It's been on my to do list for a while, in fact every time I have Roti, I think I should try and make a gluten free version.

I'm happy to say I've ticked Roti off my list & I'm extremely ecstatic with the result - it's absolutely delicious. 

This recipe was designed specifically to be made with Bakers' Magic gluten free flour. The finished baked product will not be the same if you use another gluten free flour and you will need to adjust the recipe, particularly if the flour you're using contains rice flour. 

Bakers' Magic Gluten free flour recipes (original & maize free) are available for purchase through the online shop. 

 

Ingredients

1/4 tsp Yeast

1 tsp Sugar

50 g Warm water

 

Dry ingredients 

150 g Bakers' Magic Gluten free flour

2 tsp Sugar

1/2 tsp Salt

Wet ingredients 

20 g Oil

100 g Boiling water

extra oil

 You don't need to use yeast in this recipe however the flavour is fantastic. 

 

Method

Pre-incubate the yeast. Mix the yeast, sugar & 50 g warm water together. Let it sit for 5-8 minutes. 

Mix together the dry ingredients (Bakers' Magic Gluten free flour, sugar & salt). I usually mix it together in a food processor.

Mix together the dry and wet ingredients. I use a stand mixer.

When the dough is cool, slowly mix in the pre-incubated yeast. 

After the yeast are fully incorporated let the dough prove in a warm, moist environment for 30 minutes. 

Rolling out the dough

I prefer to roll the dough out between two slightly oiled pastry mats however 2 pieces of baking paper work quite well. 

Another thing I use that makes rolling out pastry easier are my stainless-steel spacers. They are ~40 cm long and range in thickness from 1mm to 3mm. I asked a local metal engineering company if they could get some off cuts for me, the set of 6 cost me $10. 

Knead the dough on the pastry mat for ~ a minute. Divide the dough into 4 - 8 pieces, keep one and put the remaining dough back into the bowl & cover it.

Flatten the dough a little & put the second pastry mat (or 2nd piece of baking paper) over the top. Roll the dough out so that it is approximately 1 mm thick. I use my 1 mm stainless steel spacers on either side of the dough & then rest the rolling pin on top of the spacers. Pressing down onto the spacers with the rolling pin will mean that the dough underneath will be ~1mm thick. The dough can be rerolled many times so that you only need to roll out some of the dough to 1mm (photo below). 

Gently lift off the top mat/baking paper. In the photo below the dough in the middle is ~1mm thick with the ends considerably thicker. 

 Cut off excess dough and flip parts of the dough onto itself to get layers in the roti (Excess dough can be rerolled for the next piece of roti). 

Cooking the wraps

Heat a non-stick or cast iron fry pan to medium hot - I usually test a little of the dough first to see if the pan is hot enough. A little oil in the pan is optional. 

Transfer roti dough to the pan & cook for ~1.25 mins on one side. Turn over and cook for another 1 to 1.25 mins. How long it takes to cook the roti dough will depend on how thin the dough is and how hot the fry pan is. 

Transfer roti to a plate. If cooking more cover the roti with a slightly damp tea towel.

Serve roti warm with a curry & simply enjoy!