Kuttu (Buckwheat) Potato Pratha Recipe

This is a traditional pan fried bread eaten on Navratri. This is a Gluten free flat bread.

How to make Gluten free breads (Roti)

Ingredients

1. Buckwheat (Kuttu) Flour: 2 Cups

2. Salt: 1 teaspoon

3. Potatoes: Boiled (over cooked) Peeled: 2

4. Water: ½ cup or as needed

5. Ghee: ¼ Cup

Method

Dough

1. Combine salt and buckwheat flour.

2. Mash the potatoes. Combine with flour. Knead in to make dough

3. Add water as needed and knead well to make dough with consistency of any bread dough.

4. Cover and let it rest at room temperature for about 30 minutes.

5. Divide into 6 equal part, one for each Pratha

Rolling dough

The lack of gluten makes it very difficult to roll out dough. Traditionally, the dough is rolled out by hand without a rolling pin. For convenience I will use rolling pin in conjunction with two pieces of Parchment / wax paper.

1. Put down one wax paper. Baste the wax paper with melted Ghee or oil.

2. Put the dough ball on the greased wax paper. Try to spread out patty as much as you like by hand.

3. Grease and put the second wax paper on top of the patty.

4. Use a rolling pin to roll out dough to form the round cookie of desired diameter.

5. Slowly peel-off the top sheet of wax paper. The exposed surface is skin surface.

6. Lift the dough cookie with the bottom paper in tact . Transfer the cookie on to hot griddle with skin surface down.

7. Slowly peel off the wax paper.

Fry the Pratha

Frying Pratha

Heat a griddle (Tawa) medium to hot.

1. Cook the rolled out Paratha over Tawa for about 45 seconds to 1 minute. Lift the corner of the Pratha with Turner. The underside should have a few brown spots.

2. Turn Pratha over and cook another 45 seconds to 1 minute. Baste the top (cooked surface) with Ghee.

3. Turn it over, cook the basted surface another 45 seconds to 1 minute. Baste the top (cooked surface) with Ghee.

4. Turn it over, cook the newly basted surface another 45 seconds to 1 minute.