Dina Begum

Rice Flour Flatbreads

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Brick Lane Cookbook
Brick Lane Cookbook

By Dina Begum

Published 2018

  • About

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

Photos