GLUTEN-FREE: ROTI (FLATBREAD) WITH CARROTS, CORIANDER, AND MINT

These gluten-free rotis (flatbreads) are adapted from the late culinary mastermind Tarla Dalal.

The gluten-free dough can be a bit tricky to work with, especially if you add too much water. So start slowly, and once most of the dough is clumped together, add water 1-2 tbsp. at a time to finish binding it into a smooth dough. Since there isn't any gluten to work with, you don't need to knead the dough a lot to make it supple. Just knead it enough to get a smooth uniform dough and you're golden.

Gluten-free: Roti (Flatbread) with Carrots, Coriander, and Mint

makes: 6 rotis (flatbreads)

For the dough:

- 1/4 cup brown rice flour (or white rice flour if you don't have brown)
- 1/4 cup quinoa flour
- 1/2 cup grated carrot
- 1/4 cup coriander, finely chopped (leaves and tender stems)
- 2 tbsp. finely chopped mint leaves (4-5 sprigs of mint)
- 1/4 tsp. turmeric powder
- 1/2 tsp. salt
- 1 tsp. oil (I use coconut oil but use any oil you want)
- 1/2 green chile, minced (optional)
- 1 clove garlic, minced (optional)
- 3/4 cup warm water

For rolling and cooking:

- 1/2 cup quinoa or rice flour, for rolling
- 1/8 cup oil, for cooking (I use safflower/grape seed oil. I would not recommend olive oil!) 

1. For the dough: Combine all the ingredients for the dough except water in a large bowl. Add water 1/4 cup at a time and knead into a soft (but not sticky) dough. Let the dough rest for 10 minutes.
2. Rolling and cooking: Heat a skillet (or griddle) on medium-high heat. Divide the dough into 6 equal portions.
3. Roll out one portion into a 5 - 6 in. diameter circle. While rolling, use enough quinoa or rice flour to keep the dough from sticking to the rolling surface and pin.
4. Turn the heat to medium and put the roti on the skillet. When it starts to bubble slightly or the dough changes colour, flip it over and brush a little (about 1/2 tsp.) oil on the surface. Let it cook for 30 - 40 seconds and flip it over again. Brush another 1/2 tsp. or so oil on the surface and finish cooking till it turns golden brown in colour on both sides. A couple of black spots are ok, too many black spots means the heat is too high, so turn it down.
5. Repeat with the rest of the dough
6. Serve immediately or store in an airtight container and reheat when needed.