INGREDIENTS

1 cup Rajgara flour (Amaranth flour)
1/2 cup rice flour to sprinkle on the rolling board
1 tablespoon oil (corn 🌽 or canola)
1/4 teaspoon oil (corn 🌽 or canola)
1/2 cup warm water 💦
salt to taste
Dairy free butter (optional)

You will also need:

• a rolling pin
• a board to roll the roti
• steel tongs to remove the roti from the stove
• a thin metal rack to keep over an electric stove for cooking

METHOD
1. Mix flour, 1 tablespoon of oil and salt in a bowl  🍲.
2. Add water 💦,  little by little and mix the dough until it is very soft but not sticky.
3. Add 1/4 teaspoon of oil to the dough and knead  well to make it soft and smooth.
4. Cover and keep aside for 10 minutes.

5.  Take the dough and make balls slightly smaller than golf balls.  Keep them in a dish with rice flour on the side as shown in this picture.

6.  Roll both sides of a ball in the rice flour and also sprinkle a  very small amount of rice flour on the rolling board.
7.  Roll the ball into a circle with a rolling pin and roll with rolling pin. The roti will be slightly thicker than a traditional roti.

1. Put a flat pan or tava on medium heat and let it get hot. Also turn on a second stove and put the metal rack over it (for electric stove only).
2. Add the roti onto the pan and let it cook for approximately 20 seconds. Turn it over and let it cook another 30 seconds until this side get a few golden brown dots.

1. Take the roti and put it on the second stove over the metal rack on an electric stove or directly over a gas stove flame. It will quickly puff up. Remove it with the tongs as soon as it puffs to avoid burning it.

1. When it is ready, it look like the picture below. Dairy free butter can be added to keep it soft and cover with a paper towel. Serve hot with any vegetable or daal.

Note: Allergy friendly, Vegan, Gluten-free, Dairy-free and Nut-free.