Gluten Free Chapati
Instructions
1. Place Flour Mix in a bowl and add Potato. Incorporate it into the flour.
2. Add Oil and rub it into the flour to incorporate well.
3. Add half the water and start to knead the dough.
4. Slowly add the remaining water (as needed), kneading gently all the time.
5. Note: Gluten free flours usually require more kneading than wheat flour, to acquire a soft, smooth texture and the addition of the gum will make the dough a little sticky.
6. When dough has formed into a ball, smear your hand with a little oil and continue to knead and make a smooth dough. Place prepared dough in a bowl and allow it to rest for about 15 minutes.
7. Meanwhile, place the rice flour onto a plate and keep it handy nearby.
8. Tear off two large sheets of plastic wrap, about 10 long. Place one sheet on rolling surface, and the other one on any clean, dry surface nearby. Take care to ensure that plastic sheets are not close to the stove top.
9. Heat a tava/skillet on medium heat till it is nice and hot.
10. Divide dough into 7 equal sized balls.
11. Roll each ball smoothly with your hands, press and flatten to form a disc.
12. Take one flattened ball and dust it lightly with rice flour
13. Place on top of the first plastic sheet, in the center. Place the second sheet on top of the ball, in parallel with the bottom sheet.
14. Begin to roll gently. You will be able to roll out a fairly thin roti about 7 round.
15. Once rolled out, remove upper plastic sheet and set aside away from stove top.
16. With one hand, gently peel away the lower plastic sheet, while lifting the rolled roti onto the palm of the other hand.
17. Place roti on tava. Allow some bubbles to appear, flip the roti onto the other side and allow it to cook while gently pressing and moving it a little.
18. Flip once again and let the first side cook a little more. Roti will balloon a little, though not as much as a wheat roti
19. Take off the flame, smear with Ghee (optional) and serve hot, or keep in an insulated container till all rotis are made
