8 Easy Tips for Gluten-Free Indian Cooking

4. Adapt bread-making techniques for gluten-free rotis and parathas

Turning gluten-free dough into pliable rotis looks hard, but a few technique changes help. Use a binder like a teaspoon of psyllium husk or a pinch of xanthan gum per cup of flour if you want wheat-like elasticity; otherwise, rely on a higher oil and water ratio and gentle handling. Pat dough between two sheets of parchment or plastic rather than rolling when it tears easily. Cook on a hot tawa with a light press using a cloth-wrapped spatula; avoid trying to puff them like wheat rotis—texture will differ but flavor will be excellent. For layered parathas, use a thin oil layer and fold gently, then shallow-fry until golden. When packing for tiffin, wrap bread in a clean cloth to retain softness and add a smear of ghee for richness; these tips help the bread travel well without losing taste or texture.