Gluten Free Missi Roti Indian Bread (Soy & Vegan Free)

Gluten Free Missi Roti Indian Bread (Soy & Vegan Free)

Gluten Free Missi Roti Indian Bread

Perhaps its due to my fondness for Indian Buffets- that I got this idea in my head that whenever we ate Indian Food it needed to be a Giant Feast. You know with the Bread and The Main Chicken Curry and the side dish of Chana Masala or Vegetable Korma (my favorite) along with the Basmati Rice. So needless to say - when I make Indian I make A LOT of food and I find it takes a significant amount of time (which I never mind by the way)

I needed a bread recipe that was dependable (and Healthy) that I knew I could quickly throw together to go with any Indian Meal I prepared - so this is where my quest took me. and let me tell you this bread will be ready to serve within 30 minutes (Or less)... AND the best part- you cant screw this recipe up. This bread- just so you are aware is quite different than Naan. (I wouldn't want you to think it is Naan and then feel baffled when it is something quite different)

Today when I made this bread we ate it with It was a delightful meal that took me only 30 minutes to make!

Gluten Free Missi Roti Indian Bread


  • 1 Cup Garfava Flour
  • 1/2 cup Millet Flour (Or Brown Rice Flour)
  • 1/2 cup Arrowroot
  • 1 teaspoon Xanthan Gum (or Guar Gum if you need to avoid Corn)
  • 1/2 teaspoon Freshly Ground Black Pepper
  • 1/2 teaspoon Tumeric
  • 1 tablespoon Cumin Seeds
  • 1 teaspoon Salt
  • 1 tablespoon Garlic Powder
  • 1 Small Onion Chopped
  • 1 tablespoon Oil
  • 1/2 cup Warm Water
  • Earth Balance Butter for Cooking


  1. In a Bowl Combine The Flours, Arrowroot, Xanthan Gum, Pepper, Turmeric, Cumin Seeds, Salt and Garlic Powder. Mix in the fresh chopped Onions.
  2. Make a well in the center of the Bowl and Pour in the Oil and 1/4 cup of the water. Mix using a spoon and then your hands- continue slowly adding the water until the dough comes together. (I just dumped the full half cup into mine right away and noticed that the dough was sticky at first - but as I Kneaded it - it absorbed the water)
  3. Divide the dough into 4 equal pieces. Flour a Clean Surface with additional Arrowroot. (You will not need a significant amount) Roll the Ball of dough in the Arrowroot and Roll out Flat. The thickness you choose is up to you- (Keep in mind that when it is cooked it will not change thickness) I would suggest rolling it to about an 1/8 of an Inch.
  4. Heat a Skillet and swirl in some Earth Balance Butter- Place the Roti into the Skillet and Cook until Golden Brown- Add another dab of butter and flip to cook the other side. It will only take a few minutes to cook each Roti.
  5. Serve warm!

Try Throwing in a TBS of Fresh chopped Cilantro, Finely Chopped Spinach and Or A Fresh Chopped Green Chili to the dough for even more flavor!

Brittany Angell

6 comments | Leave your own

  1. Sarena (The Non-Dair

    The flatbread looks delicious! I am a flatbread lover and
    garfava gives it such a great flavor!

  2. Miranda

    Love this! Would like to invite you over to Fat Camp Friday
    @ Mangoes and Chutney. The linky is up all weekend and one blogger
    from the linky party is featured every Wednesday.

  3. Ricki

    Looks fabulous! And I even have all the ingredients to make it. 🙂

  4. Sophie

    MMMMMMMMMMMM,..those Idian roti breads looks amazing, tasty & apart too!

  5. Anu

    Hi Brittany,
    Have you ever made these with just Besan (the Gar part of Gafarva)? I recently made one of your waffle recipes – which was spot on – and would like to try this, except I only have Besan on hand.

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