Indian · Lunch
Layered Flatbread with Ghee (Gluten-Free)
A tender gluten-free flatbread made with rice flour, chickpea flour, and tapioca starch, layered by folding and rolling with ghee to create flaky pockets, then cooked on a hot griddle until spotted golden brown. Served warm brushed with ghee.
$2
20 minsPrep
8 minsCook
28 minsTotal
MediumLevel
Nutrition per serving
410Calories
8.9gProtein
19.8gFat
50.6gCarbs
1.6gSugar
4.9gFiber
700mgSodium
60mgChol
11.7gSat Fat
310mgPotassium
55mgCalcium
2.4mgIron
0mcgVitamin B12
0mgVitamin C
gluten-free
vegetarian
low-calorie
low-cholesterol
high-fiber
gluten-free
Instructions
1
Prep
Whisk rice flour, chickpea flour, tapioca starch, xanthan gum, salt, and carom seeds together until evenly combined.
2
Knead
Add ghee and warm water, working the mixture with your hands until it becomes a soft, slightly tacky dough.
3
Rest
Cover the bowl with a damp cloth and let the dough sit at room temperature for 20 minutes.
4
Build
Divide dough into two balls, roll one into a 6-inch round, brush with ghee, pleat into accordion folds, coil into a spiral, flatten gently, and roll out again to 6–7 inches.
5
Griddle
Heat a dry griddle over medium heat, lay the flatbread on it, and cook 2–3 minutes total, flipping and brushing with ghee, until golden brown with dark speckles.
6
Plate
Transfer to a plate, lightly crush between your palms to separate layers, brush with ghee, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2/3 cup90g rice flour
- 1/2 cup60g chickpea flour
- 4 tbsp32g tapioca starch
- 1/2 tsp1/2 tsp xanthan gum
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp carom seeds
- 4 tbsp56g ghee, divided, plus extra for brushing
- 1/2 cup120ml warm water
