- Preheat oven to 215°F. Spread quinoa flour on a parchment-lined baking sheet and roast for 3-4 hours to reduce bitterness. Store cooled flour in an airtight container.
- In a bowl, combine roasted quinoa flour, olive oil, and salt. Gradually add warm water while kneading until a soft, elastic dough forms. Cover and rest for 20-30 minutes.
- Divide dough into golf ball-sized portions. Dust with gluten-free flour and roll into 6-inch circles using gentle pressure.
- Heat a skillet over medium heat. Cook each roti for 30-60 seconds, flip, brush with ghee, and cook 15-20 seconds. Flip again to puff up. Repeat until golden brown.
- Clean skillet between rotis with a damp cloth. Serve immediately with curries or use as wraps.
- Calories:166 kcal25%
- Energy:694 kJ22%
- Protein:5 g28%
- Carbohydrates:24 mg40%
- Sugar:mg8%
- Salt:109 g25%
- Fat:4 g20%
Last Updated on 4 months by Neha Deshmukh
Gluten-Free Quinoa Roti Recipe – Easy Indian Flatbread
Hey everyone! If you’re anything like me, you love a good roti with your dal or sabzi. But sometimes, dietary restrictions can make enjoying this classic Indian flatbread a little tricky. That’s where this gluten-free quinoa roti recipe comes in! It’s surprisingly easy, incredibly flavorful, and a fantastic way to enjoy roti even if you’re avoiding gluten. I first experimented with this when my friend, Priya, was visiting and needed a gluten-free option – and it was a hit!
Why You’ll Love This Recipe
This quinoa roti recipe is a game-changer. It’s perfect for those with gluten sensitivities or celiac disease, but honestly, even if you don’t need to eat gluten-free, you might just prefer these! They have a lovely, slightly nutty flavor that complements so many Indian dishes. Plus, making your own roti is so satisfying – there’s just something special about a warm, freshly made flatbread.
Ingredients
Here’s what you’ll need to whip up a batch of these delicious rotis:
- 1 cup quality quinoa flour (about 170g)
- ½ – 1 cup warm water (120-240ml)
- ½ tbsp olive oil (7.5ml)
- ⅛ tsp salt (optional) (about 0.6g)
- Ghee or butter (for brushing)
- Rice flour or gluten-free flour (for dusting)
Ingredient Notes
Let’s talk ingredients for a sec, because a few little things can make a big difference!
Quinoa Flour: Sourcing & Bitterness
Quinoa flour can sometimes have a slightly bitter taste. Don’t worry, we’ll tackle that! Roasting the flour really mellows out the bitterness. You can find quinoa flour at most health food stores, well-stocked supermarkets, or online.
Olive Oil: Choosing the Right Type
I prefer a good quality extra virgin olive oil for a subtle flavor. But you can use any olive oil you have on hand. Don’t worry about it being too overpowering – the quinoa flavor shines through.
Ghee vs. Butter: Flavor & Tradition
Traditionally, rotis are brushed with ghee (clarified butter) for that rich, authentic flavor. But butter works beautifully too, especially if you’re looking for a slightly lighter taste. My grandmother always used ghee, and I have to admit, it does add something special!
Regional Variations in Roti Making
Roti making is a beautiful art, and it varies so much across India! Some regions prefer thicker rotis, others thinner. Some add yogurt to the dough, others don’t. This recipe is a fairly standard base, but feel free to experiment and make it your own.
Step-By-Step Instructions
Alright, let’s get cooking!
- First things first, preheat your oven to 215°F (100°C). Spread the quinoa flour on a parchment-lined baking sheet and roast for 3-4 hours. This step is key to reducing any bitterness. Once cooled, store the roasted flour in an airtight container.
- In a bowl, combine the roasted quinoa flour, olive oil, and salt (if using).
- Gradually add warm water, kneading with your hands until a soft, elastic dough forms. You might need a little more or less water depending on the flour.
- Cover the dough and let it rest for 20-30 minutes. This allows the flour to fully hydrate and makes the roti easier to roll.
- Divide the dough into golf ball-sized portions.
- Dust your work surface with rice flour or gluten-free flour. Gently roll each portion into a 6-inch (15cm) circle. Don’t worry if they’re not perfect – rustic is charming!
- Heat a skillet (cast iron is ideal!) over medium heat.
- Cook each roti for about 30 seconds, then flip. Brush the top with ghee or butter and cook for another 15-20 seconds.
- Flip again and gently press around the edges with a clean cloth to encourage it to puff up. Cook until golden brown.
- Repeat with the remaining dough, cleaning the skillet with a damp cloth between each roti to prevent sticking.
- Serve immediately!
Expert Tips
Here are a few things I’ve learned along the way to help you make the best quinoa rotis:
Achieving the Perfect Roti Puff
The puff is the goal, right? Make sure your skillet is hot enough, and don’t be afraid to gently press around the edges. A little ghee helps too!
Working with Gluten-Free Dough
Gluten-free dough can be a bit more delicate than traditional wheat dough. Be gentle with it, and don’t overwork it.
Roasting Quinoa Flour for Optimal Flavor
Seriously, don’t skip the roasting step! It makes a world of difference in the flavor. You’ll notice a lovely, nutty aroma when it’s done.
Variations
Want to switch things up? Here are a few ideas:
Vegan Quinoa Roti
Simply substitute the ghee with a vegan butter or oil for brushing.
Spice Level Adjustments (Adding Chili)
My brother loves a little heat, so I sometimes add a pinch of chili powder to the dough.
Festival Adaptations (Navratri/Fasting)
During Navratri or other fasting periods, you can skip the salt and use only sabudana flour for dusting.
Serving Suggestions
These rotis are incredibly versatile! They’re amazing with:
- Dal Makhani
- Chole (Chickpea Curry)
- Aloo Gobi (Potato and Cauliflower Curry)
- Or simply wrapped around your favorite filling for a quick and easy lunch!
Storage Instructions
Quinoa rotis are best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on a skillet or in a microwave.
FAQs
Got questions? I’ve got answers!
What is quinoa flour and where can I find it?
Quinoa flour is made from ground quinoa grains. It’s a great gluten-free alternative to wheat flour. You can find it at health food stores, some supermarkets, and online retailers.
How do I know if my quinoa flour is roasted enough?
The flour should have a lightly toasted aroma and a slightly golden color. Taste a tiny bit – the bitterness should be significantly reduced.
Can I use a different oil instead of olive oil?
Absolutely! You can use coconut oil, avocado oil, or any other neutral-flavored oil.
What if my roti dough is too sticky?
Add a little more quinoa flour, one tablespoon at a time, until the dough reaches a manageable consistency.
How can I reheat quinoa roti without making it hard?
The best way to reheat is on a dry skillet over medium heat. A sprinkle of water can help soften it up. Avoid microwaving for too long, as it can make them tough.
Neha Deshmukh
Neha holds a B.A. in History with a focus on Indian and world history, including ancient, medieval, and modern periods. At RecipesOfIndia.org — the world’s largest database of Indian recipes — she combines her love for food and history by exploring how India’s past has shaped its culinary traditions.
