Rice roti is super soft, gluten free, platn based flat bread. It is called “tandlachi bhakri” (in Marathi), “chawal ki roti”(in Hindi), “akki rotti” (in Kannada).
Ingredients:
- 2 cups rice flour
- 2 cups water
- ¼ tsp salt
- ½ tsp ghee or oil (optional)
Method:
- You can use any brand of rice flour. I used Sohum rice flour which I used to make modak.
- Add salt and ghee/oil to water
- Bring water to boil
- Add rice flour and mix well till all the water is evenly absorb with the flour
- Keep mixing it for 2 minutes
- Turn off the stove, cover the mixture with a lid
- After 4-5 minutes, remove the lid and transfer dough to the plate
- Kneading dough when hot is the secret of rice roti
- I used steel glass to knead the hot dough
- Once it cools down, knead it more with your hand
- While kneading, use some water or oil on hands if needed
- Once dough is smooth, make even balls
- Start rolling the roti with rolling pin and dusting dry rice flour
- If you want the roti to be perfectly round, use the cutter to cut out extra part
- Place the roti on hot pan
- Roti needs to be cooked slowly on medium heat
- Once the initial side shows small bubbles, flip the roti
- Cook on other side till you see more bubbles forming
- Flip it one more time and let it puff up on the pan
- You can put gentle pressure on the sides of roti to help it puff up
You can grease roti with ghee and enjoy with any curry!
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