How to Make Roti
How to Make Roti vs Naan Indian flatbread is explained plus how to make gluten free roti to serve with dinner. Simple and delicious side dish.
Servings: 6
Equipment
- 1 pan
- 1 Bowl
- 1 Rolling Pin
Ingredients
- 1 c cassava flour + a bit for dusting
- 1/4 c tapioca starch
- 1/3 c brown rice flour
- 1 tsp psyllium husk
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp olive oil
- 2.5 c hot water
Instructions
- Combine all the dry ingredients in a bowl: cassava flour, tapioca starch, brown rice flour, psyllium husk, baking powder and salt. Drizzle in some olive oil and then start slowly to pour in the hot water.
- Fold together until the dough becomes tender yet firm. Slice the dough into equal sized quarters, then cover the bowl with a damp cloth.
- Lay some parchment paper on your countertop and place the dough balls on the paper. Dust a little bit of cassava flour on a rolling pin and roll the dough flat.
- Drizzle a touch of olive oil into a pan or cast iron skillet over medium high heat and cook for about 2 minutes on each side until golden brown.
Nutrition
Serving: 0.5oz | Calories: 127kcal | Carbohydrates: 29g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 197mg | Potassium: 165mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 89mg | Iron: 1mg