Go Back
–+ servings
Buckwheat flour flatbread
Print Recipe
4.91 from 20 votes

Buckwheat Flatbread | Kuttu Paratha

This delicious Buckwheat flatbread or Kuttu Paratha or Kuttu Roti is a wonderful gluten free and vegan flatbread which can be a perfect alternate to regular wheat based roti. 
Prep Time5 minutes
Cook Time20 minutes
Additional Time15 minutes
Total Time40 minutes
Course: Flatbread
Cuisine: Indian
Diet: Vegetarian
Servings: 8 flatbread
Calories: 128kcal
Author: Sandhya Ramakrishnan

Equipment

  • Wide Bowl
  • Griddle
  • Stove

Ingredients

  • 2 cup Buckwheat flour / Kuttu Aata
  • 1 Potato Large
  • 2 Green chilies optional - 2 (finely chopped)
  • ½ cup Cilantro finely chopped
  • Salt to taste - use pink salt if using for Vrat / fasting
  • Warm water as needed to make a soft dough
  • 1 teaspoon Oil plus more to fry the roti

Instructions

  • Boil the potato and peel the skin. Mash it very well and keep it aside.
  • In another wide bowl, measure the flour and add the rest of the ingredients except the water. Add one teaspoon of oil to the flour mixture and mix them all together.
  • Now slowly sprinkle warm water and start kneading the flour to form a soft dough. Do not add too much water as this does not need a lot and the potatoes have enough moisture. 
  • You won't be able to make a perfect smooth dough and it will still be a little sticky. As long as the dough comes together, we are good. 
  • Cover with a cloth and let it rest for 15 to 20 minutes. 
  • Heat a griddle / tawa over medium to high heat.
  • In the meantime, divide the dough into 8 pieces. Form the pieces into a ball.
  • Dust the dough ball with more buckwheat flour and place it on a piece of
    parchment. 
  • Roll the dough into a medium thick flatbread. Don't make it too thin. 
  • Place the rolled dough on the hot griddle and cook until it starts to brown. Flip to the other side and brush with oil. Do the same of the other side as well and cook until they are golden brown. 

Notes

  • Be careful when adding water. The dough becomes very soft quickly.
  • The dough will be a little sticky to handle.
  • Use a parchment paper to roll the dough. This helps in making it not stick too much.
  • If you are sensitive to gluten, make sure that you buy certified gluten free buckwheat flour to avoid contamination.
  • You can skip the potato if needed, but that really helps in binding the dough together.

Nutrition

Calories: 128kcal | Carbohydrates: 27g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Sodium: 43mg | Potassium: 290mg | Fiber: 4g | Sugar: 1g | Vitamin A: 68IU | Vitamin C: 7mg | Calcium: 16mg | Iron: 1mg