Gujarati Oat Rotli
The smell of rotli in my home is pure joy. My mother made it every day when I grew up and I never ate bread with a meal - ever. There was always a warm, thin, perfectly round homemade flat bread to mop up whatever curry my mum cooked up.
I have been trying different ways to make rotli, that’s low carb, and heart healthy for months now. Nothing comes quite so close to rotli than this oat version. Most of the recipes I’ve researched online have some sort of wheat flour in it, but this has none.
I did try it with psyllium husk and I prefer this version the best. Although, if you’re gluten-intolerant, don’t add the husk.
Did you know: There is a massive difference between regular instant oats and old fashioned, or steel cut oats. Instant oats gets absorbed quicker into the body and because of this, can raise your sugar levels quicker. Steel cut oats helps to regulate blood sugar, thanks to the fiber and the lower glycemic index. If you’re looking to control your carb intake because you’re battling type 2 diabetes, this recipe is perfect for you.
Ingredients
1 cup oat flour (whizz 1 cup oats in a blender if you don’t have flour)
1 cup water
1 tbsp olive oil
1 tbsp psyllium husk (omit if gluten-intolerant)
Method
In a small pot, heat water, salt and oil until it begins to boil.
Turn off stove and remove from heat.
Quickly stir in oats.
Leave for 10 minutes.
Knead into dough and divide into 6 balls.
Roll thinly on a floured surface and cut out a large circle.
Repeat until all the dough is used up.
On a crepe pan, or a cast iron pan, brush with a tiny amount of oil and heat each side until it browns a little and cooks well. Turn the rotli only 3 times. No more.
