Okay, so, I’ve been trying to get into this whole gluten-free thing, and let me tell you, it’s a journey. Today, I tried to make some flatbreads using gluten-free atta from Aashirvaad. I read somewhere online that it’s supposed to be pretty straightforward, so I thought, “Why not give it a shot?”
First off, I grabbed a big bowl and dumped in about two cups of the gluten-free atta. I wasn’t really sure how much water to add, so I just started pouring it in slowly. I read the label which made me understand I should be able to substitute a cup of the gluten-free flour for a cup of regular flour. I used my hands to mix it all together. It felt kind of weird at first, not like regular dough, you know?
I kept adding water bit by bit, and I kneaded the dough like I saw my mom do a million times with regular flour. The package said to keep kneading until it was all smooth, so I did that for a while. It took some time, but eventually, it started to come together. I also tried to stretch the dough a bit while kneading because I saw online that it helps make it softer. I added some gum into my ingredients to help with elasticity, structure, and retaining moisture.
Here are my simple steps:
- Measure: Dumped two cups of gluten-free atta into a bowl.
- Hydrate: Slowly added water while mixing with my hands.
- Knead: Worked the dough until it felt smooth, just like the package said.
- Rest: I let the dough sit for about 15 minutes. I guess it needed a break, haha.
- Roll: I divided the dough into small balls and rolled them out into flat circles.
- Cook: I heated up a pan and cooked each flatbread for a few minutes on each side.
Honestly, they didn’t turn out perfect. They were a bit more crumbly than I expected, but hey, they were edible! I ate them with some curry, and it wasn’t half bad. I’m definitely going to keep practicing. Maybe next time, I’ll try adding a bit more water or kneading it for longer. It’s all about trial and error, right? This gluten-free baking is definitely a learning curve, but I’m not giving up!