Gluten-Free Roti! (Recipe included)

Roti Chapati: Curry's Best Buddy

Whole wheat flour, commonly known as atta, is widely used to make traditional roti. While roti made from whole wheat flour is not gluten-free, there are delicious gluten-free alternatives made from various types of millet. In this guide, we will introduce how to make three popular gluten-free rotis: Jowar Roti, Bajra Roti, and Ragi Roti.

■ Jowar Roti (Sorghum Roti)
Jowar, also known as sorghum, is a nutritious grain that is naturally gluten-free. Jowar roti is not only healthy but also easy to digest.
Buy here → Jawar Atta (Sorghum/ Sorghum Flour)


■ Bajra Roti (Pearl Millet Roti)
Bajra, or pearl millet, is another excellent gluten-free grain. Bajra roti is rich in fiber and essential minerals, making it a healthy choice for those seeking gluten-free alternatives.
Buy here → Bajra Atta (Millet Flour)


■ Ragi Roti (Kodo Powder)
Roti made with ragi flour, also known as ragi atta, is popular in various regions of India and Nepal. In the state of Karnataka in southern India, it is widely known as Ragi Roti. In Sikkim and Nepal, where ragi flour is called kodo powder, there is a recipe for a pancake-like dish called Kodo Ko Roti, which uses sugar instead of salt. When cooked, it turns a deep reddish-brown color. Ragi flour is also known as finger millet flour, finger millet powder, and kodo powder.
Buy here → Ragi Flour (Kodo Powder)


Ingredients for Each Roti
■ Jawar roti → Jawar flour, hot water, flour for rolling
■ Bajra roti → Bajra flour, hot water, salt, flour for rolling
■ Ragi roti → Ragi flour, hot water, salt, ghee or oil, flour for rolling
※For 3 rotis, 1 cup flour and 3/4 cup hot water are required.

Instructions for Making Dough:

1. Boil water in a pot.
2. Once the water boils, turn off the heat and add the flour, along with salt or sugar, and ghee. Mix the ingredients using chopsticks.
3. When the mixture is mostly combined, cover the pot and leave it for 5 minutes.
4. After the mixture has cooled down, transfer it to a bowl or kneading board. Knead thoroughly for about 5 minutes until the dough is smooth.

Note: If necessary, adjust the consistency by adding a little more flour or lukewarm water.


　　↑ Jawar Flour Used

How to make the dough, How to mix hot water with flour 

1. Place all the ingredients, except for the hot water, into a bowl or on a kneading board.
2. Gradually add boiling or lukewarm water while mixing with chopsticks.
3. Continue mixing with chopsticks until the dough is mostly combined. If the dough is too hot to touch, let it cool down for a while.
4. Once the dough is cool enough, knead it thoroughly for about 5 minutes until it becomes smooth.

Note: If necessary, adjust the consistency by adding a little more flour or lukewarm water.

　　↑ Bajra Flour Used

How to bake the dough

• Take a portion of dough for one sheet (about the size of a little larger than a ping pong ball). Roll it out using a rolling pin (Berna) or flatten it by tapping it with your hands.
• Preheat a frying pan over medium heat. Place the rolled-out dough in the frying pan and cook it until done. After about 10 seconds, flip the dough over. When it begins to rise, press down gently on the rising part with a cloth to help it rise evenly. Flip it again and cook until fully done.

*A popular method for jawar roti, you can moisten one side of the dough with a wet cloth or brush dipped in water before cooking.
*If using gluten-free flour, which can be harder to roll out, either use additional flour or roll it out slowly by hand. If it's still difficult, you might want to add 1/2 cup of whole wheat flour (atta) and some water to the dough.

　　↑ Jawar Flour Used

■Kodo Ko Roti (Ragi Flour Pancakes)

Ingredients (for 3 pancakes):

• 1 cup ragi flour
• Appropriate amount of hot water
• 1/2 to 1 tablespoon sugar
• 1 to 2 tablespoons ghee or butter (for cooking)

Instructions:

1. Gradually add lukewarm water to the bowl containing the flour and sugar, mixing continuously.
2. Make a loose batter that is halfway between the consistency of pancake and crepe batter, then let it rest for 5 to 10 minutes.
3. Place a frying pan over medium heat and add ghee once the pan is warm.
4. After the ghee has melted, spread the batter thinly on the pan. You can cover the pan with a lid if desired.
5. Flip the batter over when the outer color changes and it is cooked enough to be flipped.
6. Once cooked on both sides, it's done! Enjoy with curry, pickle (achar), and chutney.

You can savor the taste and flavor of each grain. If you want to incorporate gluten-free options into your life, deepen your bond over roti with friends, or recreate the taste of something you had while traveling, please give it a try!


★ Applying ghee or butter immediately after cooking will keep it soft ★