One of the challenges of removing wheat from your diet is that there are so many delicious wheat-y things that we miss. Naan bread, chapati, roti’s and wraps are on the top of my list when I am making curry or eastern foods. Thankfully there are wheat-free flour alternatives to make your lovely breads, which I think beats any store bought option.
Buckwheat is naturally gluten free and has a nutty flavor. When it is milled it becomes a great substitute for wheat flour with an added benefit of having a high protein content. I love using it!
To make perfect chapati’s takes a lot of practice. I rolled out the dough between two sheets of baking paper and used a small plate as a guide to cut a circle. Any shape will be fine, as long as the dough is cooked through.
- 2 cups buckwheat flour
- 4tsp olive oil
- ⅔ c water
- ½ tsp salt
- 1 tbsp coconut oil (optional)
- Place the flour in a flat bowl. Make a whole in the middle.
- Add the water and the oil and start folding the flour in from the sides with a spoon.
- Mix the dough up until it becomes crumby.
- Use your fingers to work the water into the mixture - a dough will start to form.
- Knead the dough into a ball, cover with a dash of olive oil and let it rest for 1 hour.
- After 1 hour, divide the dough into 10/12 balls.
- Role out each ball until it is 3 to 4 mm thin. Take care not to tear the dough.Tip: role out the dough between two sheets of baking paper.
- To cook the chapati place it on a heated pan only once on each side before any brown spots form.
- Then, use a thong to place the chapati onto an open flame from the burner for a few seconds on each side. It will puff up almost instantly.
- Remove from the flame and coat with coconut oil.
- Keep in a dish cloth to keep them warm and moist.
- Tip: Cook Chapati's right before serving a meal. Prepare the uncooked chapati and line each chapati with baking paper to avoid them sticking to each other. Store in an airtight container in the fridge until they have to be cooked.