25+ Deliciously Easy Gluten-Free Indian Bread Recipes for Every Meal

Welcome to the flavorful world of Indian cuisine, where bread is an integral part of every meal.

Traditionally made with wheat flour, Indian breads can often be off-limits for those following a gluten-free diet.

However, the good news is that there are countless gluten-free alternatives that preserve the authentic taste and texture of beloved Indian breads.

In this article, we present 25+ gluten-free Indian bread recipes that cater to diverse dietary needs without compromising on flavor.

From soft and fluffy naans to crispy dosas and wholesome rotis, each recipe is crafted to showcase the rich heritage of Indian culinary traditions while accommodating gluten-free lifestyles.

Whether you’re looking for a satisfying accompaniment to your favorite curry, a quick breakfast option, or a delightful snack, these recipes will inspire you to explore the myriad of flavors that gluten-free Indian breads can offer.

So grab your apron and let’s embark on a culinary journey that celebrates the delicious and nutritious side of gluten-free eating!

25+ Deliciously Easy Gluten-Free Indian Bread Recipes for Every Meal

As you explore these 25+ gluten-free Indian bread recipes, you’ll discover that healthy eating doesn’t have to be boring or restrictive.

Each recipe highlights the unique flavors and textures that make Indian cuisine so beloved, all while being mindful of gluten-free dietary needs.

From the hearty and nutritious ragi roti to the sweet and comforting sweet potato paratha, there is something for everyone to enjoy.

These gluten-free breads not only enhance your meals but also provide the nutrition and energy needed to power through your day.

We encourage you to experiment with these recipes, add your personal touch, and enjoy the process of making bread that is both delicious and nourishing.

So, whether you are gluten intolerant, cooking for someone who is, or simply looking to diversify your diet, these gluten-free Indian bread recipes are sure to delight your taste buds and satisfy your cravings.

Gluten-Free Roti (Chapati)

Gluten-free roti is a staple in many Indian households, offering a healthy alternative to traditional wheat-based bread. Made with a blend of gluten-free flours, these soft and flexible rotis are perfect for scooping up curries or enjoying with vegetables. They are not only easy to prepare but also packed with nutrients, making them a great addition to any meal.

Ingredients:

• 1 cup gluten-free flour blend (such as rice flour, sorghum flour, and tapioca starch)
• 1/2 teaspoon salt
• 1 tablespoon oil (olive or coconut)
• Warm water, as needed (about 1/4 to 1/2 cup)

Instructions:

1. In a mixing bowl, combine the gluten-free flour and salt.
2. Add the oil and mix well until the flour resembles coarse crumbs.
3. Gradually add warm water, mixing until a smooth, pliable dough forms. The dough should be soft but not sticky.
4. Divide the dough into small balls (about the size of a golf ball).
5. Dust your work surface with a little gluten-free flour. Using a rolling pin, roll each ball into a flat disc, about 6 inches in diameter.
6. Heat a tava (flat griddle) or non-stick skillet over medium heat. Cook each roti for about 30 seconds on one side, then flip and cook for another 30 seconds.
7. Press down gently with a spatula to encourage puffing. Cook until both sides are golden brown.
8. Remove from the skillet and keep warm in a covered container. Repeat with the remaining dough balls.

Gluten-free roti is not just a substitute for traditional Indian bread; it brings its unique flavors and textures to the table. The flexibility of this recipe allows you to customize it further by incorporating spices or herbs for added flavor. Serve these soft, warm rotis with your favorite curry or dal, and enjoy a fulfilling and nutritious meal. They are ideal for those with gluten sensitivities, ensuring that everyone can partake in the joy of Indian cuisine.

Bajra (Pearl Millet) Bhakri

Bajra bhakri is a traditional Indian flatbread made from pearl millet flour, known for its earthy flavor and dense texture. This gluten-free bread is packed with nutrients, making it a wholesome option for any meal. Bajra bhakri pairs beautifully with spicy curries, pickles, or even plain yogurt, enhancing your dining experience with its unique taste and nutritional benefits.

