wheat & gluten free chapati

2 cups gluten flour
2tsps coriander powder,cumin
powder,oliveoil,
1/4tsp turmeric & chilli
powder
salt to taste
The dough needs to be kneaded until soft and pliable.
Adding oil while kneading the dough is very important
for soft chapathi.
We get soft rotis by using cold water but if we wish to
get more soft chapathis then kneading the dough with
lukewarm water is highly recommended.
Once the dough is needed covering the dough and
resting it for a while is highly recommended for soft
and puffy chapatis.
Pressing the dough, kneading it properly, making it
soft until pliable is very important in making perfect
chapati.
Place the chapati on the tawa.
Cook the bottom side for few seconds.
Flip and cook the other side for few seconds.
Flip again and press at the corners and the roti
begins to puff up.
Flip and press the corners of the other side too and
it puffs up.