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 
2. As the water begins to boil, add in the rice flour and stir vigorously with a wooden spoon 
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 
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                                                                                 
6. Transfer your disc into your pan and allow to cook for a couple of minutes on each side until the flatbread is brown                                                                                                                                                                  
7. Prepare them all and serve warm to enjoy 

Adapted from a recipe from indiaphile.info