Ingredients:

• 2 cups bajra flour (pearl millet flour)
• 1/2 teaspoon salt
• Warm water, as needed
• Ghee or butter, for serving

Instructions:

1. In a mixing bowl, combine bajra flour and salt.
2. Gradually add warm water to the flour, mixing with your hands until a smooth and pliable dough forms. The dough should not be sticky.
3. Divide the dough into equal-sized balls.
4. Dust a flat surface with a little bajra flour. Flatten a ball of dough and roll it out into a thick disc, about 6-7 inches in diameter. Alternatively, you can flatten the dough using your hands.
5. Heat a tava or griddle over medium heat. Cook the bhakri for about 2-3 minutes on one side, then flip it over.
6. Press down gently with a spatula to help it puff up. Cook for another 2-3 minutes or until both sides are browned.
7. Remove from heat and brush with ghee or butter while hot.

Bajra bhakri is not only a gluten-free option but also a traditional Indian bread that carries with it the rich flavors of the region. Its dense texture and nutty flavor make it a filling addition to any meal. The health benefits of pearl millet, including high fiber content and essential minerals, make it an excellent choice for those looking to maintain a balanced diet. Serve this bhakri with a side of your favorite curry or sabzi for a hearty meal that everyone can enjoy.

Besan (Chickpea Flour) Puri

Besan puri is a delightful gluten-free Indian bread made from chickpea flour, which is high in protein and fiber. These deep-fried puris are crispy and have a unique flavor, making them a favorite among many. Perfect for special occasions or as a snack, besan puris can be enjoyed with a variety of chutneys or as an accompaniment to your favorite curries.

Ingredients:

• 1 cup besan (chickpea flour)
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon salt
• Water, as needed
• Oil, for frying

Instructions:

1. In a mixing bowl, combine besan, turmeric powder, cumin seeds, and salt.
2. Gradually add water to form a smooth, stiff dough. Knead for a couple of minutes to ensure it is well combined.
3. Divide the dough into small balls.
4. Dust a clean surface with besan and roll each ball into a thin disc, about 4-5 inches in diameter.
5. Heat oil in a deep frying pan over medium heat. Once hot, carefully drop in a puri.
6. Fry until golden brown, flipping occasionally to ensure even cooking. Remove and drain on paper towels.
7. Repeat with the remaining dough balls.

Besan puris are not only easy to make but also incredibly versatile. Their crispy texture and rich flavor make them a wonderful addition to any meal, and they can be served alongside chutneys or curries for a delightful dining experience. The use of chickpea flour ensures a gluten-free option that is both nutritious and satisfying. These puris are perfect for gatherings or as a snack, bringing a taste of India to your table while accommodating dietary restrictions without compromising on flavor.

Quinoa Paratha

Quinoa paratha is a nutritious gluten-free flatbread that combines the goodness of quinoa with traditional Indian spices. This versatile bread is not only rich in protein but also adds a delightful crunch to your meals. Quinoa parathas can be enjoyed with yogurt, pickles, or a variety of curries, making them a wholesome addition to any table.

Ingredients:

• 1 cup cooked quinoa
• 1 cup gluten-free flour blend (such as rice flour and tapioca starch)
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon salt
• 1 tablespoon chopped cilantro (optional)
• Water, as needed
• Ghee or oil, for cooking

Instructions:

1. In a mixing bowl, combine the cooked quinoa, gluten-free flour, cumin seeds, salt, and cilantro.
2. Mix the ingredients together, gradually adding water until a soft dough forms. The dough should be pliable but not sticky.
3. Divide the dough into equal-sized balls. Dust your work surface with gluten-free flour.
4. Roll each ball into a flat disc, about 6-7 inches in diameter.
5. Heat a tava or griddle over medium heat. Cook each paratha for 2-3 minutes on one side, then flip and cook for another 2-3 minutes.
6. Brush with ghee or oil while cooking, pressing down gently with a spatula to encourage puffing.
7. Remove from heat and keep warm in a covered container.

Quinoa parathas are a delicious and healthy way to incorporate gluten-free options into your diet. The nutty flavor of quinoa pairs beautifully with the spices, creating a delightful bread that complements a variety of dishes. These parathas are not only filling but also provide a rich source of essential nutrients. Whether served alongside a spicy curry or enjoyed with a dollop of yogurt, quinoa parathas are sure to become a favorite in your household.

Coconut Flour Dosa

Coconut flour dosa is a unique twist on the traditional South Indian dosa, made gluten-free with coconut flour. This recipe yields crispy, thin crepes that are perfect for breakfast or as a light meal. With the subtle sweetness of coconut and the added benefits of healthy fats, coconut flour dosa offers a delightful flavor and texture that everyone will love.

