With my love of flavour packed food, Indian cuisine is high up on my list of favourites.
When I make a curry I grind my own spices and use fresh herbs and vegetables for delicious layers of authentic taste. And then, I love to scoop it up with a soft warm chapatti (or roti).
Since eating gluten free I have missed chapattis. and so today I decided to see if I could make some out of quinoa and buckwheat flours. Since these flours do not have the gluten content of traditional dough,I added some arrowroot powder.
I added quinoa flour because I find the taste of buckwheat on its own a little strong.
They were not as soft as I’d have liked but they were a satisfying alternative with a very tasty curry (Turkey and Spinach)
NB: buckwheat is a hard flour, so the roti will not roll out into a round shape. Doesn’t affect the taste though!
Quinoa and Buckwheat Chapatti/Roti (gluten free)
- 3 spring onions, finely sliced
- 1 green chilli, deseeded and finely chopped
- 40g buckwheat flour
- 60g quinoa flour
- 1/4 tsp salt (optional)
- 2 tbsp olive oil or ghee
- 200mls warm water
- Extra buckwheat flour– for rolling and dusting
- Heat a little oil in a pan and fry the onions and chilli till soft
- Set aside to cool
- In a mixing bowl, mix the flours, arrowroot and salt well.
- Add the onions and chilli and a tablespoon of oil and mix together
- Add water a little at a time till a soft dough is formed. It will be a little sticky but will be fine after rolling out with a little flour
- Divide the dough into two, shape into round patties and wrap in cling film.
- Leave to rest in the refrigerator for 30 mins
- Take a golf ball sized piece of dough and on a lightly floured (buckwheat) surface, gently roll out each patty to a thin chapatti
- Heat a non-stick pan on a medium heat
- Rub off any excess flour and place the chapatti into the pan.
- Flip over once bubbles appear on the surface
- Cook on each side for about a minute
- Meanwhile, turn the next ring on the stove to a high heat
- Using tongs, place the chapatti on the open flame. It will balloon up
- Remove immediately, place on a plate and cover to keep warm while you cook the rest of the chapattis
- If you wish, you can smear each chapatti with butter or ghee
- Best served warm but they do keep well wrapped in the fridge