Rice Delight Chapati Recipe


We are often asked for Ayurvedic gluten-free baking recipes, and our response is: GF isn’t a forever label. Issues with gluten can be resolved by supporting agni, the digestive fire. When agni is working well, it can process gluten without a problem. 

We have supported many clients to heal gluten intolerance with our agni therapy program. Often people are enjoying new flours and grains within a matter of weeks. These augmenting foods are calming, grounding, and balance the doshas.

We don’t offer this recipe as a long-term solution to digestive issues, rather as a starting point so that you can experience the joy of baking your own bread as well as the healing that fresh, prana-filled bread can bring you. This recipe is also really nice for warm summer days when agni is a bit lower, or when you’d simply like a lighter option.

Rice delight chapati recipe

Serves 4
Preparation time: 20 - 25 minutes

You'll need

1 1/2 cup fine rice flour (you can grind your own by using 1 cup of white basmati rice)

1 tbsp extra virgin olive oil (ghee and cold pressed sunflower oil are great substitutions)

1/2 tsp salt

1 cup boiling water

1 tbsp ghee for cooking

Here's how

  1. Heat a pan on low for 5 minutes (cast-iron is ideal for this).

  2. Reserve 3 tbsp of flour for rolling the flatbreads later.

  3. In a small or medium saucepan, add the water, salt, and oil. Combine and wait for it to come to a rolling boil.

  4. Then, add the rice flour in one lump and wait a minute for the water to bubble around it.

  5. Using a metal or wooden spoon, combine the water and the flour well quickly and cover the pan. Switch off the heat.

  6. Let it rest for 5 to 10 minutes to cool down.

  7. Because the mixture is hot, I usually start by separating the dough with a spoon into 6 rough small balls.

  8. Dust each ball lightly in flour and roll in your hands briefly so it is smooth. Optionally you can flatten each ball into a disc shape, dust with flour on all sides, including the edge and stack them ready to roll.

  9. Dust your kitchen surface and rolling pin with flour lightly. Roll out each disc into 2 mm thick circle. Roll lightly and only on one side, adding a little flour, when needed.

  10. Coat the pan with a little ghee.

  11. Flip the rolled flatbread onto the pan and cook on low to medium heat till bubbles start to appear all over.

  12. Flip the flatbread and gently cook on the other side until cooked through. Some puffing will occur.

  13. Keep the cooked flatbreads stacked up and covered in order for them to be soft and pliable.


Place the finished chapati in a covered dish. You may also spread more ghee on the chapati if you like (avoid this with a kapha imbalance). 

Enjoy the chapati with your balanced Ayurvedic meal.


  • The entire process can be done with your hands, without utensils. Try it!

  • This recipe is easy and does not require any chemicals often found in gluten-free flour mixes.

  • Grind your own flour for maximum prana and taste. Hand or electric grinders are great.

  • Cast iron is ideal as it gets very hot and retains the heat.

  • Rice flatbreads can be made thicker or thinner depending on your preference. Adjust the cooking time accordingly.

  • Sometimes they puff up into a ball, which is always fun to watch.

  • For an efficient process, ask someone to roll the chapati while you cook. This is a great way for children to help out.

  • Add a pinch of spice for variation. Cinnamon, fennel, rose petals and black pepper are great ways to start.

Visit our Ayurveda Lifestyle page for kitchen essentials

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