Rice Flour Flatbreads

makes 8-10 small flatbreads

  • 1 cup rice flour
  • 2 tbsp oil (I used canola as it’s safe for M, but use an oil of your choice)
  • 1/2 tsp salt
  • 2 cups water
  1. Put the water, oil and salt in a saucepan and bring to the boil 20150602_180101
  2. As the water begins to boil, add in the rice flour and stir vigorously with a wooden spoon 20150602_180551
  3. Once the flour and water are well-mixed, leave to cool in the saucepan until you can handle the dough with your hands.  It looks a little like very fluffy mashed potato 20150602_180641
  4. As it cools, the dough becomes sticky and will be easy to manage.  Heat your pan (I used a Le Creuset one, but any pan will do!) over a medium heat as you roll out your first flatbread
  5. Take a ball of the dough, roll it in your hands and then on to a chopping board covered with extra rice flour.  Press it into a disc, making sure both sides are dusted with the extra flour.  You can make them as large or as small as you want                                                                                 20150602_181915 20150602_182105
  6. Transfer your disc into your pan and allow to cook for a couple of minutes on each side until the flatbread is brown                                                                                                                                                                  20150602_181843 20150602_182246
  7. Prepare them all and serve warm to enjoy 20150602_185348

 

Adapted from a recipe from indiaphile.info

4 thoughts on “Rice Flour Flatbreads

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