Gluten Free Roti

Serve with Indian curries, dals or any other dish you like!

Ingredients:

340 g rice flour

1 ½ tbsp oil

1/2 tsp salt

425 ml water

Directions:

1. Bring water to a boil in a large pot. Add salt and stir. Turn off the heat.

2. Add the rice flour to the water and stir with a wooden spoon until a lumpy dough forms. Cover the pot with a tight lid and leave for 10 minutes (no longer, as the dough needs to be kneaded while it is hot).

3. Remove the lid from the pot and transfer the mixture to a clean kneading surface. Add oil.

4. As the dough will be very hot, knead it first using the bottom of a small bowl or a flexible spatula (until the dough is cool enough to touch).

5. Once the dough has cooled slightly, knead it with your hands (until the dough is soft and smooth – about 6-7 minutes). Divide the dough into 10 pieces (or 8 if you want large rotis). Cover with cling film to prevent it from drying out.

6. Take one piece of dough at a time and knead it again (about a minute). The kneading activates the starch in the rice, which prevents the dough from cracking later.

7. Heat a frying pan over medium-high heat.

8. Dust the dough and the surface you will be rolling on with a small amount of rice flour. Start rolling it out into a circle about 18 cm wide. The edges may crack a little and look uneven – this is normal.

9. Take a round pot lid (about 17 cm wide or just a little smaller than your rolled out roti). Use the lid as a cookie cutter: press it directly into the rolled out roti and trim off the uneven edges. This will give you a perfect circle, although you can skip this step – in that case you will probably end up with slightly uneven and cracked edges.

10. Place the roti directly on the heated pan. Cook for 10 seconds, then flip with a spatula. Cook for 20-30 seconds, until the cooked side starts to have light brown spots. You can flip again and cook the first side for 15 seconds. You can use tongs to transfer the roti to an open flame (if necessary, place a metal rack on top) – the roti will puff up and burn (this will create the “classic grill marks”). If you are not sure how to cook over an open flame, simply cook on a griddle.

11. You can brush the roti with butter once it is cooked.

12. Repeat with the remaining dough.

NOTES:

The warmer the dough, the easier it is to roll out.

Don’t roll out all the rotis at once. Roll out one at a time and cook immediately before moving on to the next roti.

Yield: 4 servings

Recipe: sanjanafeasts.co.uk