Gluten-free chapatis

I didn’t have any gluten free flour (I think it’s virtually impossible to buy any flour at all at the moment) so I cobbled these together last night at the last minute to go with the Indian beef (instead of naan bread or normal flour chapatis) and scribbled down the method and the ingredients as I was going along – they worked really well and were delicious but were definitely not rigorously researched so please bear that in mind!

You don’t have to use basmati rice – any white long grain rice will do – but basmati has the best flavour. I added cumin seeds but you could add a variety of other flavours such as chopped fresh coriander, crushed coriander seeds, crushed garlic or nigella seeds.

Makes 10 chapatis of around 15cm in diameter

  • 250g potatoes, peeled
  • 200g ground rice (or 200g basmati rice and a blender*) plus extra for dusting
  • 1 tsp olive oil plus extra for frying
  • 1 tsp cumin seed
  • salt & pepper

*For this recipe you will either need ground rice or some basmati rice and a good blender. If you’re grinding it yourself, pour the rice into the blender and blitz until it is finely ground (it’s a good idea to do a small tester first to make sure your blender can get it fine enough as it mustn’t be too coarse and gritty). I ground a 500g bag of rice in three batches. It didn’t come out as fine as flour but wasn’t far off.

  1. Boil the potatoes then drain them, retaining the cooking water.
  2. Mash the potatoes and set aside.
  3. Pour 200ml of the potato water into a saucepan and bring to the boil. Turn off the heat, pour in the ground rice and stir well.
  4. Add the mashed potatoes, olive oil, cumin seeds and seasoning and stir well to combine. You should now have a thick dough. If it looks dry and crumbly, add a little more water.
  5. Lightly dust a work surface with ground rice and turn out the dough. Knead briefly then divide into 10 pieces and roll each piece into a ball.
  6. Working with one piece at a time, ensure that the work surface is kept well dusted. Because the chapati dough is gluten-free, it won’t be as robust as wheat flour chapatis so you will need to be gentle with it. Roll each ball out until it is around 15cm in diameter.
  7. Heat some oil in a frying pan and fry each chapati until golden brown on both sides. Transfer to the oven to keep warm while you cook the rest.