Ingredients:

• 1 cup coconut flour
• 1/2 cup water (adjust as needed)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper (optional)
• Oil, for cooking

Instructions:

1. In a mixing bowl, combine coconut flour, water, salt, and black pepper. Mix until you achieve a smooth batter. The consistency should be pourable but thick.
2. Heat a non-stick skillet or tava over medium heat. Lightly grease the surface with oil.
3. Pour a ladleful of batter onto the skillet and spread it in a circular motion to form a thin layer.
4. Cook for about 2-3 minutes until the edges start to lift and the bottom is golden brown.
5. Flip and cook for another minute until the other side is lightly browned.
6. Remove from heat and repeat with the remaining batter, greasing the skillet as necessary.

Coconut flour dosa is not only a gluten-free alternative but also a flavorful way to start your day. The natural sweetness and rich aroma of coconut enhance the dosa, making it a delightful addition to any meal. Serve these dosas with coconut chutney, sambar, or a simple vegetable stir-fry for a complete and satisfying meal. Their unique flavor and texture will make them a standout dish, even for those who aren’t following a gluten-free diet.

Masoor Dal (Red Lentil) Puri

Masoor dal puri is a nutritious and flavorful bread made from red lentil flour. This gluten-free option is not only high in protein but also adds a delightful twist to your traditional Indian meals. These puris are crispy on the outside and soft on the inside, making them perfect for dipping in curries or enjoying on their own.

Ingredients:

• 1 cup masoor dal flour (red lentil flour)
• 1/2 teaspoon salt
• 1/2 teaspoon ajwain (carom seeds) or cumin seeds
• Warm water, as needed
• Oil, for frying

Instructions:

1. In a mixing bowl, combine masoor dal flour, salt, and ajwain or cumin seeds.
2. Gradually add warm water, mixing until a smooth and stiff dough forms. Knead for a few minutes to ensure it is well combined.
3. Divide the dough into small balls. Dust a clean surface with masoor dal flour.
4. Roll each ball into a thin disc, about 4-5 inches in diameter.
5. Heat oil in a deep frying pan over medium heat. Once hot, carefully drop in a puri.
6. Fry until golden brown, flipping occasionally to ensure even cooking. Remove and drain on paper towels.
7. Repeat with the remaining dough balls.

Masoor dal puri is an excellent way to incorporate lentils into your diet while enjoying the flavors of traditional Indian cuisine. These puris not only provide a satisfying crunch but also deliver a wealth of nutrients, making them a healthy choice for any meal. Pair them with spicy curries, tangy chutneys, or simply enjoy them as a snack. Their unique flavor and crispy texture will leave a lasting impression, making them a favorite at your dining table.

Jowar (Sorghum) Bhakri

Jowar bhakri is a traditional Indian flatbread made from sorghum flour, celebrated for its earthy flavor and nutritional benefits. Gluten-free and rich in fiber, this bread is an excellent choice for those seeking healthy options. Jowar bhakri pairs well with various Indian dishes, enhancing meals with its unique taste and texture.

Ingredients:

• 2 cups jowar flour (sorghum flour)
• 1/2 teaspoon salt
• Warm water, as needed
• Ghee or butter, for serving

Instructions:

1. In a mixing bowl, combine jowar flour and salt.
2. Gradually add warm water to form a soft, pliable dough. Knead for a few minutes until smooth.
3. Divide the dough into equal-sized balls. Dust your work surface with a little jowar flour.
4. Flatten a ball of dough and roll it out into a thick disc, about 6-7 inches in diameter. You can also use your hands to shape it.
5. Heat a tava or griddle over medium heat. Cook the bhakri for about 2-3 minutes on one side, then flip it over.
6. Press down gently with a spatula to help it puff up. Cook for another 2-3 minutes until both sides are golden brown.
7. Remove from heat and brush with ghee or butter while hot.

Jowar bhakri is a delightful gluten-free bread that brings a rustic charm to your meals. Its unique texture and flavor make it an ideal accompaniment to rich curries and lentil dishes. Sorghum flour is packed with nutrients and has a lower glycemic index, making it a smart choice for health-conscious eaters. Enjoy this wholesome bread with your favorite sides, and relish the wholesome goodness it adds to your dining experience.

Rice Flour Idiyappam (String Hoppers)

Idiyappam, also known as string hoppers, is a traditional South Indian dish made from rice flour. These delicate noodles are gluten-free and are often served with a variety of curries or coconut milk. Idiyappam is light, nutritious, and perfect for breakfast or as a light meal, making it a favorite among many.

