Gluten Free / Grain Free Roti
Gluten Free and Grain Free roti are prepared similarly to traditional Guyanese roti so even those with dietary restrictions can enjoy the traditional flatbread. Although it's not quite as flaky and fluffy as classic Guyanese paratha roti, it's pretty darn close! Serve this delicious side with your favorite saucy dish to round out your meal.
Servings 3
Calories 817kcal
Ingredients
- 1 cup Almond Flour
- 1 cup Arrowroot Flour plus extra for dusting the dough
- 4 teaspoons Xanthan gum
- 2 teaspoons baking powder
- 1/2 cup warm water plus 2 tablespoons
- pinch salt optional
- 3 teaspoons ghee melted
- 1/2 cup avocado oil or similar
Special Equipment
- Parchment Paper
Instructions
- Combine the almond flour, arrowroot flour, Xanthan gum, salt and baking powder in a large bowl and mix together well. Then add the water and bring together to form a soft but stiff dough.
- Let the dough rest for 30 minutes, then divide it into 3 large balls. Then divide each of the 3 balls into two. Roll one ball out until it is paper thin, then place on a sheet of parchment paper and set aside.
- Then roll another ball out until paper thin and brush with about 1 teaspoon of melted ghee. Next add the first rolled out dough on top of the dough covered in ghee. You may use a pizza cutter to cut the rolled out roti into rounded edges, if you like. Next using your rolling pin, roll the roti to seal the two layers together.
- Then place your skillet or tawah on medium heat and bring up to temperature. When skillet is hot but not smoking add roti to a skillet and cook until large air pockets form on top of the roti. This should take about 1 minute.
- Then flip the roti over, brush with oil and flip again. Next brush the roti with some more oil and flip one more time. Allow the roti to cook until lots of brown spots form on the roti then remove from the heat. This step should take about 1 to 2 minutes
- Gently clap the roti to separate the layers and give the top a slightly flakey roti look. To clap the roti place the roti on a flat surface and squish it between your palms, applying force in a clapping motion, to compress the roti in an accordion like manner.
- Allow to cool before serving with your favorite curries or stews
Notes
This will not taste exactly like parathas but it is the closest thing I've made
It will not get really flaky and fluffy but there will be layers
This gluten free roti works really well for wrapping up chicken and other curries
To reheat the roti, place in a damp paper towel and microwave for 30 second increments until you get the desired temperature
It will not get really flaky and fluffy but there will be layers
This gluten free roti works really well for wrapping up chicken and other curries
To reheat the roti, place in a damp paper towel and microwave for 30 second increments until you get the desired temperature
Nutrition
Calories: 817kcal | Carbohydrates: 58g | Protein: 17g | Fat: 62g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 13mg | Sodium: 401mg | Potassium: 18mg | Fiber: 13g | Sugar: 3g | Calcium: 341mg | Iron: 3mg