Gluten-Free Flatbread with Sweet Potato & Scallions | Indian Paratha | Vegan
Indian Flatbread or Paratha is a common breakfast item in many households of North and Central India. Traditional Flatbread is made with wheat and all-purpose flour, this gluten-free, vegan flatbread recipe uses rice flour with sweet potato and scallions to create a wholesome breakfast/brunch dish.
How to Make Gluten-Free Flatbread?
Ingredients:
2 cups Gluten-Free Rice Flour
1 Sweet Potato
2 stems of scallion (spring onion)
4 Green Chillies – HOT (you can reduce this to 2 or 1 :))
1 tsp baking powder
1/2 tsp salt
1.5 tsp cumin
1/4 cup Vegetable Oil
1/2 cup hot water + 2-3 tbsp cold water
Vegetable oil for frying
Step by Step Process for Making Gluten-Free Flatbread
Preparation:
- Wash the sweet potato, Scallions and green chillies.
- Microwave the sweet potato in the microwave for 4-5 minutes or until soft. Let it cool.
- Peel the sweet potato. (Pic #1)
- Grate the sweet potato in a mixing bowl. (Pic #2)
- Remove the root of the scallion, and chop finely. (Pic #3)
- Remove the stem of the green chillies and finely chop them. (Pic#4)
Step by Step Process for Making the Dough for Gluten-Free Flatbread
1. Remove lumps from the grated sweet potato. (Pic#5)
2. Add the rice flour to this bowl (Pic#6), cumin powder (Pic#7), baking powder, and salt.
3. Add in the oil. Mash the sweet potato, flour and the spices and oil well. (Pic#8)
4. Add the war hot water slowly and wait for 2-3 mins to be soaked in. (Pic#9)
5. Bring together the dough adding in some cold water if the dough seems dry. I prefer kneading the dough by hand, feel free to use a bread maker or a stand-mixer. (Pic#10)
Rolling and Cooking the Gluten-Free Flatfread
1. Let the dough rest for 5-10 minutes. Knead it for 2-3 minutes.
2. Break a small portion of the dough and make a small ball (~1 inch in diameter).
3. Flatten the ball and add some dry flour onto the surface. (Pic#11)
4. Roll the dough flat and sprinkle chopped scallions (spring onions), green chillies, and some rice flour (Pic#12).
5. Roll over the dough, gently pressing it as taking care the scallions get folded over. The dough now looks like a log (Pic#13)
6. Fold the log into a spiral gently pressing the dough. (Pic#14)
7. Shape it into a ball and roll it over a surface dusted with rice flour.
8. In a skillet/ pan over medium heat add a tsp of oil and cook the flatbread, (Pic#15) flipping it with a spatula after 2-3 minutes.
9. Cook the flatbread from both sides until it is slightly golden brown. (Pic#16)
10. Enjoy the flatbread with some greek yogurt and any dip of your choice or just with ketchup!
Gluten-Free Flatbread with Scallions and Sweet Potato | Vegan
Equipment
- 1 Rolling Pin
- 1 Skillet
Ingredients
Veggies
- 1 Medium Sweet Potato
- 4 Green chillies
- 2-3 Scallions
Spices
- 1½ tsp Cumin Powder
- ½ tsp salt
For the Dough
- 2 cups Rice Flour Gluten-Free
- ¼ cup Vegetable oil
- 1 tsp Baking Powder
- ½ cup Warm Water
- 2-3 tbsp Cold water Optional
Instructions
Preparation
- Wash the sweet potato, Scallions and green chillies.
- Microwave the sweet potato in the microwave for 4-5 minutes or until soft. Let it cool.
- Peel the sweet potato.
- Grate the sweet potato in a mixing bowl.
- Remove the root of the scallion, and chop finely.
- Remove the stem of the green chillies and finely chop them.
Making the Dough
- Remove lumps from the grated sweet potato. Add the rice flour to this bowl (Pic#6), cumin powder (Pic#7), baking powder, and salt.
- Add in the oil. Mash the sweet potato, flour and the spices and oil well. (Pic#8)
- Add the hot water slowly and wait for 2-3 mins to be soaked in.
- Bring together the dough adding in some cold water if the dough seems dry. I prefer kneading the dough by hand, feel free to use a bread maker or a stand-mixer.
Cooking the Flatbread
- Let the dough rest for 5-10 minutes. Knead it for 2-3 minutes.
- Break a small portion of the dough and make a small ball (~1 inch in diameter).
- Flatten the ball and add some dry flour onto the surface. (Pic#11)
- Roll the dough flat and sprinkle chopped scallions (spring onions), green chillies, and some rice flour (Pic#12).
- Roll the dough, gently pressing it as taking care the scallions get folded over. The dough now looks like a log (Pic#13)
- Fold the log into a spiral gently pressing the dough. (Pic#14)
- Shape it into a ball and roll it over a surface dusted with rice flour.
- In a skillet/ pan over medium heat add a tsp of oil and cook the flatbread, (Pic#15) flipping it with a spatula after 2-3 minutes.
- Cook the flatbread from both sides until it is slightly golden brown. (Pic#16)
- Enjoy the flatbread with some greek yogurt and any dip of your choice or just with ketchup!