Flatbreads typically have just two or three ingredients – usually some type of flour, water, and a little salt. You can find recipes similar to this one that use cornmeal or chickpea flour to get a different result.
- 1 cup water
- 1/4 teaspoon salt
- 1 cup rice flour
- Canola or sunflower oil for your hands
- Parchment paper and rolling pin
- Nonstick skillet
- In a heavy saucepan, bring water to a boil.
- Stir salt into the boiling water, and gradually add the rice flour until combined.
- Remove the saucepan from the heat and cover for 10 minutes.
- Pour a little oil into your palm and rub your hands together.
- Remove the dough from the saucepan and knead the dough into a ball.
- Separate the dough into six equal pieces and roll each into a small ball.
- Place one small dough ball on a piece of parchment paper; cover with another piece of parchment paper.
- Use a rolling pin to flatten the dough.
- Heat a nonstick skillet (large enough to hold the dough disc) and cook for 2-3 minutes per side.
- Move roti from pan to a plate and set aside in a warm oven.
- Repeat with remaining dough balls.
Serve with stews, curries and vegetarian dishes.