Oats Roti- Gluten Free Roti Recipe

Ingredients

• 1 cup rolled oats yield about ¾ cup oat flour
• 2 tablespoon besan
• ¾ to 1 cup water boiling, start with ¾ cup and add more if needed
• ¼ teaspoon salt
• 2 teaspoon avocado oil plus extra for cooking

Steps

1. Make sure that the blender jar is completely dry. Add the oats to the blender and blend until they form a fine flour. You will need to stop, scrape and mix a few times in between. Sieve the ground oats flour using a fine mesh to get rid of big particles. The finer the oats atta is, the softer the roti is. Blend back the oats remaining in the sieve and repeat. Oats atta is ready. Reserve ⅓ cup oats atta to use while rolling the rotis.
2. Prepare The Oats Atta Dough
3. In a large mixing bowl, mix together oats atta, besan, salt and oil. Pour boiling water a little at a time and using a soft spatula, combine together. At this point, it will appear quite sticky and messy. Don't worry. Cover and let rest for 20 minutes. This helps the flour to absorb the water and it swells and the stickiness is reduced.
4. Once rested, oil your palms and knead the dough for 1-2 minutes.
5. On a lightly floured surface, divide the dough into 6-7 equal parts and flatten each dough using your palm. I like making smallish rotis because I feel that these rotis make you feel fuller easily. You can make as big or small as you like.
6. Dust your rolling surface as well as each dough ball with loose oats flour. Roll using a rolling pin into a 5 or 6 inch circle dusting with flour as needed.For a neat shape, place a bowl on the rolled dough and cut all around into a neat circle.
7. Alternatively- you can use a tortilla press if you own one (I do the same).
8. Place the roti on a hot tawa and let cook for 8-10 seconds on first side. Using a spatula, flip and let cook for 4-5 seconds on the other. Smear a teaspoon of oil on each side and cook until small brown spots appear. Serve warm.