Paleo roti !! Yes you heard it correct in this article we will discuss the recipe of paleo roti. Chapati or Roti, is a staple of Indian cuisine. Although rice is more commonly eaten in a typical southern Indian household, whole wheat rotis do have an important place too. Nowadays, people are moving more to multigrain atta. You can also use multigrain atta to make wholesome parathas and rotis.
Paleo roti is a boon for those suffering from IBS/IBD or wants a gluten free diet. You cant eat curries like a soup. That’s why we came up with the idea of paleo roti.
They taste great both with wet curries as well as dry sabzis (sautéed vegetables). Gluten free and grain free rotis that are soft with a wonderful texture. Goes well with Indian curries!
- ⅔ cup cassava/Tapoica flour
- ⅓ cup water chestnut flour (Singhara aata)
- ¼ tsp salt
- 1-2 tsp extra virgin olive oil
- 1 cup hot water
- extra cassava flour for dusting
- 1 tbsp
- In a large mixing bowl, add the cassava flour, water chest nut flour, salt and the oil.
- Place a kettle filled with water on the stove to heat. Let it come to boil and then turn heat off.
- Immediately measure 1 cup of this hot water and pour it into the bowl carefully. Use a spatula to mix the hot water into the flour mixture. After a few seconds of mixing, test how hot the mixture is by slowly placing a finger into the bowl. Once the mixture is cool enough to be handled (should be still warm), use your hands to knead the dough and make a smooth dough. Add the additional 1-2 tbsp of olive oil as needed to make the dough smooth (should not be sticky). Divide the dough into small balls (about 10)
- Flatten each dough ball and then using a rolling pin flatten this ball to make a round (about 4 inches dia).
- Heat a cast iron (or non stick) skillet or pan and when hot turn heat to medium.
- Place the rolled chapati onto the hot pan. Let cook for 1 min and flip to the other side. Now press the chapati with a flat spatula and as you press it , it will start puffing up from all sides. Let cook for 1 more min and then transfer to a tray. If using ghee, apply a small dollop of ghee over the top of the chapati.
- Repeat the process for making more rotis as needed. (You can refrigerate the remaining dough for up to 2 days)
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