Gluten-Free Roti
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Recipe Intro From chefakhtar
I came up with the idea of using roti at Alta Calidad as a way to expand the concept of a tortilla. It marries my Indian culture with my Mexican kitchen. This roti is made from vegan butter, chia seeds, and a little masa (or Maseca, which is like a corn flour, found in most any grocery store, if you don’t have fresh masa). Once the dough is formed, cook it on a skillet or a griddle like you would a tortilla. Large roti can be treated like a burrito wrapper, or served with Black Lentils. Done smaller, it’s terrific for quesadillas for kids. The roti are also delicious when served warmed up with some Ghee.
Recipe has been excerpted with permssion. To preorder the Good For You: Blod Flavors with Benefits by Chef Akhtar click here!
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Recipe Card
ingredients
- 1/2 cup packed raw masa or Maseca
- 1/4 cup plus 2 teaspoons tapioca flour
- 1/4 cup coconut flour
- 2 teaspoons vegan butter
- 1 3/4 teaspoons chia seeds
- 1 1/4 teaspoons flax seeds
- 1 teaspoon canola oil, plus more for cooking
- 1/2 teaspoon kosher salt
- 1/4 cup boiling water
To make the Dough
Method
Step 1
First, add all the ingredients, except the boiling water, to the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed to incorporate everything, for about 1 minute.
Step 2
Next, slowly add the boiling water in a stream until a dough begins to form. Mix on medium speed for about 10 minutes until the dough is smooth to the touch.
Step 3
On a clean surface or a dish towel, divide the dough into four equal balls and keep them covered with a damp cloth. The dough works much better when it’s cold, so refrigerate it for about 15 minutes before you start to roll it out. Once the dough has had time to chill, put a dough ball between two pieces of parchment paper and roll it out until it is about 1⁄8 in [4 mm] thick or about 6 in [15 cm] in diameter. Repeat with the remaining dough balls.
Step 4
Spray both sides of each dough disk with cooking spray and keep them in the refrigerator between the pieces of parchment paper until ready to use. Roti dough can be cooked immediately or tightly wrapped in plastic wrap and stored in the refrigerator for 1 to 2 days.
To Make Roti
Step 1
Heat about 1 tsp of canola oil in a heavy-bottomed pan (cast iron works well here) over low to medium heat. Make sure the pan is large enough for one 6 in [15 cm] roti. Peel off one piece of parchment and place the roti on the pan, then peel off the parchment from the other side. Cook for 45 seconds to 1 minute on each side. You will know that the roti is done when it turns from translucent to a more opaque color. Think of this like you would cooking pancakes: The first batch takes a little longer and then, as the pan heats more, it goes faster, so you may want to lower the heat as you cook. Repeat with the remaining dough.
Step 2
Keep the cooked roti wrapped in parchment paper with olive oil brushed on each side so they don’t stick. Store leftovers in an airtight container in the refrigerator for 5 to 7 days.