Gluten/Dairy/Soy/Egg/Rice/Corn Free. A Yeast Free- quick and easy Indian Bread that you can depend on with a Flavor that your taste buds will love!
- Prep Time:
10 min - Cook Time:
20 min - Ready Time:
30 min
Servings
Ingredients
- 1 Cup Garfava Flour
- 1/2 cup Millet Flour (Or Brown Rice Flour)
- 1/2 cup Arrowroot
- 1 teaspoon Xanthan Gum (or Guar Gum if you need to avoid Corn)
- 1/2 teaspoon Freshly Ground Black Pepper
- 1/2 teaspoon Tumeric
- 1 tablespoon Cumin Seeds
- 1 teaspoon Salt
- 1 tablespoon Garlic Powder
- 1 Small Onion Chopped
- 1 tablespoon Oil
- 1/2 cup Warm Water
- Earth Balance Butter for Cooking
Directions
Perhaps its due to my fondness for Indian Buffets- that I got this idea in my head that whenever we ate Indian Food it needed to be a Giant Feast. You know with the Bread and The Main Chicken Curry and the side dish of Chana Masala or Vegetable Korma (my favorite) along with the Basmati Rice. So needless to say – when I make Indian I make A LOT of food and I find it takes a significant amount of time (which I never mind by the way)
I needed a bread recipe that was dependable (and Healthy) that I knew I could quickly throw together to go with any Indian Meal I prepared – so this is where my quest took me. and let me tell you this bread will be ready to serve within 30 minutes (Or less)… AND the best part- you cant screw this recipe up. This bread- just so you are aware is quite different than Naan. (I wouldn’t want you to think it is Naan and then feel baffled when it is something quite different)
Today when I made this bread we ate it with Curried Carrot and Squash Lentil Soup. It was a delightful meal that took me only 30 minutes to make!
- In a Bowl Combine The Flours, Arrowroot, Xanthan Gum, Pepper, Turmeric, Cumin Seeds, Salt and Garlic Powder. Mix in the fresh chopped Onions.
- Make a well in the center of the Bowl and Pour in the Oil and 1/4 cup of the water. Mix using a spoon and then your hands- continue slowly adding the water until the dough comes together. (I just dumped the full half cup into mine right away and noticed that the dough was sticky at first – but as I Kneaded it – it absorbed the water)
- Divide the dough into 4 equal pieces. Flour a Clean Surface with additional Arrowroot. (You will not need a significant amount) Roll the Ball of dough in the Arrowroot and Roll out Flat. The thickness you choose is up to you- (Keep in mind that when it is cooked it will not change thickness) I would suggest rolling it to about an 1/8 of an Inch.
- Heat a Skillet and swirl in some Earth Balance Butter- Place the Roti into the Skillet and Cook until Golden Brown- Add another dab of butter and flip to cook the other side. It will only take a few minutes to cook each Roti.
- Serve warm!
Try Throwing in a TBS of Fresh chopped Cilantro and Or A Fresh Chopped Green Chili to the dough for even more flavor!
Brittany is a lover of food, a cook, an artist, an educator and wife. Her talent is in helping others create overall well being and restoring their health through diet. A graduate of Alfred University, she resides in Rochester, NY with her husband and two Rat Terriers.
{ 2 comments… read them below or add one }
Oh I am so making these! We eat a FEAST for Indian too. WAY TOO MUCH. I always have seconds. I love it so much – can you tell? And I miss naan bread. This would do the trick! Thanks so much. I’ll let you know when I try it.
Maggie- I can’t tell you how much I would LOVE getting a group of blogger friends together to prepare a rediculously big Gluten Free Indian Feast. I miss going to the buffets- they are just so off limits these days between the Gluten, Heavy Cream, Ghee and Yogurt in all of my favorite dishes.
I make as much as possible- but it would be so cool to re-create an entire buffet.
and only seconds?? Good for you! haha.. with Indian Food.. I lose COMPLETE control.