All you need to bring this dough together are 4 ingredients and about 5 minutes.

Flatbreads are one of the most practical (and oldest) forms of cooked food. They’re made from simple ingredients, are quick to prepare, energy-efficient to cook, compact for travel..and fun to share. 🙂 This is probably why there are hundreds of different types of flatbread, individually unique to just about every populated region on this planet.

This post shows how to create 2 varieties of dough for Indian Roti-style flatbreads (thick or thin) using a commonly available gluten free flour blend. The first (thick) version uses less water, more oil and can be used to make a thicker Indian roti-style flatbread like bhakri, paratha and puri. I consider this the beginner version because the dough consistency is more forgiving and can be shaped using a tortilla press. The second (‘advanced’) version calls for a bit more water, less oil and a lighter touch to roll out a thinner roti-style flatbread like chapatti and phulka. Gluten free, plant-based and vegan, allium free and yeast free.