Enjoy delicious gluten free roti and sada roti recipes from That Girl Cooks Healthy. Make your meals healthier and tastier today!
Delicious and Easy Gluten-Free Roti Recipe
Learn how to make gluten free roti that is soft, flaky, and delicious, just like traditional sada roti. Using only a handful of ingredients, this recipe is fool proof and easy to follow. You’ll be amazed at how similar the taste is to the original version.
This recipe from That Girl Cooks Healthy is perfect for those who are gluten intolerant or simply looking for a healthier alternative to regular roti. With step-by-step instructions, you can easily recreate this classic dish in your own kitchen and enjoy the flavors of the Caribbean.
Gluten-Free Roti: A Delicious Twist on a Traditional Indian Staple
Hi guys what’s up what’s up it’s Chara from that girl Cooks healthy so today I’m going to show you how to make some gluten free Roy this is a highly requested video I already have the written version on my website it folds bends and rips just like Roy that’s made with wheat so I cannot wait to show you guys how to make it so let’s get to.
It so these are the ingredients you’re going to need it’s really really important that you follow this recipe to the tea and do not try to substitute I already have this recipe on my website and it tells you what you can substitute with with but it is best to use the.
Ingredients that I’m going to tell you that you need now so you’re going to need some casava flour and you’re also going to need some tapioca starts a lot of people think they’re the same thing but they’re not one of them is the actual cassava root and the other is technically the extract of the cassava made into a flow consistency so they’re.
Not the same thing so you need to make sure that you using casaba flour and you also need to make sure that you’re using tapioca starts because the tapioca start is going to give it that glue what is missing from gluten-free recipes so make sure you’re using both of those I’m also using some brown rice flour I have some hot water as well I also have baking.
Powder now I know that um the Caribbean version of Roy tends to rely on baking powder well as the South Asians do not really use it that much so if you’re doing this recipe and you’re from South Asia I do recommend like I said to follow the recipe to the tea and to add that baking powder especially to the gluten-free version as well you also.
Need some either zanam gum or you can use filium husk if that instead that works as well a small amount of pink um pink salt get my words out pink salt and you also need some olive oil as well so I have a large bowl and the first thing I’m going to do is just add all of my dry ingredient to that bowl and then I’m going to use a whisk just to whisk all.
Of those dry ingredients together so they’re evenly combined so now I’m going to add my olive oil to the flour followed by the hot water it’s.
Really really important for this step that you use hot water because the flour blend is glutenfree we need the hot water to help with the formation of the dough so you need to just add the water a small amount at a time I have left the link in the description box in terms of the written version of the recipe so as you can see I’m using one hand to add.
The water and the other to try to form the dough you as an alternative can use a spoon instead but I’m used to making this recipe and the way I add the water it’s not really touching my hand so I’m not burning myself doing it this way so you want to add the water in a small increments until the dough starts to feel pliable once it feels pliable that.
Pliable sorry that should be enough water and the dough should pretty much come together so it’s really important that you don’t want the dough to be too sticky and you don’t want the dough to be too firm you want something in between so that’s really what you’re looking for so keep doing that until you form a dough.
ball so this is what your dough bow should look like and I’m just going to take a finger and just touch the surface of the dough and that feels quite pliable and it also feels pliable by squeezing it too that’s pretty much the texture.
You’re looking for before you move on to the next step so now that the dough is ready I’m just going to use a pizza slice to cut the dough into quarters you’ll find it easy if you’re a n nist to cut it into quarters it’s going to make small Roy but you can also cut it into thirds if you want a larger type of Roy I usually.
Just cut it in half or thirds because I like my rooty to be bigger so you’re just going to do that cut it to your preference and then we’re going to just use a damp cloth to cover the top of the bow and that’s going to help to keep the the Roy hydrated the the dough bow sorry hydrated it’s really important to keep the dough hydrated I cannot emphasize to.
Keep the dough hydrated enough so now it’s time to roll out one of the dough balls so the first thing that I do is I form the dough into a round dough ball so when I’m doing that as well I’m also feeling as well while I’m rolling it whether the dough feels too soft or whether it’s sticky you also want to keep the dough to the point where it’s.
Not dry so I’m doing that just checking it and it me it feels slightly dry even though I had it covered so what I do now is just grab a bowl of warm water and I dip it in the water you don’t want to put too much water you just want to have enough so that it’s easier when you’re rolling it out so it’s to me now it feels a lot easier now and the doughball.
Feels pliable once again like it did at the beginning so I’m just rolling it again and then once I do that I just lightly dust the parchment paper with some flour so I’m just using some I believe I used some casava flour to you can use the brown rice it doesn’t really matter what flour you’re using any of the three will work but I tend to use.
Casava or brown rice flour so I just lightly dust the parchment paper and then what I do is I get a rolling pin and I start to roll out the dough so when I’m rolling out the dough I want to make sure that it’s not sticky but I don’t also at the same time add too much much flour so what you’re doing as well is when you’re rolling out the dough you.
