Chapati is a soft, unleavened flatbread from East Africa and South Asia, traditionally made with wheat flour, water, and salt. This gluten-free version swaps in a blend of rice and tapioca flours with xanthan gum to mimic the stretchy, pliable texture of the original, so you can still roll it thin and cook it in a dry skillet until it puffs. The result is a tender, slightly chewy flatbread that works perfectly for scooping curries, stews, or vegetables.
Ingredients
- 1 cup (140 g) white rice flour
- 1/2 cup (60 g) tapioca starch (or cornstarch)
- 1/2 cup (60 g) sorghum flour (or additional rice flour)
- 1 tsp xanthan gum
- 1/2 tsp salt
- 1 tbsp (15 ml) neutral oil (like sunflower or canola), plus more for brushing
- 3/4 cup (180 ml) warm water, plus 1–2 tbsp (15–30 ml) extra if needed
Instructions
- In a large bowl, whisk together the rice flour, tapioca starch, sorghum flour, xanthan gum, and salt until well combined.
- Add the oil and warm water. Stir with a wooden spoon until a shaggy dough forms. If the dough seems too dry and crumbly, add the extra water 1 tablespoon at a time until it comes together.
- Turn the dough out onto a lightly floured surface (use rice flour). Knead for 2–3 minutes until smooth and slightly elastic. The dough should be soft but not sticky. If it sticks, dust with a little more rice flour.
- Cover the dough with a damp kitchen towel and let it rest for 10 minutes. This helps the flours hydrate and makes the dough easier to roll.
- Divide the dough into 8 equal pieces and roll each into a ball. Keep the balls covered with the damp towel while you work.
- Heat a cast-iron skillet or non-stick frying pan over medium-high heat. It should be hot enough that a drop of water sizzles immediately.
- Take one dough ball and flatten it into a disc. On a lightly floured surface, roll it out into a circle about 6–7 inches (15–18 cm) in diameter and about 1/8 inch (3 mm) thick. Try to keep it even.
- Carefully lift the rolled chapati and place it in the hot dry skillet. Cook for 30–45 seconds, until bubbles start to form on the surface and the bottom has light brown spots.
- Flip and cook the other side for another 30–45 seconds. If you like, press gently with a spatula to encourage puffing, but it’s not essential.
- Remove from the skillet and brush lightly with oil (optional). Place in a clean kitchen towel to keep warm while you cook the remaining chapatis.
- Repeat with the remaining dough balls. Serve warm.
Tips
- Flour blend: If you don’t have sorghum flour, you can use all rice flour, but the chapatis may be slightly more brittle. A blend of rice and tapioca gives the best texture.
- Don’t overwork the dough: Over-kneading gluten-free dough can make it tough. Knead just until smooth and cohesive.
- Rolling: If the dough cracks at the edges while rolling, it’s too dry. Add a teaspoon of water at a time to the dough ball and re-knead.
- Keep warm: Stack the cooked chapatis in a clean cloth napkin or towel. The steam keeps them soft and pliable.
Serving Suggestions
Serve these chapatis warm alongside lentil curries, chickpea stew, or any saucy vegetable dish. They’re also great for wrapping spiced potatoes or grilled vegetables. In East Africa, they’re often enjoyed with beans and cabbage.
Variations
- Herb chapati: Add 1/4 cup (10 g) finely chopped fresh cilantro or parsley to the dough before kneading.
- Garlic chapati: Mix 1 teaspoon garlic powder into the dry ingredients.
- Whole grain: Replace the sorghum flour with brown rice flour for a slightly nuttier flavor.
Storage and Reheating
Store leftover chapatis in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. To reheat, warm them in a dry skillet over medium heat for about 30 seconds per side, or wrap in a damp paper towel and microwave for 10–15 seconds. They are best eaten fresh, but reheating works well.
Frequently Asked Questions
Why is my gluten-free chapati cracking when I roll it?
This usually means the dough is too dry. Add a little more warm water, a teaspoon at a time, and knead until smooth. Also, make sure to rest the dough for the full 10 minutes—this allows the flours to absorb the water.
Can I use a gluten-free all-purpose flour blend instead of the individual flours?
Yes, you can substitute 2 cups (280 g) of a gluten-free all-purpose flour blend for the rice, tapioca, and sorghum flours. If your blend already contains xanthan gum, omit the additional xanthan gum.
Why didn’t my chapatis puff up?
Puffing happens when the skillet is hot enough and the dough is rolled thin. If the heat is too low, the chapati cooks slowly and doesn’t puff. Make sure the skillet is hot before adding the dough, and don’t roll it too thick.
Can I freeze the dough or cooked chapatis?
Yes, both work. Wrap the dough balls tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before rolling. Cooked chapatis can be frozen in a zip-top bag for up to 2 months; reheat directly from frozen in a dry skillet.
What can I use instead of xanthan gum?
You can use psyllium husk powder (about 1 teaspoon) or ground flaxseed (about 1 tablespoon) mixed with 2 tablespoons of water as a binder. The texture will be slightly different, but the chapatis will still hold together.
Is this chapati vegan?
Yes, this recipe uses only plant-based ingredients—no dairy or eggs—so it’s naturally vegan.
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