Freshly made Brown Rice flour and oatmeal 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.
A piece of roti broken to display the texture of the roti
Roti cooking on tava, Slight pressure on spatula helps roti to rise
Roti cooking & beginning to rise
Images, left to Right: Oil added to dry ingredients, ball created, then rolled
* 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.
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