavened - more about this below. Is chapati like naan? If you’re not in the UK but want to know how to make my gluten free flour blend so you can make these perfect roti’s then I have good news for you! I haven’t specified the exact amount of water. Instead I urge you to add the amount required to form a dough. If you add too much don’t worry, you just need to add a little more flour. I don’t want to mother you here. I want you to get a feel for working with gluten free flours yourself.Roti, also known as chapati, is an unleavened flatbread. Unlike naan bread which is leavened with yeast or baking powder and often has a filling, roti is thin and simple, similar in appearance to pancakes. Use good quality ingredients i.e Bob Red Mills Cassava flour and Tiana (for the UK based) Cassava flour. Since plant-based ingredients that don’t have gluten are not viscous, it’s necessary to use many gluten-free plant-based ingredients to develop flour that’s suitable for making decent dough that will bind when added to water and kneaded. There is no point in making chapatis or naans if the dough doesn’t bind.

Repeat the above step placing each disc on some parchment paper until 4-6 discs (depending on size) are made. Shake off any excess dust if needed From talking to Punam I realised that my wholegrain gluten free flour blend solved a problem. She told me that she hadn’t been able to find a certified gluten free atta that could be used to make these delicious breads. If you need any help or support using it please join my free private Facebook group. There you’ll find lots of like-minded people who have varying levels of experience of cooking with gluten free flour. I’m sure you’ll be made most welcome. If you don’t know what psyllium husk powder is then read this article: Psyllium: What on Earth is it?Don't substitute any ingredients unless they are listed. If I haven't listed an alternative that means either I haven't tried it or I do not recommend it.