Gluten-Free Buckwheat Roti Recipe – Easy Indian Flatbread

Last Updated on 2 months by Neha Deshmukh

Gluten-Free Buckwheat Roti Recipe – Easy Indian Flatbread

Hey everyone! If you’re like me, you absolutely love a good roti with your meals. But sometimes, dietary restrictions or just wanting to try something a little different can throw a wrench in things. That’s where this gluten-free buckwheat roti recipe comes in! It’s become a real staple in my kitchen, and I’m so excited to share it with you. It’s surprisingly easy to make, and the nutty flavor of buckwheat is just divine.

Why You’ll Love This Recipe

This isn’t just another gluten-free recipe; it’s a flavorful, satisfying flatbread that’s perfect for anyone looking to expand their roti repertoire. It’s quick to whip up – ready in under 30 minutes! Plus, buckwheat flour is packed with nutrients. Honestly, once you try these, you might just find yourself making them even when you can have wheat!

Ingredients

Here’s what you’ll need to make these delicious rotis:

• 1 cup buckwheat flour (kuttu ka atta) – about 120g
• 0.5 cup warm water or milk – about 120ml
• 0.125 tsp salt – about 0.6g
• Oil or butter, for cooking
• Rice flour, for dusting

Ingredient Notes

Let’s talk about these ingredients for a sec, because a few little things can make all the difference!

Buckwheat Flour (Kuttu Ka Atta): Nutritional Benefits & Flavor Profile

Buckwheat flour, or kuttu ka atta as it’s known in India, is a powerhouse of nutrition. It’s a great source of protein, fiber, and minerals. It has a lovely earthy, slightly nutty flavor that works beautifully in rotis. Don’t let the name fool you – it’s completely gluten-free!

Warm Water or Milk: Impact on Dough Texture

I usually use warm water, but milk adds a subtle richness and makes the rotis a little softer. The warmth helps activate the flour and creates a more pliable dough.

Salt: Enhancing Flavor

Just a pinch of salt is all you need to bring out the flavors. Don’t skip it!

Oil or Butter: For Cooking & Flavor – Regional Preferences

You can use either oil or butter for cooking. Ghee (clarified butter) is a traditional choice and adds a wonderful aroma, but any neutral oil works well too. In some regions of India, they even brush the roti with butter while it’s cooking on the tava!

Rice Flour: Preventing Sticking – Alternatives & Uses

Rice flour is your best friend when working with gluten-free doughs. It prevents the roti from sticking to the rolling surface and the tava. If you don’t have rice flour, you can use cornstarch or tapioca starch as a substitute.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a nice big bowl, combine the buckwheat flour and salt.
2. Gradually add the warm water or milk, mixing with your hands until a dough starts to form. It might seem a little crumbly at first, but keep kneading!
3. Knead for about 5-7 minutes until you have a smooth, elastic dough. It should be soft but not sticky.
4. Now, heat a cast-iron skillet or tava over medium heat. This is important – you want it hot enough to cook the roti, but not so hot that it burns.
5. Divide the dough into equal-sized balls. I usually make about 6-8 rotis from this recipe.
6. Dust your work surface with rice flour. Roll each dough ball into a 6-inch circle, using a little more rice flour to prevent sticking.
7. Carefully place the rolled roti onto the hot tava.
8. Cook for about 30 seconds per side, flipping once. Brush with a little oil or butter as it cooks.
9. Press gently with a spatula to ensure even cooking. You’ll know it’s ready when you see golden spots appear.
10. Serve immediately!

Expert Tips

Want to make sure your buckwheat rotis turn out perfectly every time? Here are a few of my go-to tips:

Achieving the Right Dough Consistency

The dough should be soft and pliable, but not sticky. If it’s too dry, add a teaspoon of water at a time. If it’s too sticky, add a tablespoon of buckwheat flour.

Preventing Rotis from Sticking

Rice flour is key! Don’t be shy with it when rolling and transferring the roti to the tava.

Mastering the Tava/Skillet Temperature

Medium heat is your sweet spot. If the tava is too hot, the roti will burn before it cooks through. If it’s too cool, it will be tough and chewy.

Recognizing When the Roti is Perfectly Cooked

Look for golden spots on both sides and a slightly puffed-up appearance. Press gently with a spatula – it should feel firm but still soft.

Variations

Let’s get creative!

Vegan Buckwheat Roti

Simply use water instead of milk. It works beautifully!

Dairy-Free Option (Using Water Instead of Milk)

This is the same as the vegan version – just swap the milk for water.

Spice Level Adjustment: Adding Chili Flakes or Green Chilies

I love adding a pinch of chili flakes or some finely chopped green chilies to the dough for a little kick. My friend, Priya, adds a dash of turmeric for color and extra health benefits!

Festival Adaptations: Navratri Special

Buckwheat flour is a popular choice during Navratri fasting in India. These rotis are perfect for enjoying during this festive season.

Serving Suggestions

These rotis are incredibly versatile. They’re amazing with:

• Your favorite Indian curries (dal, vegetable curry, chicken curry)
• Yogurt and pickle
• Simply with a dollop of ghee

Storage Instructions

These rotis are best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for up to a day. Reheat on a tava or in a microwave.

FAQs

Got questions? I’ve got answers!

What is Buckwheat Flour and is it Gluten-Free?

Yes! Despite its name, buckwheat isn’t actually related to wheat. It’s a seed, and it’s naturally gluten-free.

Can I use cold water instead of warm water/milk?

You can, but warm water/milk helps create a softer, more pliable dough.

What if my roti dough is too sticky?

Add a tablespoon of buckwheat flour at a time until it reaches the right consistency.

Can I make these rotis ahead of time?

You can roll out the rotis and stack them between sheets of parchment paper. Store in the fridge for up to 24 hours. Cook them fresh when you’re ready to eat.

What can I serve with Buckwheat Roti besides curries?

Try them with scrambled eggs, hummus, or even a simple tomato and onion salad! They’re surprisingly good with all sorts of things.