This is a sponsored conversation written by me on behalf of Maskal Teff. The opinions and texts are all mine. Both chapatis and rotis are made without any leavening agents like yeast or baking powder and are not generally gluten-free. A roti is traditionally cooked in a tandoor while chapati is cooked on a tawa. Both the flatbreads are both naturally vegan and the dairy comes from the ghee or butter that’s smeared over it. There are many varieties of roti recipes in Indian cuisine that use gluten-free flour. One of the popular versions is rice flour roti (chawal ki roti) that’s very popular in South Asian countries such as India, Bangladesh, and Sri Lanka. I wanted to give my readers more gluten-free roti recipe options different from the Jowar Bhakhri or Bajra Bhakhri. So I decided to make this Indian roti with rice flour and teff flour since both have neutral flavors. Rice flour contains more carbs, so I wanted to balance it out by adding teff flour and oats. I tested many other flour combinations and tweaked the ratios before settling on this one because I wanted to ensure I gave you a foolproof recipe. This vegan roti recipe is also beginner friendly. If you have celiac disease, are gluten intolerant, are on a gluten-free journey, or want to reduce your wheat intake in the diet, then give this Indian flatbread recipe a try. I love that it is effortless to cook with, greatly flavorful, and highly nutritious! If you haven’t yet tried teff, then you are missing out on a healthy grain. In fact, teff (also known as Injera)is a better choice than oats or quinoa because of its numerous health benefits. I have been enjoying cooking Indian and non-Indian recipes with teff, like Teff Kheer Porridge, Banana Bread, Teff idli, Teff Patties, or Teff Masala Khichdi. Teff flour - Use Maskal Teff Ivory or Brown teff flour in this recipe. During recipe testing, I realized that teff flour is one of the easiest alternative flours to work with. The flour is easier to knead, the chapati is comparatively easy to roll and the taste is also good. Oats flour - Use old-fashioned rolled oats and grind them to make a fine powder. Use it as oats flour. Make sure the package says certified gluten-free rolled oats. You can also use store-bought oat flour. Oats are rich in fiber and nutrients. They also add stability to the dough while rolling out and that’s why they are a great addition to this multi-flour blend roti dough. Water, salt, and vegan ghee are other essential ingredients needed to make the millet roti dough. Instead of vegan ghee, you can also use any neutral cooking oil or vegan butter. Besides these ingredients, you will also need a chakla and rolling pin (or a silicone mat or wooden board), tawa, and a thin flat-turner to make these gluten-free millet rotis. I like to keep the cooked chapatis warm in a roti box. Mine is from Chumbak, India but you can get one from Arjuna Studio. Use my code Cookilicious10 for 10% off if you want to support a woman-owned small business. BTW, you don’t need a stand mixer to knead the dough.
If the teff roti goes hard when cool and can’t be softened, you can serve them as crackers! Bake them at 350 degrees F for about 6-8 minutes or until crisp. Brush it with a bit of chili oil for flavor. Yum! Making this roti dough and these rotis require a bit of practice. Do not get discouraged if they don’t turn out right on the first attempt. I have been following this recipe for months now. It works. Be patient and try to follow the recipe using my tips. The process is a bit messy since we are working with dry flour. So be ready for some cleanup later. Also, these rotis are not very soft like a traditional roti or chapati because it does not contain gluten.
