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.


  • 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


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


  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 !!!



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

    • When 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 !!

  3. Wow they came out so soft and tasty. I was searching substitute for normal rotis for our fasting day that is ekadashi. Raj girls rotis were a headache to make for me. But this is awsum!!! Thank u so much

  4. Pingback: Day 3: I Got It From My Nanny | Becoming Vegan

  5. Hi.. Thanks for the recipe!! It came out well . Do you know if it will be soft in the afternoon when I pack it in the lunch box for a 6 year old picky eater?? I will have to stuff something in it and make it as a roll and I can see that it kind of breaks in places !! Any tips for that as well??

    • I am happy to hear that Vinu.Thanks for the feedback. Please knead the dough well and grease it well too with oil, butter or ghee. As long the as the dough is moist and soft, and chapati is oiled well, it should not break. and then it stays soft even after a day.
      And even if your 6 year old picky eater learns to eat it, what could be better than that!!!! Good Luck !! Let me know how that goes.

  6. Hi, as a new convert to Quinoa (don’t know why it took me so long but loving it now) I was hoping/searching for recipes showing chapatis could be made with it when I came across this site. I was so happy because my family loves chapattis and I really wanted to make them healthy ones. So, I set out trying this recipe. I followed it step by step with the addition of a little chapatti flour. I waited for that Eureka moment but alas it didn’t happen, although they still looked really good and appetizing. However, when I served them was very disappointed because the edges were very hard, “like cardboard” were my husband’s words, although closer to the center they were fairly soft and edible. I’m not willing to give up on these just yet, could you please help with any suggestions you may have as to what I may have done wrong. Thanks.

    • Hi Beerie sorry to hear about your disappointing results with the Quinoa chapatis. I am happy to offer few suggestions so that you can have your personal’Eureka’ moment.
      I don’t know how frequently you make chapatis but like everything else in life ‘Practice makes perfect’.
      1. For somebody making Quinoa chapatis for the very first time, its great atleast the centre was soft ( mine were hard all around!!!)
      The reason could be the edges were rolled much thinner than the centre thereby making it a chapati with uneven thickness. This also to some degree prevents the chapati from puffing up. When chapatis puff up creating an airbubble inside, they are very soft and will stay moistlonger without becoming hard and chewy.
      2. You mentioned that you added some chapati flour which has gluten.Gluten in grains is what makes chapati soft and moist. The gluten free recipe can not include any chapati flour. That is why it is a challenge to make soft gluten free chapatis.
      3. Make sure you knead the dough well and then grease it well and let it sit for 35 -40 minutes fot it to become more soft and smooth resulting in moist chapatis.
      4. As you make the chapatis apply either butter, ghee or olive oil, wrap them in cheese cloth and store in air tight container.This will prevent chapatis from drying out and stay soft and moist.
      Hope these suggestions are helpful. Appreciate the feedback and good luck!!!

      • Thanks so much for these suggestions. I will try them, since we do eat chapattis frequently in our house and surely they can only improve. Thanks again for the recipe.

  7. It is cheaper to grind quinoa into flour.
    To the dough, I added l/4 tsp each of garam masala, cumin/coriander powder, red chilli powder and a bit of dry methi.

    I soaked 1 tablespoon chia seeds with 4 tablespoons water…let sit for 10-15 minutes. This mixture was added to the dough….it helps to keep the dough together.

    I placed a kitchen towel on the counter top. I rolled out all the chapatis and placed them on the towel and covered with another towel.

    I cooked the chapatis on the fry pan. They did not puff up, but that’s okay. They were delicious.

    I placed each cooked chapati in an insulated container and wrapped with a cheese cloth. This kept them warm for over 2 hours.

  8. Thanks a lot!. I made as per your recipe, they were good but not very soft. A bit harder and I had made them in the lunch time and by dinner time they were very hard. So next time I just added one boiled potato to 2 cups of quinoa flour and the chapatis turned out super soft and stayed soft until dinner time. Now this is going to be my staple chapati. Thank you very much again.

  9. Thank you! These may become my staple now. I added a boiled potato so that they keep soft even until dinner. But I will try chia seeds too.

  10. Hey hi! Stumbled upon this after tasting this today! It was a nice read!
    Quinoa is real good.
    My Mom is a borderline Sugar patient. My friend Bharat Kumar, https://www.facebook.com/profile.php?id=100010433795807 suggested to try Quinoa Healthy Atta from quinoanutritions.com. Had got this to her over 2 months ago shipped from Hyderabad. She has been having rotis and following a strict less rice diet since then. I am happy that her sugar levels are 160-ish from a 220-ish. I tasted this today. Tastes a little diff that wheat rotis. But did the work!
    Happy with it. 🙂

  11. Your recipe seems so encouraging. My biggest struggle with gluten free roti is its softness. Yours seems to fluff. I am so going to try it tomorrow and let you know how it comes. 🙂

  12. I recently added Quinoa into my diet. And tried these chapati. It came out good, and taste is okay as well. But I feel discomfort bloating/gas after eating quinoa specially at night (I rarely eat quinoa but want to keep staple diet). Has anyone experienced the same.

  13. Great to stumble on this article. I was just thinking to start using quinoa flour for chapathis and wondered if I could add powdered oats as well to it. Thank you.

  14. Aum Sri Sai ram. Thank yu the chappati is a blessing for being gluten free. May yu always be inspired to do more thank yu

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