Ingredients:

• 2 cups rice flour
• 1/2 teaspoon salt
• Warm water, as needed
• Grated coconut (optional, for serving)
• Curry or coconut milk, for serving

Instructions:

1. In a mixing bowl, combine rice flour and salt.
2. Gradually add warm water and mix until a smooth, pliable dough forms. The dough should be soft but not sticky.
3. Fill an idiyappam maker or a piping bag with the dough.
4. Grease idli plates or a steamer basket with oil. Press the dough through the idiyappam maker onto the plates, forming circular patterns.
5. Steam for about 10-12 minutes or until cooked through.
6. Remove from the steamer and let cool slightly. Serve with grated coconut and your choice of curry or coconut milk.

Rice flour idiyappam is a versatile gluten-free bread that adds a unique flair to any meal. Its delicate texture and subtle flavor make it an excellent vehicle for absorbing rich curries or sweet coconut milk. Whether enjoyed for breakfast, lunch, or dinner, idiyappam offers a light yet satisfying option that is easy to prepare and delicious. This traditional dish not only caters to gluten-free diets but also introduces a taste of South Indian cuisine to your table.

Kuttu (Buckwheat) Paratha

Kuttu paratha is a flavorful and wholesome flatbread made from buckwheat flour, making it an excellent gluten-free option. Often consumed during fasting periods in India, this bread is rich in nutrients and has a nutty flavor. Kuttu paratha is perfect for pairing with a variety of dips, curries, or yogurt, providing a filling and nutritious meal.

Ingredients:

• 1 cup kuttu flour (buckwheat flour)
• 1/2 teaspoon salt
• 1/2 teaspoon ajwain (carom seeds)
• Warm water, as needed
• Ghee or oil, for cooking

Instructions:

1. In a mixing bowl, combine kuttu flour, salt, and ajwain.
2. Gradually add warm water, mixing until a soft, pliable dough forms. Knead the dough for a few minutes to ensure it is well combined.
3. Divide the dough into small balls. Dust a clean surface with kuttu flour.
4. Roll each ball into a flat disc, about 6-7 inches in diameter.
5. Heat a tava or griddle over medium heat. Cook each paratha for about 2-3 minutes on one side, then flip and cook for another 2-3 minutes.
6. Brush with ghee or oil while cooking, pressing down gently with a spatula to encourage puffing.
7. Remove from heat and keep warm in a covered container.

Kuttu paratha is a nutritious and satisfying gluten-free bread that offers a delightful taste and texture. Its earthy flavor complements a wide range of dishes, making it a versatile addition to your meals. Rich in fiber and essential nutrients, buckwheat flour is a healthy choice for anyone looking to maintain a balanced diet. Enjoy kuttu paratha with your favorite curries, chutneys, or even plain yogurt for a wholesome and fulfilling meal.

Almond Flour Naan

Almond flour naan is a delicious gluten-free twist on the traditional Indian flatbread. Made with almond flour, this naan is rich in healthy fats and protein, making it a nutritious option for those avoiding gluten. Its soft and fluffy texture makes it perfect for scooping up curries, making it a delightful addition to any meal.

Ingredients:

• 2 cups almond flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon olive oil or melted ghee
• 2 large eggs
• Water, as needed
• Ghee or butter, for brushing (optional)

Instructions:

1. In a mixing bowl, combine almond flour, baking powder, and salt.
2. In a separate bowl, whisk together the eggs and olive oil or ghee.
3. Gradually add the wet ingredients to the dry ingredients, mixing until a soft dough forms. If the dough is too crumbly, add water a teaspoon at a time until it holds together.
4. Preheat a non-stick skillet or tava over medium heat. Divide the dough into equal portions and shape them into balls.
5. Place a ball of dough between two sheets of parchment paper and roll it out into a round shape, about 1/4 inch thick.
6. Carefully peel off the top layer of parchment and place the naan in the hot skillet. Cook for about 2-3 minutes on one side, until bubbles form, then flip and cook for another 2-3 minutes on the other side.
7. Remove from the skillet and brush with ghee or butter if desired. Repeat with the remaining dough.

Almond flour naan is a rich and flavorful gluten-free alternative that brings a delightful twist to your Indian meals. Its soft texture and nutty flavor make it an excellent choice for pairing with a variety of dishes, from savory curries to aromatic lentil soups. This naan is not only easy to prepare but also packed with nutrients, making it a healthy addition to your diet. Enjoy almond flour naan as a delicious side or as a base for your favorite toppings, and experience the wonderful fusion of flavors it brings to the table.

