Introduction
Making gluten-free rotis can be tricky. If yours turn out dry, stiff, or difficult to roll, you might be making one of these common mistakes. Here’s how to fix them!
1. Not Using the Right Flour Blend
❌ Mistake: Using only one type of gluten-free flour.
✅ Solution: A mix of sorghum, rice, and tapioca flour works best.
2. Skipping the Binding Agent
❌ Mistake: Dough falls apart while rolling.
✅ Solution: Add psyllium husk or xanthan gum for elasticity.
3. Using Cold Water for Kneading
❌ Mistake: Dough becomes stiff and cracks.
✅ Solution: Use warm water for better hydration.
4. Not Resting the Dough
❌ Mistake: Dry, crumbly rotis.
✅ Solution: Let the dough rest for 15–30 minutes.
5. Rolling Too Thin
❌ Mistake: Rotis break while cooking.
✅ Solution: Roll slightly thicker than wheat rotis.
6. Cooking at Low Heat
❌ Mistake: Rotis turn hard.
✅ Solution: Cook on medium-high heat and flip quickly.
7. Overcooking the Rotis
❌ Mistake: Rotis turn crispy instead of soft.
✅ Solution: Cook each side for 30–40 seconds max.
8. Not Storing Properly
❌ Mistake: Rotis dry out fast.
✅ Solution: Wrap in a cloth or airtight container.
9. Skipping the Oil/Ghee
❌ Mistake: Tough, chewy rotis.
✅ Solution: Add a few drops of oil or ghee for softness.
10. Giving Up Too Soon
❌ Mistake: Assuming gluten-free rotis are difficult.
✅ Solution: Keep experimenting! The right flour and techniques make all the difference.
Conclusion
By avoiding these mistakes, you’ll master soft, flexible, and tasty gluten-free rotis in no time!