A classic Bengali flatbread made with rice flour instead of wheat flour-great if you want to avoid gluten, and delicious enjoyed warm with a light meat curry or your favourite vegetable dish. The recipe calls for equal volumes of water and rice flour so use either a mug or a standard cup to measure them out.
In a pan bring
Heat a flat griddle pan or heavy-based frying pan on medium-low heat. A cast iron pan such as an Indian tawa works best if you have one. While the pan heats up, generously dust a surface with rice flour and, using a very light touch, roll out each ball into a disc about 1.5 cm thick. Carefully slide a flatbread onto the hot pan and cook for about a minute, then flip it over using a spatula. Cook for another minute and turn over a second time, gently pressing with your spatula around the edges to ensure even cooking. Continue cooking in this way until lightly golden bubbles appear on the surface of each side and serve hot.
© 2018 All rights reserved. Published by Kitchen Press.