Besan (Chickpea Flour) Thepla

Besan thepla is a gluten-free flatbread made from chickpea flour, commonly enjoyed in Indian households. This spiced bread is not only flavorful but also packed with protein and fiber, making it a healthy option. Thepla can be enjoyed at any meal and is particularly great for lunch boxes or picnics, as it stays fresh for longer.

Ingredients:

• 1 cup besan (chickpea flour)
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (adjust to taste)
• 1/2 teaspoon cumin powder
• 1/4 teaspoon salt
• 2 tablespoons chopped fresh cilantro (optional)
• Warm water, as needed
• Ghee or oil, for cooking

Instructions:

1. In a mixing bowl, combine besan, turmeric, red chili powder, cumin powder, salt, and cilantro.
2. Gradually add warm water, mixing until a soft, smooth dough forms. The dough should be pliable but not sticky.
3. Divide the dough into small balls. Dust a clean surface with besan.
4. Roll each ball into a flat disc, about 6 inches in diameter.
5. Heat a tava or griddle over medium heat. Cook each thepla for about 2-3 minutes on one side, then flip and cook for another 2-3 minutes until golden brown.
6. Brush with ghee or oil while cooking, pressing down gently with a spatula.
7. Remove from heat and keep warm in a covered container.

Besan thepla is a nutritious and versatile gluten-free bread that adds a burst of flavor to any meal. Its spiced aroma and slightly nutty taste make it an ideal accompaniment to yogurt, pickles, or any curry. Packed with protein and fiber, this thepla is not only satisfying but also contributes to a well-rounded diet. Whether you enjoy it for breakfast, lunch, or dinner, besan thepla is a wonderful way to introduce more gluten-free options into your culinary repertoire. Enjoy this delightful bread as a healthy snack or as part of a complete meal.

Cauliflower Paratha

Cauliflower paratha is a delightful gluten-free flatbread made with finely grated cauliflower, offering a low-carb alternative to traditional breads. This recipe is not only easy to prepare but also brings a healthy twist to your meals, packed with vitamins and minerals. Cauliflower parathas are perfect for breakfast or as a side with your favorite curry.

Ingredients:

• 2 cups grated cauliflower (about 1 small head)
• 1 cup gluten-free flour (such as rice flour or a blend)
• 1/2 teaspoon salt
• 1/2 teaspoon cumin seeds (optional)
• 1/2 teaspoon red chili powder (optional)
• Water, as needed
• Ghee or oil, for cooking

Instructions:

1. Place the grated cauliflower in a clean kitchen towel and squeeze out excess moisture. This step is crucial to avoid soggy parathas.
2. In a mixing bowl, combine the drained cauliflower, gluten-free flour, salt, cumin seeds, and red chili powder. Mix well.
3. Gradually add water, if needed, to form a soft dough. The dough should be pliable but not sticky.
4. Divide the dough into small balls. Dust a clean surface with gluten-free flour.
5. Roll each ball into a flat disc, about 6 inches in diameter.
6. Heat a tava or griddle over medium heat. Cook each paratha for about 2-3 minutes on one side, then flip and cook for another 2-3 minutes until golden brown.
7. Brush with ghee or oil while cooking, pressing down gently with a spatula to encourage puffing.
8. Remove from heat and keep warm in a covered container.

Cauliflower paratha is a creative and healthy gluten-free bread that transforms a classic dish into a nutritious option. With the natural sweetness and subtle flavor of cauliflower, these parathas are not only delicious but also a fantastic way to sneak more vegetables into your diet. Serve them warm with yogurt, pickles, or your favorite curry for a satisfying meal that everyone will enjoy. This recipe showcases how gluten-free can still be flavorful and fun, making it a must-try for any bread lover.

Ragi (Finger Millet) Roti

Ragi roti is a nutritious gluten-free flatbread made from finger millet flour, which is rich in calcium, fiber, and essential nutrients. This earthy-flavored bread is simple to prepare and pairs beautifully with various Indian dishes. Ragi roti is an excellent choice for a healthy breakfast or lunch, offering a wholesome alternative to traditional wheat-based breads.

