Gluten-Free Roti | Soy Bread
Gluten-free Roti prepared using soybean flour is a low-calorie, low-carb, healthy, easy-to-make bread alternative to traditional Indian roti.
Servings: 8
Calories: 106kcal
Equipment
- Tawa/Pan/Skillet
Ingredients
- 1 ½ cups Soybean flour
- ½ to ¾ cup Warm water (more or less as needed)
- 1 tablespoon Coconut oil or ghee, optional
- Salt to taste
Instructions
Make the gluten-free roti dough
- Add soybean flour, salt, oil, and mix in a bowl. Now add warm water little by little and form a soft and smooth dough. (The exact amount may vary depending on the texture of the soybean flour and the humidity in your kitchen). This dough may be tacky compared to your traditional roti dough or naan dough.1 ½ cups Soybean flour, ½ to ¾ cup Warm water, 1 tablespoon Coconut oil, Salt to taste
- Cover it and keep it aside for 15 - 20 minutes.
Roll and cook roti
- Heat the tawa/nonstick pan/skillet on medium-high flame.
- Dust the working surface with flour. Divide the dough into 6 or 8 equal portions.
- Roll each portion to an approx 6-inch diameter like a tortilla or roti.
- Once the pan is hot, place the rolled bread and cook until the underside has brown spots for about 30 seconds.
- Then flip and cook on the other side for another 30 seconds.
- Repeat the process for the remaining dough.
- Serve hot with roasted eggplant dip, Indian dal tadka, or any curry of your choice, and enjoy.
Notes
- I have made this soya flour roti without wheat flour. If you find it difficult to roll, add 1 or 2 tablespoon of wheat or chickpea flour, or make mini or coin bread using the dough.
- Always use warm water to make the roti to make soft gluten-free roti.
- Soybean flour and soybean powder are different. I have used flour in the recipe.
- This roti dough is a little tacky compared to the traditional roti because of the lack of gluten.
- Don't cook this roti on flame for long as it will turn hard. This flatbread tastes the best when cooked and served immediately.
- I cooked it dry (without applying oil) on a nonstick pan and served it with village-style roasted eggplant dip to make it healthy. You can add oil or butter to cook this bread if desired.
Nutrition
Calories: 106kcal | Carbohydrates: 7g | Protein: 7g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 149mg | Potassium: 528mg | Fiber: 2g | Sugar: 2g | Vitamin A: 25IU | Calcium: 44mg | Iron: 1mg