Chapati or Roti, is a staple of Indian cuisine. After all, the delicious creamy curries need a sturdy vehicle to sop them all up! Although rice is more commonly eaten in a typical southern Indian household (as in ours) , whole wheat rotis do have an important place too. Nowadays, for my family I make multigrain parathas a lot as I posted before using a mix of wheat, millet, and flaxseeds etc. I also usually stuff them with vegetables usually some kind of leafy greens to make them truly wholesome.
When I first cut down gluten about 2 and 1/2 years ago, I did not miss my rotis much. That’s because I was eating rice still at that time. So I could still enjoy my curries! But when I started on AIP a year and a half ago,I had to cut off rice too and that’s when I really began to crave for some kind of vehicle to sop up the curries. It was no fun always just eating the curries like a soup. Was relieved when I soon came across cassava flour and quickly learnt how to make cassava tortillas/rotis which brought back Indian food back into my life!
Initially I was only too pleased to be able to have some kind of rotis back on my plate. But later on I began to experiment a little bit. I tried adding water chestnut flour to the cassava flour once and I liked the texture of the rotis better. So I continued to experiment with different proportions of the flours and finally I have come up with this recipe which gives me a really good textured roti. Soft and pliable but yet sturdy enough so that it does not get too soggy when eating curries.! They taste great both with wet curries as well as dry sabzis (sautéed vegetables). Some of my favorite curries to eat this with are ‘Mixed vegetables in coconut sauce’, vegetable korma and Chicken curry. This past week I gave myself a treat – since mangoes have been showing up, I made mango puree too as a side for a sumptuous indian meal with cabbage thoran, mixed vegetable curry and mango puree! Yum!
Some things to keep in mind while making this chapati / roti:
- The water used for mixing the dough should be very hot – basically I let the water come to a boil and then turn the heat off and within the next minute use that hot water.
- These rotis taste best and have the best texture when you make them fresh i.e. just before eating. However , what I do usually is make a double batch of the dough(as given in this recipe below) and then refrigerate the dough. Then you can use the same dough within the next 2 days to make another batch of rotis. This is better than storing made rotis in the refrigerator.
- The rotis get a nice soft texture when you apply some ghee on top. Ghee is of course an AIP reintro so if you are not able to use it, you can just skip this step and the rotis will still be good!
So without much ado, here is the recipe. Do try it and let me know how you like it! And here is a video of this recipe too!
Bringing this recipe over to the Paleo/AIP Recipe Roundtable hosted by Phoenix Helix.
- In a large mixing bowl, add the cassava flour, water chest nut flour, salt and the oil.
- Place a kettle filled with water on the stove to heat. Let it come to boil and then turn heat off.
- Immediately measure 1 cup of this hot water and pour it into the bowl carefully. Use a spatula to mix the hot water into the flour mixture. After a few seconds of mixing, test how hot the mixture is by slowly placing a finger into the bowl. Once the mixture is cool enough to be handled (should be still warm), use your hands to knead the dough and make a smooth dough. Add the additional 1-2 tbsp of olive oil as needed to make the dough smooth (should not be sticky). Divide the dough into small balls (about 10)
- Flatten each dough ball and then using a rolling pin flatten this ball to make a round (about 4 inches dia).
- Heat a cast iron (or non stick) skillet or pan and when hot turn heat to medium.
- Place the rolled chapati onto the hot pan. Let cook for 1 min and flip to the other side. Now press the chapati with a flat spatula and as you press it , it will start puffing up from all sides. Let cook for 1 more min and then transfer to a tray. If using ghee, apply a small dollop of ghee over the top of the chapati.
- Repeat the process for making more rotis as needed. (You can refrigerate the remaining dough for up to 2 days)
Do you like this recipe? Would you like more such AIP flatbread recipes? Well, my new cookbook ‘AIP INDIAN FUSION’ has 8 different flatbread recipes! Plus curries, soups, stews, vegetable sides and even desserts! 114 AIP compliant recipes that are inspired by Indian cuisine! Get your copy today!