How to Make Gluten-Free Roti

The beauty of food lies not only in its flavors, but also in its adaptability. Dietary needs or lifestyle choices should never stand in the way of savoring your favorite dishes. This statement is particularly true for Indian cuisine, where the traditional wheat-based roti, a staple for many households, often presents a challenge for those avoiding gluten.

However, with the right ingredients and techniques, we can create a gluten-free roti that stays true to the essence of this delicious flatbread.

This recipe is not only easy to make but also offers the comforting and satisfying experience of the traditional version, while being completely safe for those with gluten intolerance.


  • 1 cup Gluten-free all-purpose flour (you can also use a mixture of gluten-free flours like buckwheat, millet or sorghum)
  • 1/2 cup Tapioca flour (optional, for extra pliability)
  • 1/2 teaspoon Xanthan gum (skip this if your flour blend already contains it)
  • 1/2 teaspoon Salt
  • 1/2 to 3/4 cup Warm water
  • Extra gluten-free flour for dusting
  • Ghee or oil for cooking (optional)


  1. Combine the dry ingredients: In a large mixing bowl, combine the gluten-free all-purpose flour, tapioca flour (if using), xanthan gum, and salt. Mix well.
  2. Add the warm water: Gradually add the warm water while stirring the mixture with a spoon or your hands. The exact quantity of water can vary depending on the flour blend, so add it slowly.
  3. Knead the dough: Begin kneading the dough. It should be soft and pliable, not too sticky or dry. If it feels too sticky, add a bit more flour; if it’s too dry, add a few more drops of water. Knead for about 5-7 minutes, or until the dough is smooth and elastic.
  4. Rest the dough: Cover the dough with a damp cloth or plastic wrap and let it rest for 15-30 minutes. This allows the flours to fully hydrate and makes the dough easier to handle.
  5. Divide the dough: After resting, divide the dough into small, equal-sized balls, about the size of a golf ball.
  6. Roll out the rotis: Dust your rolling surface and rolling pin with some gluten-free flour. Take a dough ball, flatten it with your palms, and roll it out into a circle of about 6-7 inches in diameter. Repeat this step for each ball of dough.
  7. Cook the rotis: Preheat a non-stick pan or tava over medium-high heat. Place a rolled-out roti on the hot pan. Cook for about a minute, or until you see small bubbles forming. Flip it and cook the other side for another minute. If you like, you can add a dab of ghee or oil to make it richer and add some flavor. Repeat for all the rotis.

And there you have it – your gluten-free rotis are ready! They are best enjoyed fresh and can be served with any curry, dal, or even used as a wrap. These rotis bring the warmth of Indian cuisine to your table, keeping it authentic, delicious, and gluten-free.

If you liked this recipe, you will love our Gluten Free Naan Bread Recipe

Disclaimer: Please consult a dietician if you are uncertain of any of the ingredients used in this recipe.