Recipe Vortex

1 cup of Almond Flour

1 cup of Arrowroot Flour plus extra for dusting the dough

4 tsp of xantum gum

2 tsp of baking powder

½ cup plus 2 tbsp of warm water

pinch of salt (optional)

3 tsp of melted ghee

½ cup of avocado oil or similar oil for cooking

Parchment Paper

Combine the almond flour, arrowroot flour, xantum gum, salt and baking power in a large bowl and mix together well

Then add the water and bring together to form a soft but stiff dough

Let the dough rest for 30 minutes, then divide into 3 large balls. Then divide each of the 3 balls into two

Roll one ball out until it is paper thin, the place on a sheet of parchment paper and set aside

Then roll another ball out until paper thin and brush with about 1 teaspoon of melted ghee

Next add the first rolled out dough on top of the dough covered in ghee

You use a pizza cutter to cut the rolled out roti into rounded edges

Then using your rolling pin, roll the roti to seal the two layers together

Next place your skillet or tawa on medium heat and bring up to temperature

When skillet is hot but not smoking Add roti to a skillet and cook until large air pockets form on top of the roti. This should take about 1 minute

Then flip the roti over, brush with oil and flip again.

Next brush the roti with some more oil and flip one more time

Allow the roti to cook until lots of brown spots form on the roti then remove from heat. This step should take about 1 to 2 minutes

Gently clap the roti to separate the layers and give the top a slightly flakey roti look

Allow to cool before serving

Notes

This will not taste exactly like parathas but it is the closest thing I've made

It will not get really flaky and fluffy but there will be layers

This gluten free roti works really well for wrapping up chicken and other curries

To reheat the roti, place in a damp paper towel and microwave for 30 second increments until you get the desired temperature