Garlic and Coriander Chapatti (Gluten free)

I’ve been perfecting my chapatti recipe each time I’ve made some and todays were definitely the best so far. Soft and flavoursome. The perfect accompaniment to the slow cooker turkey curry I made over night.

I think their improvement was down to increasing the amount of arrowroot powder that I used. I shall keep experimenting but for now – these are nearly all gone!

Garlic and Coriander Chapatti (Gluten free) – makes 12


  • 150g buckwheat flour (Plus extra for dusting)
  • 50g chickpea flour (gram or besan flour)
  • 2 tbs arrowroot powder
  • 100g potato, peeled and cooked
  • 2 tsp minced garlic
  • 1 handful coriander, finely chopped
  • 1 tsp salt
  • freshly ground black pepper


  1. Mash the potato till smooth
  2. Stir in the garlic, coriander and seasoning
  3. Sieve over the flour and arrowroot powder and using your hands form it into a dough
  4. Add more flour if too sticky or a little warm water if too dry. The dough should be soft and a little sticky
  5. Taking gold sized balls of dough, flatten and roll out into a rough circle (It will not be perfectly round due to buckwheat being a hard flour)
  6. Heat some oil (and butter or ghee if not requiring a dairy free) until melted and decant into a pot
  7. Brush the pan with the oil and place a rolled chapatti in the pan
  8. Flip it over when the chapatti begins to puff up and brown slightly underneath
  9. The same will happen on the other side
  10. Slide onto a warmed plate and brush with butter or ghee if you desire
  11. Brush the pan with oil again and repeat with the rest of the dough
  12. They taste best served immediately, but do keep well in the refrigerator.


By helentdacosta Posted in Blog

2 comments on “Garlic and Coriander Chapatti (Gluten free)

  1. Pingback: Slow Cooker Curry and gluten free Chapattis | Tolu's Kitchen

  2. Pingback: Chana Masala (Chickpea Curry) | Tolu's Kitchen

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