Oats Roti recipe without wheat flour is a gluten free roti (flatbread) made with rolled oats. These 5 ingredient rotis are very nutritious and easily made vegan. You can serve these oats flatbread with any kind of indian dishes or use them to make wraps or tacos.
I have been working on a gluten free roti recipe for many years. After trying various flours or a combination of flours,finally my search for a delicious gluten free roti ends here with these 100 % wheat free rotis.
We are not gluten free. I love traditional indian rotis. Here is my step by step wheat roti recipe. However, a few months ago, I tried oats roti at my friends place and really loved the taste and texture so much that now I have made them part of our weekly menu. They are a break from usual rotis and kids love them too.
About Oats Rotis
Roti = Flatbread. Oats Roti or Oats Chapati is a flatbread made with oats.These oats roti are :-
- Soft & Super delicious.
- Easy to make with few basic ingredients.
- Wont crack or dry out. You can neatly roll them up to make wraps.
- Very important- they taste good with indian curries and sabzis.
- A really good alternative if you are looking to reduce wheat intake in your diet.
- Great for weight loss-These make you feel full for a long time since oats are rich in protein and soluble fiber. One 6 inch roti is about 80 calories.
Jump to:
Can I make roti with oats?
Yes absolutely. All you need you need to do is grind the rolled oats and make oats atta that is perfect for making rotis. Oats are rich in fiber and nutrient content and due to their extra soft and delicate texture, it is very easy to make a flour with them and thereafter prepare a dough, knead and roll into flatbreads.
Ingredients
You need 5 basic ingredients for making these rotis -
- Rolled Oats - I use old fashioned rolled oats, not instant or quick oats.They taste the best. Make sure that you are using certified gluten free rolled oats. I make my own oat flour (read below).
- Besan (Chickpea flour)- This can be skipped. However, whenever I make gluten free recipe of any kind, I try to use a mix of at least two kinds of flours for enhanced taste. We only need 2 tablespoon of besan and you can leave it out if you wish. In my opinion, besan lends a nutty taste to the rotis and the texture is smoother as well.
- Other Ingredients - Boiling Water, Salt, Oil
How to Make Oat Atta (flour)?
Oats Atta is super easy to make and takes minutes. All you need is rolled oats and a high speed blender. Check the label of the package and make sure that they oats your are using are certified gluten free if you wish these rotis to be gluten free. Homemade oats atta is
- super cheap to make at home versus buying pre made oats flour.
- quality control- you control the quality of oats going in.
Make sure that the blender jar is completely dry. Add the oats to the blender and blend until they form into a fine flour. You will need to stop, scrape and mix a few times in between.
Sieve the ground oats flour using a fine mesh to get rid of big particles. The finer the oats atta is, the softer the roti is. Blend back the oats remaining in the sieve. Repeat.
Thats it, your oats atta is ready. Store it in a dry air tight container for months! You can use it to make rotis any time you want.
How To make Oats Roti At Home (Step By Step)
Grind the Oats, as explained above and in the recipe card. Save some oats flour to be used while rolling later. Alternatively, you can use store bought oat flour.
Prepare The Oats Atta Dough- By mixing together oats atta, besan, boiling water, salt and oil. Mix using a soft spatula. Cover and let rest for 20 minutes. This helps the flour to absorb the water.
Knead The Dough for 1-2 minutes.
Divide into 6-7 equal parts and flatten each dough using your palm. I like making smallish rotis because I feel that these rotis make you feel fuller easily. You can make as big or small as you like.
Dust your rolling surface as well as each dough ball with loose oats flour. Roll using a rolling pin into a 5 or 6 inch circle dusting with flour as needed. For a neat shape, place a bowl on the rolled dough and cut all around the edges into a neat circle. Alternatively, you can use a tortilla press if you own one (I do the same) to shape the rotis.
Place the roti on a hot(not super hot) tawa and let cook for 8-10 seconds on first side. Using a spatula, flip and let cook for 4-5 seconds on the other side. Smear a teaspoon of oil on each side and cook until small brown spots appear. Serve warm.
Tips
- You can add some spices like cumin, kasuri methi to the dough if you wish.
- Oil your palms before kneading the dough.
- Use a 6 inch bowl or plate to cut the roti into round shape after rolling.
- You can easily double the recipe.
- You can skip the besan (chickpea flour) if you wish.
- Dont cook the rotis on too low or too hot tawa.
Tips for Troubleshooting The Oats atta Dough: -
If you feel that the dough is sticky after resting, add a little dry oats flour and knead.
