Buckwheat(Kuttu) flour aloo(potato) roti perfect gluten free roti(flatbread) seasoned with ajwain and red chili flakes. Serve hot with some curry of your choice or with some plain yogurt.
I find this flour easy to work with than other gluten free flours. They can be eaten alone or rolled up as a wrap with some chutney.
Dough rest time:15-20mins
1 medium size boiled potato(peel the skin and mash it with back of the fork. Set aside)
3/4 cup buckwheat flour
pinch of salt
few drops of water
1/2tsp Ajwain seeds(Caraway seeds)
1/2tsp red chili flakes
-In a large mixing bowl add all ingredients except water and mix well.
-Slowly add few drop of water until you form a firm dough. Cover and rest the dough for 15-20mins.
-Divide the dough into 6 each part and take one part of the dough dust it with some flour and Place one part of the dough in between a parchment paper or cling wrap roll out into a circle by using a rolling pin.
-Once the griddle is hot enough place the roti and cook until you see brown spots evenly on both sides.
-Apply some ghee and serve hot with some curry or yogurt or eat as is.
-Boiled potato in this recipe help binds the flour and provide moisture to the dough to make soft roti’s.