Gluten Free Roti Bread Food

ROTI - GLUTEN FREE

Steps:

• Place the flours and salt in a bowl, making a "well" in the centre. Pour in the water and mix until a soft dough forms.
• Gentley knead the dough on a hard surface that has been lightly dusted with additional amaranth flour. Knead for 3 minutes or until smooth. Divide the mixture into 8 equal portions. Roll out each portion into a circle.
• Using a non-stick frypan, cook over a medium heat until cooked and golden on both sides. Cook one at a time.
• Lightly brush with meted butter and keep warm while you cook the remaining roti.

AAYI'S JOWAR/JOLAD ROTI (GLUTEN FREE INDIAN FLAT BREAD)

Steps:

• Heat water and add salt.
• When it starts boiling, add the flour and mix continuously till all the water is absorbed. Take off the heat.
• When it is still hot, knead the dough on a flat board.
• Spread using the rolling pin (For rolling, apply dry flour as much as needed. If the roti breaks, make it into a ball again, apply some more flour and roll).
• Fry on the heated tava (griddle made from cast iron, I use a cast iron frying pan).
• Serve hot.

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.