Aayis Jowarjolad Roti Gluten Free Indian Flat Bread Recipes

AAYI'S JOWAR/JOLAD ROTI (GLUTEN FREE INDIAN FLAT BREAD)

Steps:

• Heat water and add salt.
• When it starts boiling, add the flour and mix continuously till all the water is absorbed. Take off the heat.
• When it is still hot, knead the dough on a flat board.
• Spread using the rolling pin (For rolling, apply dry flour as much as needed. If the roti breaks, make it into a ball again, apply some more flour and roll).
• Fry on the heated tava (griddle made from cast iron, I use a cast iron frying pan).
• Serve hot.

FABULOUS FLAT BREAD (TANDOORI ROTI) SANDWICHES

Steps:

• Chop raw chicken into bite-size pieces and marinade overnight in oyster sauce. Cook chicken in a nonstick pan in a little water as if stir frying. Steam the broccoli and the carrots until tender. Slice carrots into one inch sticks and chop the broccoli into bite size pieces. Combine these vegetable and chicken with the condensed fat-free soup. Do not add water. Heat the flat breads between two damp paper towels in the microwave for 30 seconds each. Place equal proportions of the mixture on each roti. Roll up like a burrito. Cover with a damp pamper towel and cook for one to one and one half minutes longer in the microwave. Serve with sliced cucumbers. Enjoy!

GLUTEN-FREE CHICKPEA CHAPATI - INDIAN FLAT BREAD

Steps:

• Mix all ingredients thoroughly. Roll into 1" balls and pat flat.
• With a rolling pin, roll flattened dough balls into thin rounds.
• Heat a lightly oiled frying pan (cast iron recommended) until very hot. Reduce heat to medium high and heat each round for 1-2 minutes on each side, until warmed and slightly browned. Brush with ghee or olive oil and serve hot (store extras in the refrigerator).

GLUTEN-FREE NAAN / ROTI (INDIAN FLAT BREAD) - VERSION #1

Steps:

• In a bowl mix tepid milk with 1 teaspoon sugar and the yeast, then sit bowl in warm place for 4-5 minutes.
• Sift the flours, Xanthan gum, salt, baking powder into a bowl or food mixer. Add remaining sugar, oil, yogurt, egg and mix until smooth.
• Preheat oven to the highest setting. Make dough into 6 equal sized balls. Roll out balls into a tear shape that is ¼ inch thick (use rice flour if necessary to prevent sticking).
• Preheat a heavy baking tray in oven. Remove tray and put the naan on it. Return to the oven for 3 minutes or until the naan puffs up and turns light brown. Place tray under the broiler 30 seconds to 1 minute for extra browning.
• Brush with ghee or olive oil before serving.