Quinoa chapati soft and puffed (gluten free) EUREKA moment

 

Hello everybody I am happy to see so many views for this particular recipe every single day from  different corners of the world but absolutely no feedback. A humble request, I am very interested in learning about your experience good or bad while making this recipe so do share your thoughts.The blogs like these  are truely labour of love for the writers so sincere input from viewers is much appreciated.  

A great delicious substitute for a whole wheat chapatti or flat bread .This  dough tends to be  a little sticky  but I am very happy after 6-8 attempts the quinoa chapati  puffed  up , truly a  EUREKA moment . Simple achievement, simple pleasures!!!  Life sure is beautiful.

Ingredients

  • 3/4  cup quinoa flour
  • 1/4 cup and a couple more tablespoons  of water
  • 1 tsp. Oil
  • Little dry quinoa flour to roll the chapatis
  • Little ghee or butter to apply on the chapatis

Tools

  • Rolling pin
  • Marble or wooden board
  • Cast iron or non stick skillet

Method

  1. Knead the dough adding little water at a time to the flour and rubbing it between your fingers.
  2. Continue to add the in small quantities till the dough starts to come together and is not very wet.
  3. The dough is ready when it starts to peel off your hands (quinoa flour is little sticky so you need to use the oil to get the flour off your hands)
  4. Make a round ball and let it sit for half an hour or more.
  5. Divide this dough into 6- 8 balls of equal size. Meanwhile heat a seasoned cast iron griddle or nonstick skillet.
  6. Roll the ball between both your palms and make a smooth ball (it would not be smooth like wheat flour dough as there is no gluten)
  7. Roll the ball in dry flour and with a rolling pin carefully roll it out an inch or two and carefully peel it off the board and roll it in dry flour again.
  8. Carefully continue to roll and repeat the above step till you have a circle of 3-4 inch diameter of even thickness. Use a spatula and carefully peel it off the board.Image
  9. Do not be disheartened if the chapati does not come off the board or tears while doing that. Few attempts are necessary before you get nice soft, smooth  chapatis.
  10. Put the rolled chapati on the heated griddle ( it should be on medium heat )
  11. After  20 seconds or so when the chapati loses its wet look, turn it on the other side, let it cook for another 20 seconds and you small bubbles turn it again, if the chapati is rolled evenly and without any tears it will puff up (may puff up partly).Image
  12. Use a paper towel or a clean dish towel to press the thicker edges so that they are well cooked .
  13. Normally a traditional whole wheat chapati is cooked in the 3 steps described above but quinoa chapati needs to be turned more than few times before it is well cooked.
  14. Once cooked, you may apply butter or extra virgin olive oil, or ghee and wrap in a soft cheese cloth and so that they stay soft .

Enjoy !!!

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15 thoughts on “Quinoa chapati soft and puffed (gluten free) EUREKA moment

    • hen I first read your comment I was confused because taste of any other flour other than wheat is an acquired taste.I wanted to tell you that but then I stopped myself and waited but the clarity came when my husband bought a different brand of Quinoa flour for me and the chapatis tasted very bitter and horrible. Quinoa grain has a bitter soapy coating of saponins and if it is not washed thoroughly and ground the flour can be very bitter. I am making Quinoa chapatis few times a week and whoever has had them is amazed by how delicious they are. My presumption is that the flour you bought probably was not rinsed before being ground and hence the strong bitter taste. My suggestion to you would be do not give up yet try another brand of the flour and hopefully the chapatis would be more palatable.
      And thanks again for your comment and sorry for the late response.

  1. I tried these today and my husband and I really loved them. Very easy to make – just take it easy when rolling them out. Don’t use a lot of pressure with the rolling pin and a very thin lifter helps take them off the counter. Thanks for the recipes. The quinoa and amaranth flour ones are next on my list to try!

    • That gentle pressure and TLC needs to be applied in making all kinds of chapatis. With lot of practice you are able to take more liberties. I am so happy you loved these chapatis. They are a labour of love for me and just love it when others appreciate it too.
      thanks again. Happy Chapati making !!!

  2. I am excited to try these! Since being diagnosed with celiac disease I’ve been eating rice with sabzi and miss eating rotis :( Do you live in Toronto? I’m looking for good quinoa flour, but have not had much luck.

    • These chapatis are delicious and yes many places in Toronto carry Quinoa flour, all the bulk food stores, health food stores and some Indian grocery stores also carry it.
      if you have any difficulty making these please feel free to share any concerns you might have. Good Luck !!

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