Gluten Free Chickpea Chapati Indian Flat Bread Recipes

BESAN KI ROTI (GRAM FLOUR FLATBREAD)

Steps:

• In a food processor with dough attachment, add all the above-mentioned ingredients and pulse to form a smooth and pliable dough. (Takes about 5 minutes or you can make the dough by hand) (Pic1)
• Make 8 round balls out of the formed dough and using a rolling pin, roll them into disc shape using dry flour. (Pic2)
• Heat a nonstick pan on high flame for 2 minutes and then reduce the flames to medium.
• Place one of the rolled roti/bread on it. Turn the roti to another side after 1minute (Side up will have bubbles and brown spots). (Pic 3 & 4)
• After both sides are browned for 1 minute each, remove the pan and put the roti on high flame, keep tossing it on both sides till they fluff up and evenly golden brown.
• Remove Roti and place into serving the dish. (Pic: Middle)
• Follow step 3 and 4 until all roti/bread is done.
• Serve Hot with OR without a dash of butter on each.**

4-INGREDIENT GLUTEN-FREE DOUGH FLATBREAD RECIPE BY TASTY

Steps:

• In a large bowl, mix together the yogurt, gluten-free flour blend, baking powder, and salt until a dough forms.
• Transfer the dough to a lightly-floured surface and flatten into an 8-inch (20 cm) disk.
• Cut the disk into 4 equal parts and flatten each part to about ¼ inch (6 mm) thick.
• Very carefully transfer the dough pieces to a nonstick pan preheated over medium heat.
• Cook each side of the flatbread until well browned.
• Enjoy!

GLUTEN-FREE NAAN / ROTI (INDIAN FLAT BREAD) - VERSION #1

Steps:

• In a bowl mix tepid milk with 1 teaspoon sugar and the yeast, then sit bowl in warm place for 4-5 minutes.
• Sift the flours, Xanthan gum, salt, baking powder into a bowl or food mixer. Add remaining sugar, oil, yogurt, egg and mix until smooth.
• Preheat oven to the highest setting. Make dough into 6 equal sized balls. Roll out balls into a tear shape that is ¼ inch thick (use rice flour if necessary to prevent sticking).
• Preheat a heavy baking tray in oven. Remove tray and put the naan on it. Return to the oven for 3 minutes or until the naan puffs up and turns light brown. Place tray under the broiler 30 seconds to 1 minute for extra browning.
• Brush with ghee or olive oil before serving.

GLUTEN-FREE CHICKPEA CHAPATI - INDIAN FLAT BREAD

Steps:

• Mix all ingredients thoroughly. Roll into 1" balls and pat flat.
• With a rolling pin, roll flattened dough balls into thin rounds.
• Heat a lightly oiled frying pan (cast iron recommended) until very hot. Reduce heat to medium high and heat each round for 1-2 minutes on each side, until warmed and slightly browned. Brush with ghee or olive oil and serve hot (store extras in the refrigerator).

CHICKPEA FLOUR NAAN {VEGAN, GRAIN-FREE, EASY}

Steps:

• In a small bowl or cup, combine the milk and lemon juice. Let stand 5 minutes to curdle.
• In a medium mixing bowl, whisk the chickpea flour, whole psyllium husks, baking powder, salt, and baking soda. If you want to make this garlic naan, stir in the (optional) garlic powder as well.
• Add the nondairy milk mixture and oil to the bowl. Mix, scraping sides of the bowl, until a cohesive dough forms. Let stand for 1 to 2 minutes (this allows the psyllium to absorb the liquid, making the dough easier to handle).
• Divide the dough into 3 equal portions (you can use your kitchen scale, or just eyeball it). Using your hands, roll each portion into a ball and place on a well-floured (with chickpea flour) cutting board or other work surface.
• Place one dough ball in the center of the well-floured board; sprinkle with some of the chickpea flour. With fingers, press dough into an oval-ish shape. Using a rolling pin, roll the dough into a wide oval shape that is about 7- to 8-inches long, 4- to 5-inches wide Spritz the dough with nonstick cooking spray or very lightly brush with additional oil.
• Heat a medium or large cast-iron skillet (or other heavy, non-stick skillet) over medium-high heat until it is hot. Add a piece of the rolled-out dough, sprayed/oiled side down, to the skillet and cook for 1 minute, or until the top of the dough begins to bubble up slightly in a few places and the bottom has deep golden-brown spots (when you lift and peek).
• Using a spatula, turn the dough onto the other side. Cook the second side for about 1 minute longer, or until the bottom it has deep golden spots, too. Transfer the naan to a rack or plate. Loosely cover with a clean dish cloth to keep warm.
• Repeat with remaining dough. If desire, sprinkle with parsley, cilantro, or flaky salt. Serve warm.