Rice Flour Roti
Super soft rice flour roti made from mainly rice flour and water, perfect gluten free, vegan, plant based flat beard
Servings: 10 roti
Ingredients
- 1 cup Fine Rice Flour
- 2 cup Hot Water
- ¼ tsp Salt
- 1 tsp Oil optional
Instructions
- Add ¼ tsp salt to 2 cups of water and bring it to boil.
- As soon as water is boiling, slowly add rice flour and start mixing using whisker or spoon. Be careful as the water is super hot.
- Mix it well till all the water is evenly absorb with the flour.
- Wait till the flour is not too hot to knead. Do not wait too long for the whole process of making the dough, rolling the rotis and cooking them, it needs to be done very quickly while the dough is warm. Use more water if needed to make the dough soft.
- Use standing mixture for making the dough if you have one, it will make the process much easier.
- Knead the dough smooth, you can use some oil while kneading the dough to make it smooth. Use of oil is optional.
- Once dough is smooth, make 10 ish even sized dough balls.
- Start rolling the roti one at a time.
- Dust a dough ball in dry rice flour, place it on a parchment paper (makes the rolling very smooth and easy).
- Dust more dry rice flour if you need to roll the roti. Roll it as thin and evenly all around as you can.
- Place the rolled roti on hot tawa. Make sure the tawa is not extremely hot. This roti needs to be cooked slowly on medium heat to keep its white color, without getting none to very few brown spots on them.
- Once the initial side shows tiny little bubbles, it is time to flip the roti.
- Cook on other side of the roti on medium heat till you see more bubbles forming.
- Flip is one more time and let it puff up on the tawa. You can put gentle pressure on the side of the roti to help it puff up if it does not happen on its own.
- Once the roti is cooked, place in on a muslin cloth or paper towel, and store it in a closed container to keep them soft longer.
- Serve them with any subzi, curry, dal, raita, achara, eggs etc!!
