Do you miss bread on a grain-free diet? This roti will be your new best friend. It is gluten-free, dairy-free, paleo, and AIP friendly. You can use it as a traditional roti or as any other wrap.
This, my friends, is one of those exciting recipes that makes following a grain-free diet so much easier. Anything bread-like seems to be a thing of the past if you follow a Paleo, AIP, or any other grain-free diet. But it doesn’t have to be that way. This grain-free roti recipe is the perfect lifesaver. It is easy to make and only requires 4 ingredients.
When my husband introduced me to roti rolls I was instantly hooked. It quickly became our weekend take-out staple. So embarked on a journey to create a grain-free version.
You can stuff your roti with your favorite ingredients. I love my roti rolls best with aloo gobi. You can find the recipe for the aloo gobi roti roll here.
Ingredients in Grain-free Roti
- Cassava flour: Cassava is a natural grain, gluten, and nut-free root and therefore great for baking for people with food restrictions. When it comes to grain-free flours it is the most similar to wheat flour and therefore much easier to use than other flours.
- Salt: I use Himalayan pink salt or sea salt.
- Water: But not just any water, filtered water. Tap water can be full of contaminants and it is therefore important to use a good water filter. I recommend and use the Berkey filter.
- Olive oil: Whenever you heat up olive oil make sure it is extra virgin olive oil
- When working with grain-free dough you will need to roll it out between two layers of parchment paper otherwise it will stick. Once rolled out remove the top layer, flip the roti into your hand and peel off the other layer.
- Use 2 frying pans to speed up the cooking process.
- Double up the portion of this recipe and save some rotis in your fridge wrapped in the kitchen towel. To warm them up simply add a bit of water on both sides and warm them up in the pan until they are soft again.
Other Bread-ish Recipes
I cannot wait for you to try this roti recipe and would love to get your feedback, please leave a comment below. And as always don’t forget to tag me in your food pictures on Instagram. Are you excited about this but still miss other bread as well? Make sure to get my latest book “ENJOY” featuring grain-free biscuits and a hearty 5 seed bread.
- 2.25 cups cassava flour
- 1 tsp himalayan pink salt
- 1.5 cups + 1 Tbsp filtered water
- 1/4 cup extra virgin olive oil
- avocado oil for frying
- Mix the cassava flour and the salt using a whisk. Add water and olive oil and mix thoroughly into a dough.
- Make 6-7 small balls. This might vary depending on how big you want your roti to be. The bigger the roti the easier it is to wrap it but it becomes a bit harder to handle when making it.
- Roll out one of the balls between 2 layers of parchment paper using a rolling pin. Roll out to your desired thickness. I recommend the thickness you can see in the picture.
- Preheat a large pan over medium heat. Once hot add enough avocado oil to coat the pan. Remove the top layer of parchment paper. Place the roti on your palm with the parchment paper side up and carefully peel off the paper.
- Place the roti into the hot pan and fry until small bubbles form. Flip and finish on the other side until slightly browned. It should take about 3 minutes per roti. If the pan gets too hot reduce the temperature to medium low. The longer you fry it the harder/crispier the roti gets so keep that in mind when deciding how long to fry it.
- Place the roti on a plate with a fresh kitchen towel and wrap it with the towel to keep it hot. Repeat all steps for the rest of the rotis.
- Use 2 frying pans to speed up the process.
- To make your life a bit easier double up the portion of this recipe and save some rotis in your fridge wrapped in the kitchen towel. To warm them up simply add a bit of water on both sides and warm them up in the pan until they are soft again.
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Can I substitute plantain flour for the cassava flour
Hi Judy. I am not sure. I have never tried that. If you want to give it a try I would only try it with 1/4 of the amount of the ingredients to not waste much if it doesn’t turn out good.
The rotis kept sticking to the parchment paper and also it had broken edges when I was rolling it out, which made it all the more difficult to transfer onto the pan as it broke into many pieces during the process.
Hi Fouzia, I am sorry this was your experience. The only thing I can think of could be the cassava flour brand. I use Otto’s Cassava flour with great results. To transfer it into the pan I make sure to flip the roti on to my hand and then peel off the parchment paper.
I just made the recipe and in my experience, the recipe called for too much water. I kept adding cassava flour until the balls held. I probably added an extra 3/4 cup of casava flour to the recipe. After that, the cassava flatbread was perfect and very tasty.
Hi Christi. Thank you for your feedback. Which brand of cassava flour did you use? They can differ in the way they absorb liquids. I used Otto’s cassava flour. Glad the end result was yummy 🙂