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Quinoa Wrap/Roti

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Qunioa Wrap/Roti

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Quinoa Wrap/Roti

These Life-Changing Quinoa wrap/rotis are gluten-free and a nutritious alternative for rotis, tortillas, and wraps.

Diet Gluten Free, Vegetarian


Calories: 166kcal 

Carbohydrates: 24g 

Protein: 5g

Fat: 4g 

Saturated Fat: 1g 

Sodium: 109mg 

Fiber: 3g

Calcium: 15mg 

Iron: 2mg

Prep Time 20min :  Cook Time 5 min :  Total Time 25min

Servings 3

Calories 166cal


1 cup quality quinoa flour
1/2 cup fenugreek and spinach paste(in a mixer add both with ginger, garlic and cumin seeds, fennel seeds salt and one green chilli)
1/2 tbsp olive oil
1/8 tsp salt
ghee or butter optional (prefer to make on non stick)
rice flour or other gluten-free flour (any of ur choice)


In advance, spread about 1/2 pound of quinoa flour evenly on parchment paper on a large baking sheet and bake at 215 °F for 3-4 hours. This will remove any bitterness from the flour.*
In a medium bowl, combine the cup of quinoa and 2tbsp of any gluten free flour(, oil, and salt (if using). Add the fenugreek and spinach paste little by little, while continuing to mix the flour with your hands. Make sure the liquid is well absorbed before adding more. Mix and knead until a soft and elastic dough forms. You do not need to knead this dough excessively as you would for traditional rotis. Cover and let the dough rest for 20-30 minutes, up to an hour.
Heat a tava, griddle or non-stick (preferably cast iron) skillet to medium to medium-high heat, depending on your stove. You may need to lower the heat after you start making the rotis.
Flour your surface with preferred gluten-free flour. Form the dough into small balls (a bit larger than golf-ball sized), dust both sides with flour, and then use a rolling pin to roll them out into round circles about 6 inches in diameter. Be careful not to apply too much pressure to the rotis while rolling them out. Turn using a spatula and flour them as needed.
Using a large spatula, carefully lift the rolled out roti and place it on the skillet. Let it cook for about 30 seconds or until the bottom sets, then flip and smear it with a bit of oil or butter. Let this cook for 15-20 seconds then flip again, adding more oil or butter, if desired. With practice, this 3rd flip will result in the roti puffing up like normal rotis. Flip a couple more times, while pressing gently, until the roti is completely cooked. Clean the pan with a slightly damp tissue to get rid of excess flour. If you have a gas stove, you can try using the direct heat to let it puff up. Serve immediately.
*Store the roasted quinoa flour in an airtight container in the refrigerator.