If you feel that the dough is dry after resting- add a little hot water (1-2 tablespoon) and incorporate.
Serving & Storage
These rotis are best served warm with sabzi like rasedaar baigan or aloo bhindi & yogurt or as you like. You can store them for 2-3 days in the fridge. To reheat simply place them on a hot tawa and warm for couple minutes, flipping once.
These rotis can be frozen for a month. Stack the cooled rotis on top of each other with a piece of parchment in between two rotis. Thaw and reheat.
FAQ
I found that oats roti tastes little sweeter and chewier than wheat roti. For me the biggest surprise was how well it paired with our traditional indian curries and how soft they turned out. You can easily break them using two fingers.
Instant or quick oats are made by pre cooking the oats to shorten their prep time.I feel that quick oats are mild in taste. I recommend using rolled oats (old fashioned) for the best tasting rotis.
These roti are super healthy. They are full of fiber and rich in complex carbohydrates. I use very little oil in my recipe.
Oats Roti- Gluten Free Roti Recipe
Equipment
- 1 tawa or cast iron skillet/griddle
- 1 rolling surface & pin tortilla maker
Ingredients
- 1 cup rolled oats yield about ¾ cup oat flour
- 2 tablespoon besan
- ¾ to 1 cup water boiling, start with ¾ cup and add more if needed
- ¼ teaspoon salt
- 2 teaspoon avocado oil plus extra for cooking
Instructions
Grind The Oats to Make Oats Atta
- Make sure that the blender jar is completely dry. Add the oats to the blender and blend until they form a fine flour. You will need to stop, scrape and mix a few times in between. Sieve the ground oats flour using a fine mesh to get rid of big particles. The finer the oats atta is, the softer the roti is. Blend back the oats remaining in the sieve and repeat. Oats atta is ready. Reserve ⅓ cup oats atta to use while rolling the rotis.
- Prepare The Oats Atta Dough
- In a large mixing bowl, mix together oats atta, besan, salt and oil. Pour boiling water a little at a time and using a soft spatula, combine together. At this point, it will appear quite sticky and messy. Don't worry. Cover and let rest for 20 minutes. This helps the flour to absorb the water and it swells and the stickiness is reduced.
- Once rested, oil your palms and knead the dough for 1-2 minutes.
Roll The Rotis
- On a lightly floured surface, divide the dough into 6-7 equal parts and flatten each dough using your palm. I like making smallish rotis because I feel that these rotis make you feel fuller easily. You can make as big or small as you like.
- Dust your rolling surface as well as each dough ball with loose oats flour. Roll using a rolling pin into a 5 or 6 inch circle dusting with flour as needed.For a neat shape, place a bowl on the rolled dough and cut all around into a neat circle.
- Alternatively- you can use a tortilla press if you own one (I do the same).
Cook the Rotis
- Place the roti on a hot tawa and let cook for 8-10 seconds on first side. Using a spatula, flip and let cook for 4-5 seconds on the other. Smear a teaspoon of oil on each side and cook until small brown spots appear. Serve warm.
Notes
- You can add some spices like cumin, kasuri methi to the dough if you wish.
- Oil your palms before kneading the dough.
- Use a 6 inch bowl or plate to cut the roti into round shape after roll
- You can easily double the recipe.
- You can skip the besan (chickpea flour) if you wish.
- Dont cook the rotis on too low or too hot tawa.
Jennifer
Hi Tanvi, is the oats flour and water ratio 1:1?
Tanvi
Hi Jennifer, 1 cup rolled oats yield about 3/4 cup oats flour. So you will be using 3/4 cup water. If needed you may add a splash of water for a soft dough.
Jennifer
Thanks so much. By the way, your recipe is the best among so many I tried.
Tanvi
Happy to know 🙂 Thank you for your feedback.
Sarah
HI Tanvi, I followed instructions but the mix came out quite sticky and impossible to knead. In the end I had to use a tablespoon to transfer the 'dough' to the skillet. They did cook but came out tasteless, despite the addition of salt and cumin seeds as suggested.
Tanvi
Hi Sarah, Oat flour tends to get quite sticky after adding water. Depending on how coarse or fine ground the oats were/ quality of store bough oat flour used decides the quantity of water. Did you add water slowly and rest the mix (so that water is absorbed) before kneading?
Tanvi
I also want to add that instead of hands using a spatula helps with kneading after the mixture has rested. Rolling these is a bit tricky, I myself use tortilla press most of the time.
About the taste- these are very mild as compared to flour flatbreads, however using good quality oats (that have sweetish flavor) helps.