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Oat Flour Roti
Make this simple oat flour roti with just three ingredients for a soft, flexible flatbread that’s ready in about 15 minutes and perfect for wraps, dipping, or serving alongside a meal.
Prep:
5 minutes plus 10 minutes to cool
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Cook:
5 minutes
4 servings
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Easy
Ingredients
½ cup of water
1 TBSP olive oil
½ cup oat flour (divided)
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120 ml of water
15 ml olive oil
60 grams of oat flour (divided)
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Rating
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Dietary Therapies
Dietary Requirements
Meal Type
Occasion
-
Applicances
Cuisine
Disease state
Instructions
- Boil the water
- As soon as the water starts boiling add the olive oil and mix using a spoon
- Add about ¼ cup (30 gram)oats flour and mix and then add another ¼ cup (30 gram) slowly while mixing - you may need more or less so add slowly instead of dumping
- Once mixed set aside for 5-10 minutes and cover
- The dough will cool down enough in 10 minutes to scrape off and gently kneed with your hands - like you'd do for bread dough. Add a few drops of oil if the flour is sticking to your hand.
- Once the dough is set, cook on a pan on both sides.
- For extra puff - put it shortly on an open flame. Alternatively finish is in the pan.
- Finish with a dash of ghee or butter to make it even more yummy!
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Nutritional Info
Storage
Notes
This may sound like a complex process but it takes no more than 10-15 minutes of my time. Dough keeps in the fridge for a few days so we can have fresh rotis every day. Goes well with Chicken Curry (see related recipe).
Used with permission from
Charmee Patel - Member of the IBD-AID Diet Support Facebook groupCharmee Patel - Member of the IBD-AID Diet Support Facebook group
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