Buckwheat Flour Chapati / Roti

Buckwheat Flour Chapati

I’ve tried many gluten free chapati/roti variations and a buckwheat flour chapati works like a charm 🙂 This was a REALLY exciting find! It is a buckwheat roti that actually (okay almost) tastes like a regular chapati! AND super easy to make!

I am blessed to have 2 moms (the one that gave birth to me and my otha motha from another husbanda 🙂 ). Both have been very patient in helping me find traditional atta or wheat roti substitutes. The patience has paid off friends, and you get to reap the benefits! Sound to good to be true?! Try the buckwheat flour chapati for yourself and see 😉

You would basically make this as you make normal chapati with a few variations.

Makes: 6 small buckwheat flour chapatis

Ingredients for Buckwheat Flour Chapati

1 cup light buckwheat flour (make sure to use light if you can, it’s much easier to use and more tasty)
1 tbsp good quality oil (I use olive)
1/3 – 1/2 cup warm water
pinch of salt
Additional buckwheat flour– for rolling and dusting

Directions for Buckwheat Flour Chapati

1. Mix flour and salt
2. Add oil and mix until completely smooth
3. Add water a little at a time to form a soft dough ball. You’ll need to kneed dough while adding a small amount of water at time. For best results, cover the dough and let it settle for a few minutes.
4. Heat non-stick skillet or tava over medium heat.
5. Form small (about golf size) balls. Dip one ball into the buckwheat flour to coat.
6. Roll the flour with a rolling pin on a flat surface and form the closest to a circle you can 🙂
To avoid having the chapati stick to the service, keep sprinkling the buckwheat flour on the roti/counter surface.
7. Rub off any excess flour from the roti and place it onto the hot skillet/tava. When you see bubbles starting to form in the chapati, flip it (this takes a minute or so). Let it sit for another 10-20 seconds.
8. Place a grill over another stove top over high heat. Move the roti to the grill and let it expand. Flip and let the other side get light brown spots. Remove roti and coat with whatever your heart desires (butter, ghee, olive oil) 🙂

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14 comments

  1. Hello! I have missed having delicious roti since I cut out gluten and minimized grains.
    Yes, less belly bloat (… but also missing out on nostalgic Indian recipes)!
    I am making these tonight as well as maybe your vegan butter chicken recipe.
    Thanks for posting!

    1. You are most welcome!! I feel the same way, sometimes you just need an indian roti. 😛 That’s great – let me know how it goes! I’m going to make a video soon as well!

      1. It turned out great, they fluffed on the flame just like normal roti. I was so impressed I’ll check for the video!
        The vegan butter chicken went very nicely. I used mushrooms and cauliflower in place of tofu/chicken. The sauce was GOOD! It turned out so creamy and delicious. Thanks

        1. That’s so great! Thank you so much for letting me know, I’m so glad you liked it! 🙂 Ohhh mushrooms and cauliflower sound like a great replacement!

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