Is it fair to call roti a side dish in Pakistani cuisine? Well if you are living gluten free in this country then it is a dream, trust me! Of course there is makkai ( corn meal) ke roti, chawal (rice) ke roti, Bajray (millet) ke roti but these aren’t the part of staple diet. To us Pakistanis the word roti means these stages of wheat flour; dough, shaping into ball, rolling out as a flat disc, cooking on a tawa, puffing on open flame, serve, eat, burp…. Details are important people! Dough of non gluten flour does not have the elasticity of regular wheat flour. I briefly discussed this in an early post.
Most foreign food websites use Xanthan Gum to make gluten free dough pliable and shape-able, otherwise the dough would not be work-able. This gum is available in very few stores (in big cities only!) and it is very very expensive. I tried to find what is the Urdu translation of this gum but couldn’t. So I did some research on local gums called Gond in Urdu and found the solution in Gond Qateera or Katira (Tragacanth Gum) which comes from plants. In local market it is available in crystal form like Alum (phitkari) or Rock candy (misri). It is flavorless, odorless and water soluble. I roughly grind them, store in an airtight jar and dissolve required amount in hot water before adding to the gluten free flour. I use local gluten free blends by Syed Diet Flour and so far I am very satisfied with the results. For this recipe I use Diet Platinum Atta and it yields perfect roti.. soft, puffy and elastic.
And it wraps around any daal, vegetable, meat, mince and even holds curry well.
Perfect Gluten Free Roti
Enjoy a perfect roti, my dear gluten free community!
- 1 tsp gond qateera
- 3 tbsp hot water
- 3 cups gluten free flour I used Diet Platinum Atta
- 2 tbsp cooking oil
- 1/2 tsp salt
- water for kneading as required
Put gond qateera in a small cup and add hot water to the cup. Stir well to dissolve.
In a mixing bowl combine gluten free flour, cooking oil, salt and dissolved mixture of gond ( which would look like colorless jelly).
Add water gradually and keep kneading till sort and firm dough is formed.
Make a ball of the dough and tranfer to a airtight container/bowl and refrigerate for at least 30 minutes.
Divide the dough in 6 pieces and shape each piece into a ball.
Dust the rolling board/ surface lightly with gluten free flour. Press and roll out a ball in round shape, about 6-8 inch, or as small as you prefer or handle.
Put on hot tawa and let cook the side for about 45 seconds. Flip and cook the other side. You can finish cooking on tawa or on open flame.
Dough can be kneaded in food processor or electric mixer using dough hooks.