Gluten-Free Chapattis

Mix flours and salt together. 

Mix in oil

Mix in water.

Make 8 balls and use a rolling pin to roll out thin.

Use rice flour for rolling chapattis out on waxed paper

Brush oil on chapattis while cooking 30 seconds per side, a few times, in a hot cast iron pan, one at a time. Keep warm in the oven.

Serve with Red Lentil Curry or a chick pea curry thickened with 1/4 cup tapioca flour dissolved in 1/2 cup cold water.

Chick pea curry is quick and easy if you've frozen bags of cooked chick peas. (I save time by cooking 4 cups of dry chick peas and then freezing 2 cup baggies of drained chick peas to use in hummus, curry and quinoa salad.)

Dice: 2 cloves garlic and an onion

Slice 2 stalks celery and 1 large carrot

Stir-fry all this in oil in a medium pot. Add 3 cups of boiling water and 2 bouillon cubes. Add 2 cups of other raw you have. (I add a jar of our home-canned green or yellow beans right at the end.) Cook until veggies are tender – about as long as it takes to make the chapattis (if you've measured out the flours first.)

Update to come. The photo is of my mistake! It turns out I forgot I switched containers for my unbleached wheat flour and brown rice flour. So these 'successful' chapattis were actually 50% wheat. I'll try again soon with real gluten-free flours.