Indian Rotis - Gluten Free Flat Bread OMS Recipe

Indian Rotis – Gluten Free Flat Bread OMS Recipe

Gluten Free and OMS compliant Recipe

Indian Rotis – Gluten Free Flat Bread OMS Recipe – While there is no link between MS and gluten or wheat sensitivity, I still provide a gluten free option to most of my recipes for the simple reason that I personally feel better when avoiding gluten. When eating gluten I tend to feel bloated and generally uncomfortable. My doctor suggested to me to omit gluten to see if I feel better. I did and so it’s a simple choice for me.

As well as making this personal choice I also think that many people who suffer from gluten sensitivity or celiac disease will enjoy the OMS low saturated fats diet. So I try to make my recipes as inclusive as possible and try to cater not only for people with MS but other people who are on a non-dairy or gluten free diet too. So todays recipe is for an Indian Rotis – Gluten Free Flat Bread OMS Recipe.

Indian Rotis – Gluten Free Flat Bread OMS Recipe

First of all, Indian Rotis are naturally gluten free! They are made with buckwheat flour.  Though you might think it’s buckwheat, it must contain gluten. The name is slightly misleading. Buckwheat isn’t a grain. Grains are actually the seeds of grasses. Buckheat is related to rhubarb, its a vegetable and as a result it doesn’t contain gluten.

Rotis are Indian flat breads and are like mix of pita bread and a tortilla wrap. They a quite thin and can be cut open like a pita bread. You can enjoy them as a side dish served with casserole dishes to dunk into your soups and sauces. They also work really well filled with fresh salads, vegetables, falafel, home made yoghurt sauces, homemade vegetable spreads etc. You simply slice open one side and fill the inside with your favourite fresh vegetables.

Ingredients for Six Rotis Flat breads:

  • 350 g / 3 cups Buckwheat Flour
  • 1 tsp salt
  • 250 ml / 1 cup of water
  • 2 tbs cold pressed olive or flaxseed oil for brushing

Preparation time – 15 minutes prep, 1 hr rest, 10 min baking:

1. In a bowl combine the flour with the salt and add the water, kneading everything into a smooth soft dough.

2. Wrap the dough into cling film and Leave to rest for an hour.

3. Pre-heat the oven to 230˚C/450˚F placing three baking sheets onto the oven to heat.

4. Divide the dough into six equal sized pieces on a slightly floured work surface and shape each piece into a ball.

5. Press each ball into a large round and set them aside while the oven is pre-heating.

6. Place two rotis onto each of the trays and bake for about 8-10 minutes.

7. The rotis are ready when they start to puff, when little bubbles appear on the surface.

8. Lightly brush the rotis with oil once they are out of the oven. Adding spices like cardamon or cumin powder to the oil or sprinkling them with finely chopped fresh corriander make for nice variations. Serve warm.

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