Indian · Lunch
Layered Buttered Flatbread (Gluten-Free)
A gluten-free take on Indian layered flatbread, built from a rice flour and buckwheat flour dough folded with ghee into thin coils and pan-toasted until flaky and blistered. Served hot off the tawa, brushed with ghee, alongside plain yogurt for dipping.
$2
20 minsPrep
8 minsCook
28 minsTotal
MediumLevel
Nutrition per serving
612Calories
10.2gProtein
25.9gFat
84.5gCarbs
0.9gSugar
5.9gFiber
720mgSodium
66mgChol
15.3gSat Fat
280mgPotassium
45mgCalcium
2.6mgIron
0.1mcgVitamin B12
0mgVitamin C
vegetarian
gluten-free
low-cholesterol
high-fiber
gluten-free
Instructions
1
Prep
Whisk together rice flour, buckwheat flour, salt and carom seeds until evenly combined.
2
Knead
Rub in ghee until the mixture resembles coarse crumbs, then gradually work in warm water and knead for 3-4 minutes until a smooth, soft dough forms.
3
Rest
Cover the dough with a damp cloth and let it sit at room temperature for 20 minutes until hydrated and easier to roll.
4
Build
Divide into one ball, roll out on a rice-flour-dusted surface into an 8-inch circle, brush with ghee, pleat into a fan and coil into a spiral disc.
5
Toast
Flatten the coil gently, roll again to 7 inches wide and 3mm thick, then heat a dry tawa over medium heat and cook the flatbread for 1-2 minutes until pale brown spots appear.
6
Crisp
Flip, brush with ghee and cook over medium heat for 1-2 minutes until golden-brown blistered patches appear. Flip again, brush second side with ghee and press edges with a spatula until crisp and flaky.
7
Plate
Crush the flatbread gently between both palms to separate layers, transfer to a plate and serve hot with plain yogurt on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1 1/2 cup180g rice flour
- 1/2 cup60g buckwheat flour
- 4 tbsp56g ghee, plus extra for brushing
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp carom seeds (ajwain)
- 2/3 cup160ml warm water, plus more as needed
- 2 tbsp16g rice flour for dusting
