Two ingredients, one important step, and you have the easiest and softest gluten free roti there is. This gluten free roti stays soft for two days if wrapped well.
The minute I posted my quick naan recipe, I started getting requests for a fail-proof roti. I somehow missed sharing wheat rotis. I’ve been on a gluten-free journey the last couple of months and have been experimenting with different grains. We make rice roti which is gluten-free. However, it is a bit thick and heavy and hence doesn’t really go well with sabzis. So, when I started sharing my experiments on social media with whole grain rotis, I have had a sea of requests for a foolproof gluten free roti that stays soft for a long time.
So, I have been working on gluten-free rotis, that look like rotis and taste like them too. These gluten-free rotis/millet rotis are also made with just two ingredients. The only important step is the cooking of the millet flour in water that makes all the difference. Millets roti has changed the way I look at millets.
For those of you who don’t know, roti is an unleavened Indian flatbread. While naan is usually served in restaurants, roti is what most Indian families eat at home. It’s usually slathered in ghee and used to scoop up curries.
Okay, onto the two ingredients: husked millets (or you could use quinoa too). This gluten free roti/millets roti comes together in no time. Since the millets don’t have gluten, and they have high protein and many nutrients, it doesn’t require a lot of water. The key step is the ratio of water to millets. Cooking the millet flour in water for a few minutes is important. The dough cools down fast, and then it’s ready to roll. This roti dough is a little softer, so make sure to liberally flour the surface and roll it out. Heat an iron griddle or nonstick pan to cook the rotis.
You can use a lightly wet towel to press and cook, or you could cook for a minute on each side and put it on a direct flame to get that authentic roti taste. Not all your millet rotis will puff, but you will see the flakiness a traditional roti has.
When it comes to this gluten-free roti/millets roti, one thing is for sure – it’s awesome. Just a couple of ingredients that are very good for you. Even if you are not gluten intolerant, this millet roti is so much healthier and it really does feel and taste like “real” rotis. I am hopeful that this recipe will change how you look at roti and will help people with gluten allergies.
Here is the gluten-free millets roti for all of you. Enjoy!!
I buy millets in large bags and powder it myself. It’s way more pocket friendly and it’s easy too.
I’ve used kodo millets here.
Here are the links:
Kodo Millets https://www.amazon.com/Arrowhead-Mills-Organic-Whole-Millet/dp/B00CBT1EVM?th=
Roti dabba/box – https://theindianweave.com/search?type=product&q=roti+dabba
- 1 cup millet flour ( kodo or small millets)
- 1 cup water
- ⅓ tsp salt
- 1 tsp vegetable oil
- ghee to smother over
- Powder the millet to a fine powder. I use Indian blender or vitamix. You can pass it through a sieve to get the powder even more fine. You can jar this and use it anytime you want to make roti.
- In a non stick pan or kadahi add the water, add salt, bring it to a boil, simmer it and sprinkle the millet in the water. Using a wooden ladle, keep mixing the dough and cook it. Make sure to keep mixing it so lumps don't form. After about 3-5 minutes, the dough will leave the sides and form a ball. When it forms a ball, add a tsp of oil, turn off the heat and take it out on a plate. Cover with a towel and let cool until lukewarm and you can handle it. After about 5 minutes, knead the dough for 2 minutes.
- Make equal portions of the dough.
- Using a good amount of the millet flour, roll the roti. This will be little delicate, so make sure not to press it too hard.
- Heat a non stick griddle. Keep it on high.
- Carefully place a roti on the griddle. Using damp cloth, you could press the roti for it to puff. Alternatively, cook the roti for a minute on each side and transfer it to direct flame for about 30 seconds for it to puff and get the char.
- Take it out and slather some ghee over it. Wrap well and it stays great for two days.
If you make this millet roti, do tag me on social media at #foodfashionparty. I’d love to see it.
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This is the recipe of my dreams. Can i just use regular storebought millet flour? My bag doesn’t specify what type it is.
Thanks Nissrine. You most definitely can buy and use that. Make sure to cook it well.
Since going gluten free, I’ve been missing tortillas, naan and roti. Thank you for this, Ash. I love your last image capture. The container is absolutely beautiful. I’m thinking it was passed down from family?