To prevent gluten-free roti made from jowar or ragi flour from crumbling, use warm water to knead the dough, add a binding agent like tapioca starch or potato starch, and rest the dough for at least 30 minutes before cooking.
Detailed Explanation:
Gluten provides elasticity and structure to traditional wheat-based roti. Since jowar (sorghum) and ragi (finger millet) flours lack gluten, they tend to crumble easily. Here's a step-by-step guide to making soft, non-crumbling gluten-free roti:
- Choose Your Flour: Select either jowar flour, ragi flour, or a blend of both. You can also experiment with adding a small amount of other gluten-free flours like amaranth or buckwheat flour.
- Add a Binding Agent: Incorporate a binding agent to improve the dough's texture. Tapioca starch (also known as tapioca flour) or potato starch work well. Use about 1-2 tablespoons of starch per cup of gluten-free flour.
- Use Warm Water: Knead the dough with warm water instead of cold water. Warm water helps to hydrate the flour better and improves binding. Add water gradually until the dough comes together.
- Knead Well: Knead the dough for at least 5-7 minutes. This helps to develop some structure and elasticity, even without gluten. The dough will still be less elastic than wheat dough, but kneading is crucial.
- Rest the Dough: Cover the dough with a damp cloth and let it rest for at least 30 minutes, or even up to an hour. Resting allows the flour to fully absorb the water and improves the dough's pliability.
- Roll Carefully: Dust your rolling surface with gluten-free flour. Gently roll out the roti to your desired thickness. You can also place the dough between two sheets of parchment paper or plastic wrap to prevent sticking and make rolling easier.
- Cook Properly: Heat a flat griddle or tawa over medium heat. Cook the roti on one side until small bubbles appear, then flip and cook the other side. Finally, puff up the roti by pressing it gently with a clean cloth or tongs.
Pro Tip:
Adding a tablespoon of oil or ghee to the dough can also help improve its texture and prevent it from drying out and crumbling.