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Roti flatbreads

Gluten free flatbreads
Prep Time5 mins
Cook Time10 mins
Rolling out10 mins
Total Time15 mins
Course: Side Dish
Cuisine: Indian
Servings: 6 flatbreads


  • 100 g strong wholemeal flour
  • 60 ml water
  • pinch salt
  • 1 tbsp melted coconut oil


Mix the flour, salt and water together and kneed for a couple of minutes.

    Divide the dough into 6 pieces and roll each into a ball.

      Using a little flour, roll out each of the balls into a thin circle, the size of a small plate. Add more flour if needed, i.e. if the dough is too sticky to roll out.

        Place a heavy pan on the stove and once hot, place the first circle into the pan.

          Cook for 30secs until you notice a few bubbles. Turn the bread over and cook for a further 30secs.

            Keep cooking for a few more seconds until the bread puffs up and browns slightly in spots.

              Remove from the pan, brush with a little melted coconut oil and keep warm in a tea towel until you have finished cooking the rest.


                Add some dried cumin seeds or caraway seeds to the bread dough for a change in flavour.
                You can use other gluten free flours or whole meal flour if gluten isn't a problem for you.