We have experimented a bit with different non-wheat based flour combinations to make rotis. We have come to the realization that this is going to be an ever evolving process and we need to keep at it to get a combination that not only tastes great but is easy to make (we have had a few disasters along the way with the dough sticking and not being very easy to roll out). Our latest attempt was with chestnut flour as a core ingredient, as we have successfully used it to bake bread, cakes and cookies. The dough was relatively easy to work with and the rotis tasted good. Texture wise we think we are 90% there – just need to figure out how to get them softer to be on par with traditional rotis.
What do I need to make it?
- 1 cup chestnut flour (singoda)
- 1/2 cup rajagro flour (amaranth flour)
- 1/2 cup samo seed flour (type of millet)
- 1 tbsp vegetable oil
- Salt to taste
How many will I make?
8-10 depending on size
How do I make it?
Place all the dry ingredients in a large bowl. Make a well and add the oil to it – rub the oil into the flour mixture. Then add enough water to make a pliable dough ball – about a cup of water, little at a time. Make lime sized balls of the dough and roll into discs using a little chestnut flour to stop it from sticking – cook on both sides till lightly browned, brush with some ghee and serve hot.
Wow, this looks great ! I think these look so similar to the authentic rotis. Just had a question, can these be rolled out really thin to maybe use as wraps?
Thanks – we have tried to roll it out as thin as wheat rotis but it tends to stick. The output we have achieved probably would not work well as a wrap as it does not hold its shape well. It’s tasty and an acceptable substitute for wheat rotis.
Give it a try and let us know if you are able to improve on it .
Anna & Shiv