It's not often you find a recipe for a roti that is gluten and oil free! This recipe ticks both of those boxes. The roti are soft and flexible and pair really nicely with your favourite curry.
INGREDIENTS
1 cup cassava flour
¼ cup tapioca starch
â…“ cup fine brown rice flour
1 tsp psyllium husk powder
2 tsp baking powder
½ tsp sea salt
2 cups very hot water
METHOD
Place all of the dry ingredients in a medium sized bowl and whisk well to evenly combine.
Using just boiled water, add a little at a time to the dry ingredients, mixing well after each addition. The dough will eventually come together into a soft, firm, but not too sticky ball. Cover the bowl with a damp cloth and set aside.
Heat up a large non-stick frying pan as you want the pan to be relatively hot before starting to cook the roti.
Remove a walnut sized piece of dough and roll into a ball. Press the ball between two sheets of baking paper and roll as thin as possible with a rolling pin (or you can use a tortilla press). If the dough sticks then dust with a little brown rice flour. Repeat until all of the dough is used.
Place the roti in the pan and cook on one side for a minute or so. Flip when it begins to brown. Flipping three times seems to make them puff up evenly!
Gently press the roti with a wooden spoon or silicone spatula to encourage them to puff more. Allow them to cook for another minute or so or until they look evenly cooked.
Serve with steamed brown jasmine rice and your favourite curry.
Makes 8 roti