Growing up, breakfast on a weekday was two chapatis and eggs cooked sunny side up. And while one chapati was used to mop up the runny yolk, the other was used to roll up the fried egg white to create something that resembled a wrap. That changed when I moved out of home and realized that making chapatis is hard work (as compared to buying bread). Later, gluten intolerance pushed chapatis out of the picture.Today, in an attempt to cook something that Oggie can eat by himself I ended up making what I used to eat as a kid! Presenting perfectly puffed up chapati and stuffed parathas - gluten-free of course. #glutenfree #glutenvrij #oggieapproves

Growing up, breakfast on a weekday was two chapatis and eggs cooked sunny side up. And while one chapati was used to mop up the runny yolk, the other was used to roll up the fried egg white to create something that resembled a wrap. That changed when I moved out of home and realized that making chapatis is hard work (as compared to buying bread).

Later, gluten intolerance pushed chapatis out of the picture.Today, in an attempt to cook something that Oggie can eat by himself I ended up making what I used to eat as a kid! Presenting perfectly puffed up chapati and stuffed parathas – gluten-free of course. #glutenfree #glutenvrij #oggieapproves

RECIPE:

  1. Add a cup of rice flour to two cups of boiling water mix and take it off the heat.
  2. Keep it covered for a while so the flour is cooked.
  3. The dough will be a bit wet. Keep adding more flour until you got the consistency right.
  4. I think if you use superfine rice flour the ratio of flour to water should be 1:1 otherwise 1:2. I haven’t tested it with this myself.

Questions? Leave a comment!