17/05/2025
Gluten-free dosti roti recipe made by Carol Rampersad with Your Gluten-free Companion (YGFC) 1 to 1 Baking Flour, which is in stock at MarketMovers in El Socorro or online at www.dmarketmovers.com. Here's Carol's delicious recipe π€€ :
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2 cups YGFC 1 to 1 Baking Flour
2 tsp GF Baking Powder
Pinch salt
1 tsp sugar (optional)
1/2 cup plain yogurt
Warm water
Oil
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4 tbsp butter π§
1 tbsp finely chopped Pimento
1 tbsp finely chopped herbs πΏ
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1. Place dry ingredients in a bowl and mix well.
2. Add yogurt and fold well into flour.
3. Use 1tbsp warm water at a time to bring dough together until it becomes soft but not sticky.
4. Knead for approx 1 minute then cover completely using a damp towel or lid to prevent dough from drying out.
5. Let dough sit for 30 minutes or longer. Pro tip - longer (maybe an hour) is better!
6. In a separate bowl, mix softened butter, Pimento, and herbs then set aside.
7. Divide dough into 4 large pieces, then each piece into half (making 8 pieces total), and keep them covered until you're ready for them.
8. Using 2 sheets of parchment paper, lightly dust with YGFC Baking Flour and roll 2 pieces of dough into small disc
9. Place a tbsp of butter mix on one disc and spread to cover surface.
10. Cover with the second disc and lightly press together.
11. Roll the buttered discs between two sheets of parchment paper until you get the desired thickness. Note, be gentle!
12. Remove top parchment paper and transfer to a hot tawa or griddle using the bottom parchment paper for a seamless transfer.
13. Brush the top with oil, flip and brush again to completely cook. Flip until nicely brown and crisp.
* Season mixture with a little salt if butter is unsalted.
* Omitting the filling is optional. Just divide dough into 4 or 5 pieces and make sada or fill with split peas for dhalpuri.
*Parchment paper is essential!
Thank you