No More Cracks: Make Perfect Gluten-Free Rotis With These Easy Tricks

There’s more parts to flour than you might believe at first sight, but one of the core components that dictates how soft and fluffy your rotis turn out to be is the protein, gluten. Gluten is the stretchy part in wheat that helps regular rotis stay soft and hold their shape. Without it, flours tend to fall apart or turn stiff. That’s why many gluten-free rotis crack while rolling or break while cooking. But not all hope is lost. Indian kitchens have always used many naturally gluten-free flours like jowar (sorghum), bajra (pearl millet), ragi (finger millet), rajgira (amaranth), singhara (water chestnut), and kuttu (buckwheat). Each has a different taste and texture, but none contains gluten. If you know how to treat these flours, they can still give you soft, flexible rotis. Some people also mix two or three of these flours to get better results and a more complex flavour. The key lies in understanding how these grains behave without gluten and learning how to bind the dough properly. This article will help you fix common issues step by step, so your gluten-free rotis stay soft and don’t crack.

Knead The Dough Right

Gluten-free dough needs more care than wheat dough. You should add warm water slowly and knead gently with your fingers. Don't pour all the water at once as it can result in a sticky dough. The dough should feel soft, pliable but not wet. If it’s too dry, the rotis will crack; if too wet, they’ll stick to the board. Let the dough rest for at least 10 minutes after kneading. This helps the flours absorb water better and makes the dough smoother. You can also apply a bit of oil to your palms while kneading to avoid sticking. Patience really helps with gluten-free flours.

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The Secret Spoonful That Holds It All Together

Psyllium husk, also called isabgol, works like magic in gluten-free dough. It acts as a binder and gives the dough elasticity, just like gluten does in wheat. Just one spoonful of psyllium husk mixed into your flour can make a big difference. It helps the dough come together better and keeps the roti soft after cooking. Make sure to let the flour rest for 5–10 minutes after adding psyllium and water. This gives it time to soak and form a gel. You don’t need any fancy ingredients or machines; a small spoonful of psyllium husk is enough to fix the cracks.

Also Read: Difference Between Pita Vs Roti: How Are The Two Flatbreads Different From One Another?

Roll The Rotis Gently

Rolling gluten-free rotis is different from rolling wheat ones. Since there’s no gluten, the dough doesn’t stretch easily and can break if you press too hard. The best way is to roll them between two sheets of parchment or use a plastic sheet. Dusting with dry flour also helps. Start rolling gently from the centre and turn the roti slightly after every few rolls. If it cracks at the edge, just press lightly with your fingers to fix it. You can also try patting the roti by hand instead of using a rolling pin. Both methods work well with some practise.

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Cook At The Right Temperature

The tawa or pan you use must be hot enough before you place the roti. If it’s too cold, the roti turns hard. If it’s too hot, the roti can burn without cooking inside. Heat the tawa on medium and test by sprinkling a little water; it should sizzle and disappear. Place the roti and wait till you see small bubbles, then flip it. Press gently with a spatula to help it puff. Avoid flipping too many times. Brush a little ghee or oil if needed. When cooked at the right heat, gluten-free rotis turn soft and stay that way for hours.