Gluten free and Grain free Chapati / Roti (Paleo, AIP, Vegan)

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:

  1. 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.
  2. 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.
  3. 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.  


5.0 from 1 reviews
Gluten free and Grain free Chapati / Roti (Paleo, AIP, Vegan)
Recipe type: Bread
Cuisine: Indian, Fusion
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
Gluten free and grain free rotis that are soft with a wonderful texture. Goes well with Indian curries!
  • ⅔ cup cassava flour
  • ⅓ cup water chestnut flour
  • ¼ tsp sea salt
  • 1 tsp extra virgin olive oil
  • 1 cup hot water (read instructions)
  • 1-2 tsp more extra virgin olive oil (as needed)
  • extra cassava flour for dusting
  • 1-2 tbsp ghee (optional, omit for AIP)
  1. In a large mixing bowl, add the cassava flour, water chest nut flour, salt and the oil.
  2. Place a kettle filled with water on the stove to heat. Let it come to boil and then turn heat off.
  3. 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)
  4. Flatten each dough ball and then using a rolling pin flatten this ball to make a round (about 3 inches dia).
  5. Heat a cast iron (or non stick) skillet or pan and when hot turn heat to medium.
  6. 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.
  7. Repeat the process for making more rotis as needed. (You can refrigerate the remaining dough for up to 2 days)
This recipe makes about 10 chapatis. I like to cook about 4-5 at a time and then refrigerate the dough for up to 2 days. You can then make rotis again with the dough fresh when you need them. You could refrigerate the cooked rotis too but they lose their original texture after refrigerating and reheating.

Are you on the AIP or thinking of doing it? But do not have much time? Why don’t you check the new ebook ’30 minute meals for the Paleo/AIP’ which has 120 recipes for AIP meals – all under 30 mins!  Click on the picture below to learn more!

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5 thoughts on “Gluten free and Grain free Chapati / Roti (Paleo, AIP, Vegan)

  1. thank you for sharing. Can we just make chapattis using the cassava flour? or maybe mix with Juwar or bajro or besan? many thanks

  2. Would there be a good sub for the chestnut flour. Can’t get that where I live but not sure about ordering it with the cost of shipping, etc.

    • Hi Sara
      I don’t know of another substitute that would be grain free and nut free i.e. AIP. This is ‘water chestnut flour’ and the link I have in the recipe shows the product in However if you have an Indian grocery store close to where you live, you can get it cheaper. If you have to order from amazon, it is totally worth it still since I use this flour in so many different things. On my site you will find many other recipes that uses this flour. You can use it to thicken soups too. Hope this helps. Good Luck.

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