Gluten-Free Roti with Chickpea Curry

Instructions

1. 1Drain and rinse the 2 cans of chickpeas. Finely chop the 1 onion, 3 cloves of garlic, and 1 tbsp of ginger.
2. 2Heat the 2 tbsp of coconut oil in a large heavy-bottomed pot over medium heat (approximately 148.9-162.8°C / 150-160°C). Add the finely chopped 1 onion, 3 cloves of garlic, and 1 tbsp of ginger, and cook for 5-7 minutes, stirring occasionally, until the onion is softened and translucent.
3. 3Stir in the 3 tbsp of curry powder, 1 tsp of turmeric, and 1 tsp of cumin. Cook for 2 minutes, stirring constantly, until the spices become fragrant.
4. 4Add the drained and rinsed 2 cans of chickpeas, 1 can of coconut milk, 2 tbsp of tomato paste, and 1 cup of vegetable broth to the pot. Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and simmer for 30 minutes to allow the flavors to meld.
5. 5In a large mixing bowl, combine the 2 cups of gluten-free all-purpose flour, 1/2 cup of tapioca starch, 1 tsp of xanthan gum, and 1/2 tsp of salt, mixing well until evenly distributed.
6. 6Gradually add the 1 cup of warm water to the dry ingredients, mixing with your hands or a sturdy spoon until a soft, cohesive dough forms. Transfer the dough to a clean work surface and knead for 5 minutes until it is smooth and elastic, then divide it into 8 equal portions.
7. 7On a clean work surface, roll out each of the 8 dough portions into a thin circle, approximately 15.24-17.78 cm (15-18 cm) in diameter.
8. 8Heat a dry 25.4 cm skillet or griddle over medium heat (approximately 176.7-190.6°C / 175-190°C). Cook each roti for 2-3 minutes per side, or until it is golden brown in spots and slightly puffed.
9. 9Fill each warm gluten-free roti with a generous portion of the chickpea curry and serve immediately.

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