Long before the gluten free diet became popular, and well before I had even heard of Celiac disease, my mom cut wheat out of her diet. She noticed that she felt better when she didn’t eat wheat so for a while we ate a ton of rice dishes along with other lesser known grains like millet and sorghum.
When she switched our diet, my mom started making rotli (flat breads) with rice flour. Although it is eaten in some parts of Gujarat and South India, it is not all that common. Rice rotli are softer than the regular whole wheat rotli we ate and much whiter. And they were delicious.
A blog reader recently asked about gluten-free flat bread recipes and I immediately thought of my mom’s rice flour rotli. I had never made these before and didn’t think there was much to it, so I made a dough with rice flour, oil, salt and water just like I do with wheat flour. My rotli came out so tough, I knew I had done something wrong.
Rice Flour Sugar Cookies
So I called up my mom and asked her how to make the rice flour rotli. She told me the secret was to use boiling water and she shared her method with me. I decided I didn’t want to bother with her technique and made my dough in the food processor with boiling water. Again, I got it wrong and ended up with super tough rotli.
Finally, I gave in and followed my mom’s instructions exactly. And as much as I hate to admit it, it worked out! We ate soft and delicious rice rotli for lunch with a quick pea saute.
These rice flour rotli are a little tricky to make because the dough is super soft and not as forgiving as wheat dough. But with a little practice, I got the hang of it. I am sure you will too. Feel free to ask me any questions you may have about these.
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My mom’s experiment only lasted a few months because the rest of us got pretty tired of eating so many rice based foods. We all started eating wheat again for a while. But my mom is gluten-free again because has noticed gluten seems to inflame her arthritis. And this time, she’s not switching back.
Makes about a dozen 6 to 7 inch rotlis. When you are rolling out the rotli, use light pressure from the center out. If I had a tortilla press, I would definitely try to use it with this recipe. I think it would work great. Update 12/20/13: These rotli are served with this simple pea saute.
Serving: 75 g Calories: 187 kcal Carbohydrates: 32 g Protein: 2 g Fat: 5 g Sodium: 197 mg Potassium: 30 mg Calcium: 5 mg Iron: 0.1 mgThis two ingredient flatbread made from rice flour will become your favourite recipe if you are into healthy eating and easy cooking. It fits a lot of diets and is a great option for those who are looking for wraps and breads recipes, that are vegan and gluten-free. You only need two ingredients: rice and water. It tastes comforting like any bread, and even though its flavour resembles rice, it can be paired with a variety of dishes. It takes a bit of practice to achieve a perfect shape of your flatbreads, but don’t worry, once you taste it you’ll keep making it all the time and you’ll improve your skills faster than you can imagine.
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Step 2. Start adding rice flour to boiling water (on a low-medium flame), one spoon at a time, and keep stirring the mixture. Slowly it should resemble a dough, but make sure that there are no lumps formed in the process.
Step 3. When all the water is absorbed, take as much as you can handle with one hand and start kneading it. You’ll need to keep kneading it for about 5 minutes, until it becomes very smooth.
Step 4. Divide the ready dough into equal portions. Take each portion, one by one, and roll it into a round flatbread, it should be about 3 mm thick.
Easy Rice Flour Bread
Step 5. Heat a pan and cook your flatbread for about 30 seconds on each side. Make sure to not overcook it, as it will become too hard. Take a spatula and dab it on the sides of the flatbread to make sure it is eveny cooked. When the flatbread starts to “balloon”, it means it’s being cooked nicely.
If you want to enjoy your two ingredient rice flatbread the next day, smear it with a bit of olive oil or ghee on top, so that it remains soft.
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Gluten Free Pita Bread
Step 2. Start adding rice flour to boiling water (on a low-medium flame), one spoon at a time, and keep stirring the mixture. Slowly it should resemble a dough, but make sure that there are no lumps formed in the process.
Step 3. When all the water is absorbed, take as much as you can handle with one hand and start kneading it. You’ll need to keep kneading it for about 5 minutes, until it becomes very smooth.
Step 4. Divide the ready dough into equal portions. Take each portion, one by one, and roll it into a round flatbread, it should be about 3 mm thick.
Easy Rice Flour Bread
Step 5. Heat a pan and cook your flatbread for about 30 seconds on each side. Make sure to not overcook it, as it will become too hard. Take a spatula and dab it on the sides of the flatbread to make sure it is eveny cooked. When the flatbread starts to “balloon”, it means it’s being cooked nicely.
If you want to enjoy your two ingredient rice flatbread the next day, smear it with a bit of olive oil or ghee on top, so that it remains soft.
We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.Ok
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