1 cup GF all-purpose flour mix
1 teaspoon baking powder
1 tablespoon vegetable oil or melted butter
¼ -½ cup milk or soymilk
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon sugar
3 tablespoons ghee, oil or butter, for frying
Mix your dry ingredients in a small bowl. In another, mix your eggs, milk, and butter/oil.
While whisking, add your wet ingredients to your dry until well combined. Check for thickness - you want the batter pancake-thick, not crepe-thick. Add additional flour or milk as needed to get there.
Melt ½ tablespoon butter or ghee in a cast iron skillet over medium-high heat. Grab a large spoon.
Using a circular motion, spoon batter into your hot skillet, around and around, until you've overlapped enough batter to give the pancake some substance. You'll use 3-4 large spoonfuls of batter for each roti. When you see browning around the edges of your 'cake, carefully edge your spatula under and flip the roti. You want some dark spots, which can take longer with GF flour than normal, so be patient.
Keep the roti warm in a 200 degree oven until ready to serve. They'll stay softer that way!
Recipe Courtesy: No Face Plate
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