The biggest challenge while making gluten free flat breads is difficulty in rolling them because of the absence of gluten or the elasticity in the flour which is the binding factor. That’s why even in the commercial breads there is a permutation and combination of different flours like corn starch, potato starch and arrowroot flour just to literally hold it all together!! ( we are talking about bread not life still isn’t it all the same!!!!)
I have stated it before that I am always concerned about mixing too many different flours, for one it is best to keep things simple and most importantly with people suffering from so many intolerances and allergies and sensitive digestive disposition, too many ingredients in one food can cause confusion.
Trying to make gluten free radish chapati is challenging because radish has so much moisture that it is difficult to make radish paratha even with wheat dough with gluten in it. It requires more skill to roll it without it falling apart on you. But do not let any of this faze you too much because it is challenging but not difficult, ( yes for me challenging and difficult are not one and the same !!!!)
Here I have added little amaranth flour to the quinoa flour to make the dough more pliable and not crumbly. As I have discussed in earlier recipes with amaranth flour, it has a very strong taste not very palatable but the dough inspite of being gluten free it is very easy to work with, is not crumbly and it is a breeze to roll. I am trying to capitalize on the key characteristic of this flour by mixing it with other gluten free but dry crumbly flours so that they hold better and then roll better and does not affect the taste. Voilla!!!!
Also I do like to hear your comments, I do want to know what your experience is like. Please do not hesitate to share your thoughts.
3/4 cup quinoa flour
2 1/2 tbsp. amaranth flour
1/ cup grated white radish or red radish
2- 3 tbsp. cilantro finely chopped
1 piece of ginger grated
1 green chilli finely chopped
1/2 tsp. cumin seeds
1/2 tsp. fennel seeds
2- 3 tbsp. ghee or good quality oil
1/2 tsp. red chilli powder ( optional )
salt to taste
1. Add little salt to the flour and mix.
2. Now add raddish, ginger, chillies, cumin , fennel and mix. Because of moisture in the radish you do not need too much water to knead the dough but also that is what makes it challenging to roll the chapati.
3. Add water very slowly mixing radish mixture thoroughly into the flour. Adding salt also draws the moisture out from the vegetables so add water very little at a time, slowly and carefully.Because of this you need to roll the tortillas right away as the dough gets moist when kept too long.
4.Try to keep the dough a little dry and add 1 tbsp. of ghee to the dough so the dough peels off your palm and bowl completely.
5. Soon the dough starts to take shape and come together.
6 .At this stage use a little oil to grease your palm and knead the dough, this will help the dough to come off your palm and the bowl completely. This dough is not as sticky as that of only quinoa flour as it has amaranth flour mixed in it.
7. Now use a little more oil and the knead the dough a little more and form it into a smooth glistening ball .Do not leave the dough for more than 10-15 minutes as the moisture from radish and herbs makes it wet and sticky. (if that happens use some dry flour to soak up the extra moisture)
8. Divide this dough into 4 – 6 balls of equal size. Meanwhile heat a seasoned cast iron griddle or nonstick skillet.
9. Roll the ball between both your palms and make a smooth ball ( it would not be smooth like quinoa chapati because it has so many herbs and grated radish .
10. 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 the dry flour again. Use a spatula to peel it off the board as it will break and crack easier than plain quinoa chapati but still much easier than other gluten free flours like millet, corn ,sorghum etc.Some people even use cling wrap to roll it. But I find the old fashioned way the best.
11. Carefully continue to roll and repeat the above step till you have a circle of 4-5 inch in diameter ( with practice you can make a bigger circle without it breaking apart ) of even thickness.
12. Carefully peel it off the board and place it on the heated skillet on medium heat.
13. This herbal tortilla / paratha will be thicker than the chapati and WILL take few minutes longer to cook because of its thickness but believe me the result justifies the time spent!!!
14. Use a paper towel or a clean dish towel to press the thicker edges so that they are well cooked.
15. Turn it few times at regular intervals, so that there are no uncooked areas left, also ensuring that it does not become crisp and stays soft. You will see nice brown spots now and rest of the paratha with a golden hue.
16. Do not let these instructions overwhelm you, with practice you wil get finger licking results!!! Patience has never had a sweeter reward or should I say SAVOURY reward!!!!
18 .Brush the tortilla with little ghee on both sides wrap it in clean cheese cloth and keep in a covered glass dish or steel container so that they stay soft. When exposed to air for prolonged period of time they become crisp, keeping it enclosed they stay warm in the steam.
19. Serve with plain yoghurt spiced with black pepper and ground roasted cumin powder and ENJOY!!!!