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A batch of freshly brown rice flour roti with oatmeal flour

Freshly made Brown Rice flour and oatmeal flour rotis

Brown Rice Flour & Oats Flour Rotis

This recipe for roti is suitable for those on an anti-candida diet or a diet that is gluten free.

Here is a link if you want to know more about Candida. Basically, this condition is aggravated by eating foods with sugars, gluten and yeast.

I also made this a vegan recipe, but if you choose to, you may substitute the oil for ghee or butter. Here is the recipe.


  • 1 cup brown rice flour
  • ½ cup oats flour
  • 3 tablespoons oil plus about 2 tblsps.oil for spreading on tava/pan
  • 1 ½ tsp/7.5ml Xantham gum
  • ½ tsp. or to taste
  • Almost 3/4 cup of warm-hot water


  • Combine all the dry ingredients and mix well
  • Add 3 tablespoons oil
  • Add ½ cup of water & mix ingredients
  • Add the remaining water, a little at a time, as necessary, to make a soft dough
  • Knead dough, adding a little more water as needed. You may not need all of the water
  • Form into 5 balls. *Make a hollow in the ball and add about ½ tsp. of oats flour
  • Now enclose the flour in the ball. Shape into a ball
  • Roll on board. Sprinkle oats flour generously, to avoid the dough sticking
  • Cook on tava/pan. Apply a little oil on roti top and press on one edge to encourage the dough to rise
  • Turn and cook the other side
  • Serve with your favorite accompaniment. Enjoy
Rotis with piece broken showing the texture of roti

A piece of roti broken to display the texture of the roti

Roti cooking on tava

Roti cooking on tava, Slight pressure on spatula helps roti to rise

Roti cooking on tava, rising in some areas

Roti cooking & beginning to rise

>Dough mixed into a round ball

Images, left to Right: Oil added to dry ingredients, ball created, then rolled

About this Roti

* I learned this tip from a family member. Add just a small amount of flour in the hollow of one piece of dough, then enclose and form a little ball before rolling. It is supposed to help the roti to rise. It works well with regular flours and just a little bit with this mix. But it also helps to make the dough more stable, so I would encourage using this method. I found the roti to be fine as far as not cracking and falling apart. The taste was good as well. If you would like to add butter, use 2-3 tablespoons of melted butter or ghee at the stage when you mix the dough. The follow with more butter/ghee when cooking rotis on tava/pan.

Note, the edges were uneven after rolling. You may choose to trim the edges. It will certainly look nicer.

If you have any questions or would like to add a recipe of your own, email me, Nirmala, at :
I will be happy to help in any way I can. The site will be regularly updated with tasty recipes, hints and tips. You can also reach me at Contact

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