Rotis or Chapatis are an essential component of Indian cuisine. And that’s because you need some kind of bread to sop up all those delicious curries and stews correct? One of the things that helped me stay compliant on AIP early on was my discovery of cassava flour and the fact that I could make grain free rotis from them! I have already posted two versions of grain free rotis before. One recipe of them just uses cassava flour and the other recipe uses a blend of cassava flour and water chestnut flour. These two recipes are constantly on rotation in my menu ever week pretty much!
Only recently though I have been trying to move my family to gluten free and so I have been experimenting with different gluten free blends – homemade as well as readymade blends. Based on all my trials, the gluten free Measure for Measure blend by Kind Arthur was a winner!
The family loved the rotis that I made using this blend. The rotis are soft and also really light colored which is somehow adding to their appeal perhaps because they resemble the color of naan but have the texture of rotis:) Recently, I tried even making pooris using them and they turned out fabulous too – the pooris puffed up really nicely!
So without further ado, let me give you the recipe! I also made a video tutorial for you!
Hope you like this recipe and do write in your comments below to let me know how you liked it!
- 2 cups King Arthur Measure for Measure gluten free flour blend
- ¾ tsp sea salt
- 2 tsp olive oil or avocado oil
- 1½ cups very hot water (that had been boiling)
- 1 tsp extra olive oil / avocado oil for kneading
- About 1 cup refined coconut oil / avocado oil / palm shortening / ghee for deep frying
- In a large mixing bowl, add the flour and the salt. Mix using a spatula. Add the oil and then add the hot water in 3 divided portions. Stir with a spatula every time after adding. Continue mixing with the spatula for a minute or so until all the flour is wet and there is no dry flour in the bowl. Wait for a min for the dough to cool down a bit and then while still warm, knead the dough into a smooth dough. Add a bit more of oil if the dough is sticky until you get a smooth dough. Cover the dough with a kitchen towel.
- Heat a cast iron pan or a non stick pan till hot. Turn heat to medium high.
- Take a ping pong sized dough ball and roll it out into about a 4 inch dia roti.
- Place the roti on the hot pan and cook for about 1 min. Flip using a spatula and cook for about 1 more min.
- Flip back and then using a spatula, press down on the roti slowly until it starts puffing up. Flip one more time and cook for 20-30 secs more and transfer to a plate.
- Repeat process for rest of the dough.
- Heat a deep frying pot/pan with the oil.
- Take a small dough ball and roll out to about 2 inch dia and slightly thicker than a roti.
- Slide the poori slowly into the to oil. Within 30 secs, it should puff up completely. Then flip it and cook for 30 more secs. Drain oil using a slotted spoon and transfer to a plate lined with paper towels to absorb any excess oil.
- Repeat process for rest of the pooris.