Roti-Style Flatbread
Featuring a more commonly available off-the-shelf gluten free flour blend, this post shows how to create roti-style flatbread using the 5 minute Roti-Style Flatbread Dough recipe.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 4 (3 roti each)
Calories: 139kcal
Ingredients
- 1 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour
- 1 tsp oil
- pinch salt
- 0.75 cups boiling water
Instructions
Prepare the dough
- Make the Roti-Style Flatbread Dough (2 ways!) recipe using Method 2 as follows: Combine Bob's Red Mill (BRM) Gluten Free 1-to-1 Baking Flour, salt and oil in a medium-sized bowl. Add boiling water and stir with a fork until the dough starts to come together. Knead the dough with clean hands into one smooth ball.
- Cover the dough with a moistened paper towel (or lid) and let rest for 10 minutes.
Make the Roti
- Heat a pan at medium heat on one burner. Heat the jari at low heat on the second burner.
- Divide the rested dough into 12-14 smaller balls. Cover with a moistened paper towel. Remove one dough-ball at a time and use your palms to re-form it into a spherical shape (if needed) and dust it with more loose BRM flour. Place the dusted dough-ball on a clean, firm, flat surface that has also been dusted with a bit of loose flour. Press and begin to roll it into a uniform, flat, circular shape.
- Place the freshly rolled roti onto the heated pan. Cook until tiny bumps just become visible on the surface, about 1 minute. Flip and cook for about 15 seconds more, or until the air bubbles start growing a tad larger.
- Raise the heat under the jari to high. Transfer the roti to the jari. Allow the roti to puff as much as possible without burning (about 5 seconds on each side) and remove. Reduce the jari heat back to low.
- Repeat the process for the remaining rotis. For best results, serve immediately.
Notes
Bob's Red Mill has a few different Gluten Free flour blends. For this recipe, be sure to use the one labeled '1-to-1 Baking Flour.'
I recommend dividing the dough into smaller sized dough-balls upfront. It will save you time and guesswork over how big to roll them out once you get going.
Making these on the smaller side (about 5 to 5.5 inches across) makes them easier to handle and puff up properly. Whichever size you choose to make these, they taste best when served immediately.
Cooking puffed up rotis (phulkas) works best for me when I'm using 2 burners. One for skillet-cooking the roti, and the other for puffing it up using a roti jari over an open flame/high heat as the finishing touch.
You can flatten these on a tortilla press (instead of using a rolling pin) but they won't come out as thin as when you roll them out so the texture will be a bit different.
Nutrition
Calories: 139kcal | Carbohydrates: 30g | Protein: 2g | Fat: 1g | Sodium: 12mg | Potassium: 59mg | Fiber: 1g