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A traditional, gluten-free Kashmiri flatbread made from rice flour. Tomul Czot is known for its soft, slightly chewy texture and is typically enjoyed for breakfast with Noon Chai (Kashmiri pink tea) or as a simple accompaniment to hearty curries like Rogan Josh or Yakhni.
Prepare the Dough
Shape the Roti
Cook the Tomul Czot
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A traditional, gluten-free Kashmiri flatbread made from rice flour. Tomul Czot is known for its soft, slightly chewy texture and is typically enjoyed for breakfast with Noon Chai (Kashmiri pink tea) or as a simple accompaniment to hearty curries like Rogan Josh or Yakhni.
This kashmiri recipe takes 35 minutes to prepare and yields 8 servings. At 171.62 calories per serving with 2.88g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or side.
Flip and Finish
Serve
Add 1 tablespoon of finely chopped fresh cilantro or mint to the dough for a fresh, aromatic flavor.
Incorporate 1/4 teaspoon of turmeric powder and 1/2 teaspoon of red chili powder into the flour for a spicier, colorful version.
Made entirely from rice flour, this flatbread is an excellent choice for individuals with celiac disease or gluten sensitivity, offering a delicious bread alternative without wheat.
As a carbohydrate-rich food, Tomul Czot is a great source of quick energy, making it an ideal breakfast item to start your day or a fulfilling accompaniment to a main meal.
Rice flour is generally considered easy on the digestive system compared to heavier grains, making this flatbread a light and comforting option.
One Tomul Czot contains approximately 120-140 calories, depending on the amount of ghee used for cooking.
Yes, it can be a healthy choice. It's naturally gluten-free, making it suitable for those with gluten intolerance. It provides carbohydrates for energy. To keep it healthier, use minimal ghee for cooking.
Cracking usually happens if the dough is too dry or hasn't rested enough. Ensure you use hot water and add it gradually until you get a soft, pliable consistency. If it still cracks, add a teaspoon of hot water and knead again.
This recipe is specifically for rice flour. Using other flours like wheat or millet would result in a different type of flatbread and would require adjustments to the water ratio and cooking method.
Store leftovers in an airtight container at room temperature for up to a day or in the refrigerator for 2-3 days. Reheat on a tawa with a little ghee or in a microwave for a few seconds before serving.