Roti [Dairy free, Gluten free, Grain free, Sugar free]

Making Roti for my family recently with processed flours made me realise how simple it is to actually adapt the recipe for a Paleo lifestyle just using alternative flour blends.  The ingredients for processed flour roti, is bread or cake flour or maize meal, boiling water and ghee with salt to taste – looking at the consistency of the flours, this recipe makes it a direct match for the real thing.  The ghee adds to the taste of this roti.

The art of roti making is Indian in origin, the manner in which you roll the roti into round discs is a quick effortless rolling motion which involves brisk wrist movement, I was taught  – or you could invest in a roti press and if all fails,  use a side plate to cut out the round disc shape! My paternal grandmother churned out 3-4 dozen roti’s a day to feed her large family and extended family too, and often making it while the family sat at the dinner table, ensuring (to repeat exactly in Indian-speak) that there is hot-hot roti to complement the hot-hot curries!

Roti will accompany most fish, meat and vegetable curries, and can be added with fillings of choice as the much favoured roti roll.  It is best enjoyed warm.


1 cup almond flour
1 cup tapioca flour
1/2 tsp Himalyan or Sea salt
4 Tblsp melted Ghee or light tasting olive oil
6 Tblsp. warm water

Here’s How

  • Measure the flours by dipping the measuring cup into the flour and scraping the top with a knife (this is important – pouring the flour from the bag into the cup will result in much less flour). Place the almond flour, tapioca flour and salt into a mixing bowl. Mix together until well combined.
  • Add the ghee or oil to the flour mixture and stir until incorporated into the flour (mixture will be lumpy). Add the water to the bowl and stir until well combined. Transfer the dough to a cutting board or flat surface and knead the dough for about 1 minute (the dough should be moist but not sticky). If dough is too wet, add a little more almond flour. If too dry, add a little more warm water (1/2 tsp. at a time).
  • Place a large pan or thava/griddle pan over medium-high heat. Separate the dough into 8 pieces, knead each piece with your hands for about 30 seconds, then roll each piece into a ball and place the balls back in the mixing bowl (keep the dough covered with a dish towel when not using). Place a ball on a board or flat counter surface, lightly dusted with almond or tapioca flour, and flatten and roll into disc shapes, noting that this is a soft dough, and requires dexterity of movement – you may want to combine 2 or three of the balls, which will result in a thicker roti.
  • Place the roti into the hot non-stick pan, electric smooth surface griddle, or thava and cook until bubbly. Flip the roti over and cook the other side for another 1-2 minutes. Do not overcook the roti – you want it to be soft with small golden brown spots on surface.
  • Store the roti in an airtight container, then continue rolling out and cooking the remaining dough balls. Best served immediately.

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Prava Singh

A Mom, daughter, wife, sister, aunt and friend experiencing life through an evolutionary body with a revolutionary mind... A recent past former Type 2 insulin dependent and hypertensive walking time-bomb for 13.5 years, I have made positive lifestyle changes that has aided and abetted my health status for my overall betterment. Passionate about all things food, with a proud Indian heritage, I regularly blog my culinary attempts that have worked for me in my endeavours to break the shackles of food addictions and food slavery. Passionate about people too, my decision to share these endeavours is driven by informing others that a lifestyle change through food is indeed possible. I have indeed survived high school and survived life too in the most interesting and thought-provoking ways. Having lost over 50kgs of excess weight in just under a year, I have reclaimed my life and am thoroughly enjoying the journey.

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8 Responses

  1. Penny Jane says:

    I absolutely love the way you post pics as you progress. I wish you would turn professional at this, Pravs, the world needs to know your talent!

  2. Prava Singh says:

    Awww, thanks Pen hun…I love cooking…not sure if I will cope professionally lol. thanks babe xxx

  3. Shaleen says:

    Hi Prava, amazing blog!
    Where do you purchase your ingredients from?

    • Prava Singh says:

      Hi Shaleen, thanks alot! My purchases are varied, so herbs and spices, and nut flours are from dischem or a health store, fruit and veggies from fresh produce stores including Checkers, PnP, Woolies, Food lovers, veggie land. Coconut milk is often home made but I have used the Mayfair brand. Ghee is home made too. Almond flour, flax flour and coconut flour is often home made too.

  4. Shaista says:

    Hi Prava the roti is breaking as it’s rolled out. Is there a way to stop that?
    Thanks Shaista

    • Prava Singh says:

      Hi Shaista, you need to ensure that 2-3 balls are combined. It mustn’t be too think when rolled out like the normal flour roti. It’s a thicker roti. I tried with 1 ball and it broke two, so I added 2 more. It’s not as soft as the flour or maize roti when cooked. Let me know how it turned out.

      • Shaista says:

        Dear Prava got the hang of it finally. It was slightly thick and I didn’t use the rolling pin just my fingers patting it down on a flat surface and lifting carefully on the frying pan. Had it with the chilli chicken spinach recipe. At least now I don’t feel sorry for myself for not being able to have normal roti. Thank you for sharing.

  5. Shaista says:

    Hi Prava I struggled a bit but got it finally! Didn’t use the rolling pin just my fingers to shape the roti on the flat surface. Now at least I don’t feel sorry for myself for not being able to have normal roti. Thanks for sharing

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