Feeling too lazy to knead a dough?
Scared of the roti rolling process?
Fear of a messy kitchen with flour all over?
This Recipe is for you!
- This recipe is perfect for people who have not tried their hands at rolling rotis.
- The fear of the long process of kneading the dough and rolling the roti one by one in every shape and size.
- Perfect for bachelors or new cooks who do not have an elaborate setup in the kitchen yet crave healthy rotis.
This is the latest way of making gluten-free rotis and it totally blew my mind. The result is super soft, fluffy like a ball, kind of rotis with this recipe!! Let me show you how! (and yes, no rolling your sleeves for this recipe)
With the onset of the pandemic, many cooking trends had gone viral. We had the famous TikTok Feta Cheese Pasta and the Tortilla hack and another one that caught my interest were the Parathas made from a liquid dough. Because of its ease of use, I think it’s a great recipe to keep in your back pocket.
Making gluten-free rotis can be intimidating for first-timers. They do not know the correct texture, how to roll and how to cook the rotis properly. This recipe uses oats flour which is a great alternative to wheat and the use of tapioca flour provides a smooth texture to the roti.
Few things to keep in mind when making this roti
- The oats flour should be well-grounded for the roti to rise.
- Use cornflour instead of tapioca flour.
- Heat the skillet well before making the rotis.
- Follow instructions as per the recipe to get the perfect result.
Roti With Liquid Dough
Welcome to the new way of making gluten-free rotis which are soft,no rolling needed and so delicious.Pair perfectly well with Indian curries, dal, and raita.
- 11/2 cup powdered oats (made using instant/rolled oats)
- ½ cup tapioca flour
- 2 cups room temperature water
- 2 tablespoon olive oil/coconut oil
- 2 teaspoons sugar
- ¼ teaspoon baking powder
- Salt to taste
- Butter to top (optional)
In a bowl add the powdered oats, the tapioca flour, salt, sugar, baking powder, and mix it well.
Then add the oil and gradually mix in water little by little. Whisk it till no lumps stay
Keep aside for 5 minutes while you heat a cast iron skillet on a medium heat
Pour ¼ cup of batter and spread it to 6’’round.
Wait for 2-3 minutes till the side and top cook. Do not touch the roti at this point and the batter is very soft.
One cooked then flip over and cook the other side and cook for 2-3 minutes.
One cooked again flip till the roti puffs up.
Cook as per your choice of softness.
Serve warm topped with extra butter.
- To make oats powder use instant or rolled oats.
- The powdered oats should be very fine with no bits.
- Coconut /Olive oil can be used in the batter
- No extra oil for cooking is required
- Topping with butter is optional
- Can be used as a tortilla to make wraps or rolls.
- Keeps well for 1 day at room temperature.
- Can be reheated
- Add a little extra water if the batter thickens while making rotis.
- Use arrowroot /cornstarch if tapioca flour is not available