Gluten-Free Roti Recipe – Cassava & Sorghum Flatbreads

Last Updated on 2 months by Neha Deshmukh

Gluten-Free Roti Recipe – Cassava & Sorghum Flatbreads

Hey everyone! If you’re anything like me, you love a good roti with your meals. But finding a gluten-free version that actually tastes like roti? That can be a challenge! I’ve been experimenting for ages, and I’m so excited to finally share this recipe for soft, delicious gluten-free rotis made with cassava and sorghum flour. Trust me, you won’t miss the wheat!

Why You’ll Love This Recipe

This recipe is a game-changer for anyone avoiding gluten but craving that comforting, warm roti experience. It’s surprisingly easy to make, even if you’re new to gluten-free baking. Plus, cassava and sorghum flours bring a lovely, slightly nutty flavor to the table. It’s a fantastic way to enjoy traditional Indian flavors without compromising your dietary needs.

Ingredients

Here’s what you’ll need to whip up these amazing rotis:

• 2/3 cup (approximately 85g) cassava flour
• 1/3 cup (approximately 42g) sorghum flour
• 1 tbsp (15ml) olive oil
• 1/8 tsp (about 0.6g) salt
• ?? cup + 2 tbsp (approximately 180-200ml) warm water – start with less and add more as needed!
• Ghee or butter for brushing

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Cassava Flour: A Detailed Look

Cassava flour is made from the whole cassava root, and it’s a fantastic gluten-free alternative. It has a mild flavor and creates a wonderfully soft texture. I usually get mine from the international aisle of my grocery store, or online.

Sorghum Flour: Nutritional Benefits & Flavor Profile

Sorghum flour adds a subtle sweetness and a boost of nutrients. It’s packed with fiber and antioxidants! Don’t be intimidated if you haven’t used it before – it blends beautifully with cassava flour.

Olive Oil vs. Traditional Oils for Roti

Traditionally, rotis are made with ghee or vegetable oil. I love using olive oil in this recipe for a slightly healthier twist and a lovely flavor. You can absolutely use ghee or butter if you prefer – it will give you that classic roti taste!

Regional Variations in Gluten-Free Roti

Interestingly, gluten-free flatbreads are made across India using different local flours. In some regions, rice flour is popular, while others use bajra (pearl millet) or jowar (sorghum). This cassava and sorghum combo is my personal favorite, though!

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a large bowl, combine the cassava flour, sorghum flour, olive oil, and salt. Give it a good mix.
2. Now, slowly add the warm water, a little at a time, while mixing with your hands. You want to form a soft, elastic dough. Don’t add all the water at once – you might not need it all!
3. Once the dough comes together, cover it and let it rest for 30-40 minutes. This allows the flours to hydrate and makes the roti easier to roll.
4. Heat a skillet (cast iron works great!) over medium-high heat.
5. Divide the dough into 4 equal balls. Flatten each ball slightly, then roll it out between two pieces of parchment paper into a roti shape. This prevents sticking!
6. Carefully place the roti on the hot skillet. Cook for about 1 minute per side, flipping once.
7. Brush both sides with ghee or butter while cooking. This adds flavor and helps the roti cook through.
8. Once golden brown and slightly puffed up, remove from the skillet and serve immediately!

Expert Tips

Here are a few things I’ve learned along the way…

Achieving the Perfect Roti Texture

The key to a soft roti is a well-hydrated dough. Don’t be afraid to add a little more water if needed. The dough should be soft and pliable, but not sticky.

Troubleshooting Sticky Dough

If your dough is too sticky, add a tablespoon of cassava flour at a time until it reaches the right consistency.

Mastering the Roti Cooking Technique

Make sure your skillet is hot enough! This helps the roti puff up and cook evenly. Don’t overcrowd the skillet – cook one roti at a time.

Variations

Want to switch things up? Here are a few ideas:

Vegan Roti Adaptation

Simply substitute the ghee with a vegan butter alternative or more olive oil.

Spice Level Adjustment: Adding Chilies & Spices

My friend loves adding a pinch of chili powder or some cumin to the dough for a little extra kick. Feel free to experiment!

Festival Adaptations: Roti for Special Occasions

During festivals, my family loves to make slightly sweeter rotis by adding a teaspoon of sugar to the dough.

Serving Suggestions

These rotis are incredibly versatile! They’re perfect with:

• Your favorite Indian curries
• Achaar (Indian pickle)
• Dal (lentil soup)
• Simply with a dollop of yogurt

Storage Instructions

These rotis are best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for up to 2 days. Reheat them on a skillet or in the microwave.

FAQs

Let’s answer some common questions!

What is the best way to prevent the rotis from becoming hard?

Brushing them with ghee or butter while they’re still warm is key! Also, storing them properly in an airtight container helps retain moisture.

Can I use other gluten-free flours in this recipe?

You can experiment with other gluten-free flours, like rice flour or potato starch, but the texture might change. I recommend sticking to the cassava and sorghum blend for the best results.

How can I tell when the roti is cooked through?

The roti should be golden brown and slightly puffed up. If you press it gently, it should spring back.

What is the role of olive oil in this recipe, and can I substitute it?

Olive oil adds flavor and helps create a softer texture. You can substitute it with ghee, butter, or vegetable oil.

Is sorghum flour easily available, and what can I use if I can’t find it?

Sorghum flour is becoming more widely available in health food stores and online. If you can’t find it, you can try using millet flour as a substitute, but the flavor will be slightly different.