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.
Servings 2 -3 (makes 6 rotis)
- 1 cup buckwheat flour
- 1/2 cup or less warm water or milk
- 1/8 tsp salt optional
- oil or butter for brushing
- rice flour 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.