Rice roti

Rice Roti

Just getting off a 12 hour graveyard shift, and my stomach is growling at me. I decided to take my appetite to India. So, for breakfast I made something new, something gluten free and so crazy good that it will be made many times. (Not just for breakfast either.) This has the makings for lots of savory dishes too. 
I made rice roti. Amazing rice flour Indian tortillas. Very easy to make and since it was for breakfast, I decided to dip them in some tart cherries I heated up and mashed. (great combo). I have included the link for the recipe. Of course they are oil free and only have 3 ingredients. Rice flour, salt, water. 
I think these would be great with a spicy Indian dish too. I hope you try and enjoy as much as I did. The recipe included made 4 10 inch roti.

1 c Rice flour (white or wheat)
1 c Water
1/8-1/4 tsp. salt
Rice flour for dusting

Heat water in a med. saucepan until it boils.  Add the salt and then turn off the heat, or take off the burner.  Add the rice flour and mix with a wooden spoon until incorporated.  Cover and let sit until it is cool enough to handle.  After it is cool enough to handle, knead until a very silky dough is attained.  While you are doing the next step, heat a large, non-stick pan on med. heat.

After the dough is soft and silky, roll into a large ball.  Cut into 4 equal pieces for large rotis, or 6 for med/small rotis.  Roll each piece into a ball, and then dust your work surface.  Roll each ball into a tortilla shape.  You can make super thin for crispy roti, or a little thicker for soft and more fluffy roti.  Place one at a time on pan.  Cook on the first side for about 2 minutes, or until it just starts to get brown marks.  Flip over and do the same.  I like mine soft, so I just cook long enough for it to be nice and hot throughout.  
You can serve with sweet chutneys, or spicy hummus, or any number of Indian foods.  


  1. Your recipes are "insane" Michael! I am always looking forward for new ones. Thank you so very, very much!

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