Gluten-Free Roti Paratha

Delight in the comfort of homemade flatbreads with this Gluten-Free Roti Paratha recipe—a perfect solution for those seeking a soft, flaky, and gluten-free alternative to traditional parathas. Crafted from a blend of gluten-free all-purpose flour and psyllium husk powder, this recipe ensures a pliable dough that rolls out effortlessly. A touch of vegetable oil enhances the dough's texture, while warm water binds it beautifully, creating parathas that cook up golden, tender, and slightly crispy. Ideal for pairing with rich curries, hearty dals, or tangy chutneys, these parathas are a versatile accompaniment that is naturally gluten-free and easy to re-create at home. With just 20 minutes of prep and 25 minutes of cook time, this recipe yields 8 delightful servings, making it perfect for weeknight dinners or special occasions.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 8

Ingredients

• 2 cups Gluten-free all-purpose flour
• 1 tablespoon Psyllium husk powder
• 0.5 teaspoon Salt
• 1.25 cups Warm water
• 2 tablespoons Vegetable oil
• 0 as needed for cooking Ghee or additional vegetable oil

Directions

Step 1

In a large mixing bowl, combine the gluten-free all-purpose flour, psyllium husk powder, and salt. Mix well to ensure the dry ingredients are evenly distributed.

Step 2

Gradually add warm water to the dry ingredients, stirring continuously with a spatula or spoon until the mixture starts to come together.

Step 3

Add the vegetable oil to the dough and knead it gently with your hands. The dough should be soft and pliable, but not sticky. If it's too sticky, add a little more gluten-free flour; if it's too dry, add more warm water, a tablespoon at a time.

Step 4

Cover the dough with a damp cloth or plastic wrap and let it rest for about 10 minutes. This resting period allows the psyllium husk to absorb the moisture, helping bind the dough.

Step 5

Divide the dough into 8 equal portions and roll each portion into a ball. Keep the dough balls covered with a damp cloth to prevent drying out.

Step 6

Take one dough ball and flatten it slightly with your hands. Lightly dust both sides with gluten-free flour to prevent sticking, then use a rolling pin to roll it into a thin disk, about 6 inches in diameter.

Step 7

Heat a skillet or tawa over medium heat. When hot, place the rolled-out dough onto the skillet.

Step 8

Cook the roti for about 2 minutes, or until small bubbles form on the surface, then flip it over. Brush or drizzle some ghee or vegetable oil onto the cooked side.

Step 9

Continue cooking the other side for 2 more minutes while pressing gently with a spatula for even cooking. Flip again and cook for another minute if needed until both sides are golden brown and slightly crispy.

Step 10

Repeat the process with remaining dough balls, ensuring to keep the rolled-out dough covered until it is cooked.

Step 11

Serve warm gluten-free roti parathas with your favorite curry, dal, or chutney.

Nutrition Facts

Serving size	595 grams (595.0g)

Amount per serving	% Daily Value*
Calories	1263

Total Fat 43.00g	55%
Saturated Fat 12.90g	65%
Polyunsaturated Fat 16.80g
Cholesterol 36mg	12%
Sodium 1190mg	52%
Total Carbohydrate 220.20g	80%
Dietary Fiber 13.80g	49%
Total Sugars 0.70g
Protein 5.80g	12%

Vitamin D 0IU	0%
Calcium 44mg	3%
Iron 2mg	12%
Potassium 87mg	2%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.0%

Protein: 1.8%

Carbs: 68.2%