Those who are gluten intolerant can take advantage of this bread called chapatis which kneads really well together like regular ones and rolls perfect shape without breaking in between.
It’s a simple yet very effective way to avoid gluten bread, yet the same time have a healthy and tasty meal.
1/4 cup tapioca starch/flour
1/2 cup Amaranth flour
3/4 cup potato flour
2 cups medium boiled potatoes
2 teaspoons salt
1 teaspoon chilli flakes (optional)
1.5 tablespoon oil or ghee
Please check (Measurements)
Process: Peel and mash the potatoes smooth in a bowl. Add salt, flours and chilli flakes. Gradually add warm water and knead it into a soft dough. The dough will be little sticky , at that time add the oil and brush little potato flour if needed.
Heat a pan by greasing little ghee or oil to it.
Take equal portions of dough and start rolling the chapatis on a rolling board by brushing some potato flour. Roll nearly 5-6 inch diameter chapatis, gently lift the chapatis and place it on the pan.
Cook one side for 45 seconds on high heat and then flip with a broad spatula to the other side and cook on low heat for 2 minutes and then flip again, increase the heat between medium to high and cook for nearly 1 minute.
Do the same with the remaining dough.
Gluten free chapatis are ready to serve.