Rice Roti (Rice Flour Tortilla)
Difficulty: Intermediate. Dietary labels: Vegan, Vegetarian, Gluten-Free, Dairy-Free. Makes 8 rotis. Chef's tip: Rice roti is fragile. Using hot water and resting the dough is essential for pliability. If rotis crack while rolling, the dough is too dry — add a teaspoon of water.
Nutrition
Ingredients
| 200 g (2 cups) | rice flour (fine, store-bought or homemade) | |
| 300 ml (1¼ cups) | hot water (not boiling) | |
| ½ tsp | 2.5 ml | salt |
| 1 tbsp | 15 ml | oil (plus extra for cooking) |
Instructions
In a large bowl, mix rice flour and salt. Add oil. Gradually add hot water, stirring with a spoon until a soft dough forms. The dough should be pliable but not sticky. Knead for 2 minutes, then cover and rest for 15 minutes. Divide dough into 8 equal balls. Place a ball between two sheets of baking paper or banana leaf (rice dough is delicate). Flatten with a rolling pin into a thin circle (about 15 cm diameter). Heat a non-stick tawa or skillet over medium heat. Gently transfer the roti onto the pan. Cook for 30 seconds, then flip. Brush with a little oil. Flip again and press edges with a spatula until golden spots appear. Remove and keep warm in a cloth. Repeat with remaining dough. Serve hot with curry or dal.