Gluten-Free Tandoori Roti

Discover the deliciously authentic flavors of **Gluten-Free Tandoori Roti**, a perfect Indian flatbread for those with gluten sensitivities or following a vegan lifestyle. This easy-to-make recipe swaps traditional wheat flour for a blend of gluten-free all-purpose flour and tapioca starch, creating a soft yet pliable dough that cooks beautifully on the stovetop. Enhanced with a touch of olive oil, yogurt (or a dairy-free alternative), and the option to add garlic powder for extra flavor, these rotis are finished with a golden, slightly charred finish for that classic tandoori taste. Ready in under 40 minutes, with minimal prep time, these gluten-free rotis pair wonderfully with hearty curries, flavorful dals, or spicy chutneys. Whether you're hosting a dinner party or looking to elevate your weeknight meals, this gluten-free version of the traditional Indian tandoori roti is sure to impress. Perfect for those searching for "gluten-free Indian bread" or "vegan roti recipes"!

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 cups Gluten-free all-purpose flour
• 0.5 cup Tapioca flour (starch)
• 0.5 cup Plain unsweetened yogurt (or dairy-free yogurt for a vegan option)
• 0.5 cup Warm water
• 2 tablespoons Olive oil
• 0.75 teaspoon Salt
• 1 teaspoon Baking powder
• 0.5 teaspoon Garlic powder (optional, for flavor)
• 1 teaspoon Cumin seeds (optional, for garnish)

Directions

Step 1

In a large mixing bowl, combine the gluten-free all-purpose flour, tapioca flour, salt, baking powder, and garlic powder (if using). Mix well to combine the dry ingredients.

Step 2

Add the yogurt and olive oil to the dry mixture. Begin mixing and gradually add warm water while kneading. Continue until a soft and pliable dough forms. The dough should not be sticky.

Step 3

Cover the dough with a damp cloth and let it rest for 15-20 minutes.

Step 4

After the dough has rested, divide it into 6 equal portions. Roll each portion into a small ball.

Step 5

Dust a clean surface with gluten-free flour and roll out each ball into a round or oval shape, about 1/4 inch thick. You can use gluten-free flour to prevent sticking during the rolling process.

Step 6

Heat a cast-iron skillet or non-stick pan over medium-high heat. Once hot, place one rolled-out roti onto the skillet.

Step 7

Cook for about 1-2 minutes, or until bubbles appear on the surface and the bottom has golden-brown spots. Flip the roti and cook for another 1-2 minutes.

Step 8

For a charred finish, use tongs to hold the roti directly over an open flame (if safe to do so) or broil it in the oven for a few seconds until slightly blistered.

Step 9

Repeat the process for all the remaining portions of dough.

Step 10

Brush the cooked rotis with a little olive oil or ghee (if not vegan) and sprinkle with cumin seeds for a decorative touch, if desired.

Step 11

Serve warm with curry, dal, or your favorite Indian dishes.

Nutrition Facts

Serving size	578.6 grams (578.6g)

Amount per serving	% Daily Value*
Calories	1441

Total Fat 34.10g	44%
Saturated Fat 6.40g	32%
Polyunsaturated Fat 2.70g
Cholesterol 8mg	3%
Sodium 2286mg	99%
Total Carbohydrate 273.80g	100%
Dietary Fiber 6.60g	24%
Total Sugars 6.80g
Protein 13.50g	27%

Vitamin D 63IU	316%
Calcium 296mg	23%
Iron 3mg	19%
Potassium 318mg	7%

*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: 21.1%

Protein: 3.7%

Carbs: 75.2%