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
*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.