How to make gluten free chapatti


Traditionally chapatti is made from flour and water.


Mrs Khan’s Recipe for Gluten Free Chapatti

This is a real, traditional family recipe for chapati that has been tailored to get the best out of the Gluten Free chapati flour for best results.


  • 3 mugs / cups Eurostar Foods’ Gluten Free Chapati Flour (around 300g)

  • Enough warm water to make a dough (around 200ml)

  • 1 table spoon of milk

  • ½ teaspoon salt


  1. Put the gluten free chapati flour into a large bowl

  2. Add the water in small amounts to the flour to bind it – keep in mind that you are adding milk later, be careful not to make the dough too wet

  3. Knead the mixture together properly so that its sticks together – around 5 minutes

  4. Add the milk and salt and knead it in for another 5 minutes

  5. Dust plenty of flour over your rolling pin, and also to your work surface, make sure the flour is dry, this will stop your dough from sticking

  6. Roll the mixture together and leave it to stand in a warm sport, for at least one hour. After an hour, form the dough into small balls and flatten down

  7. Make as round as you can and roll out with a rolling pin into shape, I would suggest making the roti’s thicker rather than too thin as if too thin they will fall apart

  8. Heat in a frying pan or tawaa (chapati pan) until golden brown.