Want it to be as thin as possible the thinner you make the the dough the more likelihood of the Roy to puff up I found that it tends to puff up more the thinner you do it as well and also if the if the dough is not too stiff it will also puff up as well um how much it puffs up does vary I will for warn you guys it doesn’t always puff up like the.
Traditional way sometimes it’s a small pockets of um puffiness and other times it’s a complete dough ball so don’t be alarmed if it doesn’t um you know puff up a lot so as I’m doing now I’m just rolling out the dough to make it as thin as I can you don’t want it to rip if it does rip it’s okay you can just R patch it up again so make it as thin as you.
Possibly can so now that I’ve rolled out the dough as thin as I can I’m using a pot cover to form a circle because you’re not really going to get the Precision you as you would do with if you’re using wheat flour so don’t worry about that so just.
Use a pot cover I’m using like a medium siiz pot cover you can use a small one if you your na Nai so if you want to just make small Roy and I’m also using a pizza slicer to cut around the um Circle any leftover door that you have can be used to make more Roy so just put it to the side don’t discard it put it to the side put it in the bowl and you can form.
Some other circles as well when you’re ready so once I’ve um pretty much shaped my Roy I just put it on parchment paper and I repeat the step with the rest of the door so now we’re going to do the same thing again with the rest of the doll so we’re going to go through it one more.
Time so you guys can follow through with me on the video so you can really see how I do it so it’s just the case of rolling the dough again you want to also make sure that the dough is pliable it’s not too dry it’s really really important to make sure the dough is not dry but you don’t want it to be too sticky if it is too dry we need to then dip it in the.
Water that I showed you previously and then we just want to roll it out with a small amount of flour roll it as thin as you can um really really go thin with it don’t be scared to go thin thinner the dis going to be a hell of a lot better and once we do that we’re just going to use a sauce a sauce saucepan cover and get my words out you’re going to use a.
Saucepan cover just to form the circle you’re going to cut around it use the scraps of the dough for more Roy and then we’re just going to repeat the step again n.
so this is what your Roy should look like it should be a stack of Roy separated by parchment paper so do that and keep it to the side ready for them to be cooked so I’ve preheated a Roy pan also known as a tava Ora um and what I’m going to do now is.
I’m just going to lightly coat it with some vegan butter um it’s really important to do that to keep the dough again hydrated as well so you’re going to keep the underbelly of the dough hydrated I’m also using an electric stove for this recipe because my household is no longer gas when I first made the recipe the the um appliance.
That I used was gas but now I’m using 100% electric so unfortunately I have to show you the electric version of of this recipe and I’ll also be using a grill as well for puffing the Roy I personally find that the gas version works a hell of a lot better but I have no choice so anyway so I’ve also Co the top as well with a little bit of vegan butter I’m.
Also going over it with some water as well that tries to help to prevent um any dry spots you will notice dry spots on the top of the Roy because it’s gluten-free flour so you want to keep it hydrated as best as you can so you want to cook it until the Roy has some bubbles on the underbelly you’ll see bubbles I’m just using a cluff as well.
To gain to rehydrate um how Brown the Roy gets does vary so once you have those bubbles we’re then going to flip it over so now I’m going to quickly flip over the Roy as you can see I have some brown spots I do find that the gas stove had more brown spots but don’t worry about that the most important thing is.
That it’s cooked through and you’re also going to see that some bubbles are going to start to form now and what I’m going to do now is just allow that side to cook and then I’m going to transfer it to the grill that I was telling you guys about as you can see I have a makeshift Grill there with some cups underneath hey you got to do it sometimes but this.
Is because I’m using a electric stove so this is pretty much the setup that I use it’s pretty much a DIY type of thing but the main thing is it’s going to allow the Roy to Bubble as I said before um the amount of puffing up the Roy does or bubbling it does does vary sometimes you get a big ball and other times you just get bubble like sacks of Bubbles as you.
Can see this Ro is not going to give us that huge puff that we want but the main thing is that when it Puffs it’s going to make it a lot easier when it comes to ripping the Roy and using it for your lovely Cuisines and meals that you want to use it for so you want to have some um B bubbles sorry don’t worry if you don’t get none at all sometimes that.
Happens to me when I don’t get none and you know I can be a little bit upset but it happens so all you want to do now is transfer it onto the grill and then I’m going to turn it over you can see some dry spots as well on the top of the Roy and I’m just going to pretty much correct that as well to make sure those dry spots are not there um so you want.
It just to cook both sides and then you’re going to transfer it on to a plate and you also want to keep the top of the Roy with a damp cloth really and then repeat the process so that’s pretty much how you make your Roy I really hope that you like this recipe it’s highly requested highly anticipated it’s one of my most visited.
Recipes on my website and I really wanted to make a video version I hope you make it and most importantly please don’t forget to like comment and subscribe and I’ll catch you on the other side
