- 2 Cups Bob’s Red Mill Gluten Free Homemade Wonderful Bread Mix*
- 1 tbs baking powder
- ¼ cup vegetable oil
- ½ cup plus 2 tbs warm water
- ½ tsp sugar (optional but helps with the taste)
- Tapioca flour for dusting (any other finely ground GF flour or starch will work)
- Oil for shaping dough
- Combine the bread mix and the baking powder. Sift into a bowl.
- Add the oil, warm water and sugar if using and knead into the dough until it holds together and is fairly smooth. The dough should be somewhat sticky and not stiff. Working with wet hands will help.
- Lightly flour your work surface. With wet hands pinch off pieces of dough to form 4-6 balls. It may be best to work with smaller pieces until you get accustomed to working with gluten free dough.
- Knead and roll the dough lightly around on the floured surface to form a smooth ball. Use a light touch and as little flour as possible.
- Add a little oil to the palm of your hands and rub over the ball of dough. Set aside on a greased surface or bowl. Repeat the process with the remaining pieces of dough. Cover the rounds with a warm tea cloth and leave to rest for at least ½ hour.
- Once the dough has rested, heat a tawa to moderate.
- Keeping the remaining pieces covered, on a lightly floured surface gently roll out one of the dough balls to about ½ inch thick. Turn the dough occasionally and add a little flour at a time to prevent the dough from sticking to the surface or tearing.
- Place the roti on the tawa to cook. Small bubbles will appear and the edges of the roti will set. The roti will not colour as richly as it’s wheat based relative. Once the edges are set and the roti has pulled away from the tawa, flip and cook the other side. If you are familiar with making traditional sada, you can try swelling the roti directly over the flame of a gas range. Alternately place the cooked roti on a plate, cover with a tea cloth and microwave for about 10 seconds to swell the roti.
- Once the roti has finished cooking stack on a plate and cover with a warm tea cloth or two. The roti is best served warm. To store wrap and freeze immediately as it’s cooled. Reheat and serve at once.