Gluten-Free Buckwheat Flour Roti
Buckwheat rotis are nutritious, gluten-free and surprisingly pliable. They offer a distinct robust taste and complement many curries very well. They can also be eaten alone or with jam, honey, or anything else roti can be eaten with.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 -3 (makes 6 rotis)
or less warm water or milk
oil or butter
or other gluten-free flour to dust the work surface
In a medium bowl, combine the buckwheat flour and salt (if using). Add the warm water or milk, a little at a time, while continuing to mix the flour with your hands. Make sure the liquid is well absorbed before adding more. Mix and knead until a soft and elastic dough forms. You do not need to knead this dough excessively as you would for traditional rotis.
Heat a tava, griddle or non-stick (preferably cast iron) skillet to medium heat. You may need to lower the heat when you start making the rotis.
Flour your surface with gluten-free flour. Form the dough into small balls (a bit larger than golf-ball sized), then use a rolling pin to roll them out into round circles about 6 inches in diameter. Turn using a spatula and flour them as needed.
Using a large spatula, carefully lift the rolled out roti and place it on the skillet. Let it cook for about 30 seconds, then flip and smear it with a bit of oil or butter. Let this cook for 15-20 seconds then flip again, adding more oil or butter, if desired. Flip a couple more times, while pressing gently, until the roti is completely cooked. Clean the pan with a slightly damp tissue and remove from heat or lower the heat if needed. If you have a gas stove, you can try using the direct heat to let it puff up. Serve immediately.