How to make gluten-free roti

Watch Gulbaz explain how to make roti with SATANAAJ Gluten-Free Atta. Use this video as a guide when preparing your roti at home.

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A seven-ingredient flour blend made without wheat ingredients

SATANAAJ Gluten-Free Atta combines rice, corn, tapioca pearls, pulses and flaxseed for home cooking. The recipe uses seven ingredients and does not include wheat or barley. Its dough behaves differently from wheat atta, so follow the preparation guidance below and adjust the water as needed.

Ingredients

Rice, corn (makki), tapioca pearls (sabudana), white chickpea (Kabuli chana), split mung bean (dhuli moong), flaxseed (alsi) and soybean.

Pack size and packaging

Net weight: 1 kg. Packed in a metallized inner pouch inside a cardboard box. Check the pack for the batch number, manufacture date and expiry date.

How to prepare roti dough

These quantities are for 2 cups of SATANAAJ Gluten-Free Atta. Adjust all quantities proportionally for larger or smaller batches.

KEEP THE DOUGH FIRM. Soft dough makes roti difficult to roll and shape smoothly.

Add salt to taste and thoroughly mix 1–1½ spoons of oil into the dry atta before adding water.
Add approximately 1 cup of water, or slightly less, little by little while kneading. Keep the dough firm.
Cover and rest for 10–15 minutes. Dust with the same gluten-free atta, roll the roti and cook on a tawa. Add ghee or oil while cooking if desired.
Keep the remaining atta in a tightly sealed, airtight container.

Allergen information

Contains soybean. cross-contact is possible.

Laboratory testing

PCSIR tested. Gluten-Free Atta: report FBRC/SU/ANAL./REP./1045, dated 10 July 2026; gluten was not detected, with a detection limit of 0.6 ppm. View our quality and testing information.

Storage

Store in a cool, dry place away from moisture and direct sunlight. Keep the inner pouch tightly closed after opening.

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