Ingredients:

• 2 cups ragi flour (finger millet flour)
• 1/2 teaspoon salt
• Warm water, as needed
• Ghee or oil, for cooking

Instructions:

1. In a mixing bowl, combine ragi flour and salt.
2. Gradually add warm water, mixing until a soft, pliable dough forms. Knead the dough for a few minutes until smooth.
3. Divide the dough into equal-sized balls. Dust a clean surface with ragi flour.
4. Roll each ball into a flat disc, about 6 inches in diameter.
5. Heat a tava or griddle over medium heat. Cook each roti for about 2-3 minutes on one side, then flip and cook for another 2-3 minutes until cooked through and slightly charred.
6. Brush with ghee or oil while hot, if desired. Serve warm.

Ragi roti is a delicious gluten-free bread that brings a unique flavor and nutritional profile to your meals. Its rich, earthy taste pairs well with a variety of curries, lentils, or even yogurt. Ragi is known for its health benefits, including aiding digestion and providing a good source of energy. This roti is perfect for anyone looking to maintain a healthy diet without sacrificing flavor. Enjoy ragi roti as part of a balanced meal or as a standalone snack for a wholesome experience.

Coconut Flour Dosa

Coconut flour dosa is a unique and gluten-free take on the traditional South Indian crepe. Made from coconut flour, this dosa is light and flavorful, with a hint of sweetness from the coconut. It’s an excellent option for breakfast or a light meal, providing a delightful combination of taste and nutrition.

Ingredients:

• 1 cup coconut flour
• 1/2 teaspoon salt
• 1/2 teaspoon turmeric powder (optional)
• 1 cup water (adjust as needed)
• Ghee or oil, for cooking

Instructions:

1. In a mixing bowl, combine coconut flour, salt, and turmeric powder.
2. Gradually add water, whisking until a smooth batter forms. The batter should be thin enough to spread easily on the griddle.
3. Heat a tava or non-stick skillet over medium heat and lightly grease it with ghee or oil.
4. Pour a ladleful of batter onto the skillet and spread it into a thin circle, about 6-8 inches in diameter.
5. Cook for about 2-3 minutes until the edges start to lift, then carefully flip and cook for another 1-2 minutes.
6. Remove from heat and repeat with the remaining batter, adding more ghee or oil as needed.

Coconut flour dosa is a delightful gluten-free option that adds a tropical twist to your meals. Its light texture and subtle sweetness make it a versatile choice for various toppings, from savory chutneys to sweet fillings. Rich in healthy fats and fiber, this dosa not only satisfies your hunger but also supports a balanced diet. Whether served for breakfast, lunch, or dinner, coconut flour dosa is sure to impress with its unique flavor and delightful texture. Enjoy this tasty dish as a delicious alternative to traditional dosas and explore the many ways it can be served.

Sweet Potato Paratha

Sweet potato paratha is a flavorful and nutritious gluten-free bread that combines the natural sweetness of sweet potatoes with spices. This colorful flatbread is packed with vitamins and fiber, making it a wholesome option for any meal. Sweet potato paratha is easy to make and can be enjoyed on its own or with your favorite accompaniments.

Ingredients:

• 1 cup mashed sweet potato (cooked and cooled)
• 1 cup gluten-free flour (such as rice flour or a blend)
• 1/2 teaspoon salt
• 1/2 teaspoon cumin powder (optional)
• 1/2 teaspoon red chili powder (optional)
• Water, as needed
• Ghee or oil, for cooking

Instructions:

1. In a mixing bowl, combine the mashed sweet potato, gluten-free flour, salt, cumin powder, and red chili powder.
2. Mix well until a dough forms. If the dough is too dry, add water a little at a time until it holds together.
3. Divide the dough into small balls. Dust a clean surface with gluten-free flour.
4. Roll each ball into a flat disc, about 6 inches in diameter.
5. Heat a tava or griddle over medium heat. Cook each paratha for about 2-3 minutes on one side, then flip and cook for another 2-3 minutes until golden brown.
6. Brush with ghee or oil while cooking, pressing down gently with a spatula.
7. Remove from heat and keep warm in a covered container.

Sweet potato paratha is a delightful gluten-free bread that brings a unique sweetness and vibrant color to your meals. Its combination of flavors and textures makes it an excellent side dish for curries, yogurt, or even as a standalone snack. Sweet potatoes are known for their health benefits, including being rich in antioxidants and promoting digestive health. Enjoy this nutritious paratha at any time of the day, and experience the wholesome goodness it adds to your culinary repertoire.

Note: More recipes are coming soon!