Rice Flour Flatbreads

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.

Ingredients

  • ¼ teaspoon salt
  • 1 cup rice flour, plus more for rolling

Method

In a pan bring a cup of water to the boil with the salt. Reduce the heat to low, then carefully pour in the flour. Mix thoroughly with a wooden spoon so that everything is well combined and turn the heat to very low. Cover with a lid and let the dough steam for five minutes. Take off the heat and cool for several minutes with the lid partially open, until cool enough to handle. Make sure it doesn’t cool too much; otherwise it will be difficult to knead and the finished flatbreads will break up when cooking. Scrape the dough into a bowl and knead for about five minutes until it firms up and holds together into a smooth ball. Cover with a damp cloth and rest for about ten minutes. Again, don’t let the mixture cool completely; otherwise the flatbreads will break and won’t hold together. Knead for another minute or so and divide into eight equal portions. Roll each one into a ball.

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.

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