This recipe is extremely thorough and we were super impressed how well the roti shell held up to a substantial filling. This is an optional ingredient that will help bind the flour particles together so you get a more pliable and stretchy dough.

We understand not everyone can visit our iconic restaurants as frequently as they would want, so we've made it our mission to deliver exceptional cuisine to you, no matter where you are in the world. They were tricky to get from rolling surface to pan (I ended up rolling long narrow ones the same size and shape as my spatula…) but cooked up beautifully.If you have celiac disease or are following a gluten-free diet due to gluten intolerance or food allergies, be sure to use only gluten-free flours and ingredients in this recipe.

Roll out the dough of your roti as thin as possible, if it tears, it's too thin, you want it to be very thin and the texture very soft as this increases the likelihood of swelling. We feel strongly that those suffering from celiac disease or who have an intolerance to gluten should be able to eat nutritious foods with a similar texture and taste to gluten-containing foodstuffs.

I’d watch each roti rise like a balloon on the hot tawa, my breath moving in tandem with the rise and fall of the magnificent flatbread. Drizzle in the olive oil then start to pour in the hot water, a little at a time, so in other words, do so in increments using a spatula/spoon to form a big pliable doughball (you won't need all of the hot water). It's high fibre gluten-free chapati flour with buckwheat, milled and blended to produce superior and softer chapatis.