Gluten-Free Guru



  • 212g GFG chapati flour
  • 1 tsp BP
  • 2 tbs oil
  • 1 tsp salt
  • ½ cup warm water


  1. Add salt and baking powder to flour
  2. Rub in oil
  3. Bind with warm water
  4. Leave dough to rest for 20mins
  5. Roll into balls
  6. Roll with rolling pin into flat round shapes
  7. Cook on dry griddle, flipping once
  8. Lightly spread butter once cooked
  9. Serve hot with chicken tikka or paneer tikka
  10. Can keep in fridge in air tight container and be served the next day