Rotis

Gluten-free rotis are just as easy to make as regular rotis. It’s all about the correct ratios of the different flours used to make the dough. I have been making this recipe for a long time, but I have finally just perfected it. In the past, the doubt would be too dry and impossible to roll out into the classic thin circular shape. However, using potato starch and xantham gum in the dough helps bring the dough together, as a gluten substitute, and you get soft perfectly round rotis.

Ingredients

• ⅔ cup potato starch
• ½ cup chickpea flour
• ¼ cup tapioca starch
• 2 tbs ground psyllium husk
• ½ tsp salt
• 2 tsp baking powder
• 1 ½ tsp olive oil
• ½ water (will vary depending on the texture of the dough)

Directions

• Mix the psyllium husk, salt and baking powder into a large bowl and mix.
• Add the oil and warm water and mix with a spatula until fully absorbed and smooth.
• Using the back of the spoon or spatula, work the mixture against the side of the bowl until it forms an even, thick dough.
• Work the dough in your hands kneading from one to the other until smooth. This will take no more than a minute.
• Very lightly flour the work surface with tapioca starch. Break off a piece of dough for the first Roti and work into a smooth ball. Flatten it in your hand, before placing it on the work surface ready to roll. 
• Lightly dust the top of the flattened dough ball with a tiny amount of tapioca starch and roll out until it is thin.
• Cook the roti for a minute on each side and serve hot with your favorite curry.