Kuttu ki Roti , a gluten-free flatbread made from buckwheat flour, is a bread from Indian cuisine, particularly eaten during periods of religious fasting. It is simple to prepare and can be served with curries or stir-fried vegetables. Buckwheat flour provides a unique nutty flavor and makes this bread nutritious, rich in fiber and perfect for a gluten-free diet.

Kuttu ki Roti (India)

India

Print the recipe

Pin Recipe

Preparation time 5 mins Cooking time 20 mins Total time 25 mins

Difficulty: Beginner Servings: 4

Author: Gluten Escape

Ingredients

Servings

• 100 g buckwheat flour (kuttu)

• 1 boiled and mashed potato (optional for binding)

• ¹ ⁄ ₂ tsp salt

• ¹ ⁄ ₄ tsp cumin powder (optional)

• Warm water, depending on consistency

• Oil for cooking

Preparation

1. In a bowl, mix the buckwheat flour, crushed potato, salt and cumin powder.
2. Add warm water gradually to form a smooth, pliable dough. The dough should be soft enough to roll, but not too wet.
3. Divide the dough into small balls, then roll each ball into a flat disk 10 to 15 cm in diameter. You can use a little buckwheat flour to prevent the dough from sticking.
4. Heat a non-stick pan over medium heat. Place the roti in the pan and cook for 2 to 3 minutes on each side, until lightly browned and bubbles appear.
5. Brush with a little oil or ghee while baking to make the bread crispier.
6. Serve hot with curry, vegetables or natural yogurt.

Tags: Indian Kuttu ki Roti, gluten free Indian bread, buckwheat bread,

Rate this recipe: