If you are following a farali (no grains) fast or a gluten free diet, you might want to try these simple chapattis; they make a great change from rice with a veg curry, or dipped into hot soup. These breads are somewhat chewier than their wheat flour/gluten free flour counterparts, but definitely worth making. They won’t roll out as thin as chapattis as the lack of gluten means no elasticity in the dough.
equal amounts of buckwheat flour and potato flour (1 cup of each made 6)
a pinch of seasalt
water to mix- a little stickier than usual, but so the dough is still handlable (it dries out otherwise)
- Mix up the dough, a little wetter than usual.
- Roll small balls of it between sheets of clingfilm, not as thin as chapattis.
- Cook in a dry (ie: unoiled) nonstick frying pan (better than tava for this) turning frequently.