Rice Roti

Rice Flour - 2 cup plus for dusting

Salt

Bring 1 1/2 cup of Water to a rolling boil in a sauce pan.

Reduce the heat to low and stir in Rice Flour, mix well till all the Water is absorbed.

Transfer the Dough to a large bowl and allow to cool down.

Dipping your hands frequently in a bowl of Water, knead the Dough to a slightly smooth consistency.

Make small balls with the dough, and press into flat circles.

Dip the prepared balls into dry Rice flour making sure it coats on all sides.

Using a rolling pin, roll each ball into a flat disc. Dip the Dough into dry Rice flour, as needed, while rolling so it doesn’t stick to the surface.

Place the prepared Roti on a hot skillet. When bubbles start to form, flip the Roti and allow to cook on the other side. It will start to puff up. Using a clean dry cloth lightly press on the puffed parts so that the air can move to the rest of the Rotis and fully puffs up. Once done, remove from heat and transfer to an insulated container.

Note: This roti does not have any brown spots, so keep that in mind and do not over-cook them.