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Rice Roti Recipe

This is bread is normally cooked in South India. Here, I have included a much simpler version. This is Gluten free bread. You can substitute Ragi for Rice and make Ragi Roti

How to make Gluten free breads (Roti)

Ingredients

1. Rice Flour: 2 Cups

2. Water: 2 Cups

3. Salt: ¼ teaspoon

4. Finely chopped Scallion: 2 Tablespoons

5. Finely chopped Cilantro: 1 Tablespoon

6. Ghee for basting

Method

Dough

1. Add Flour to one cup of water. This is slurry.

2. Add salt, one cup of water, scallion and cilantro. Bring it to a boil.

3. Slowly pour slurry, stirring.

4. Turn down heat. Keep cooking till all the water is absorbed. It has reached the consistency of traditional Chapati dough.

5. Divide into 4 equal part, one for each Roti

Rolling dough

The lack of gluten makes it very difficult to roll out dough. Traditionally, the dough is rolled out by hand without a rolling pin. For convenience I will use rolling pin in conjunction with two pieces of Parchment / wax paper.

1. Put down one wax paper. Baste the wax paper with melted Ghee or oil.

2. Put the dough ball on the greased wax paper. Try to spread out patty as much as you like by hand.

3. Grease and put the second wax paper on top of the patty.

4. Use a rolling pin to roll out dough to form the round cookie of desired diameter.

5. Slowly peel-off the top sheet of wax paper. The exposed surface is skin surface.

6. Lift the dough cookie with the bottom paper in tact . Transfer the cookie on to hot griddle with skin surface down.

7. Slowly peel off the wax paper.

Bake the bread, repeat for the remaining dough.

Baking

Heat the griddle (Tawa) to about 350º F surface temperature. This is cooler than the temperature used to bake wheat Roti. If you don't have a thermometer to measure the surface temperature, put a test cookie on the Tawa. If the cookie sticks to the griddle, you need to increase heat. If the cookie gets brown spots too quick, it is too hot. The actual time to cook depends on moisture content and the thickness of the cookie. It should take about 30 seconds to develop scattered brown spots on the underside of the test cookie. You may baste the top surface with water before turning the cookie over to prevent dryness.

It takes about 3 to 4 minutes to bake each side of the cookie. The cookie is baked in three steps.

1. Put the rolled cookie on the griddle with skin surface down. Use a turner to lift a corner to see that the underside has a few brown spots. It will take 45 to 60 seconds. Baste the top surface with water.

2. Turn it over and let it bake. Bake 90 to 120 seconds, you will notice steam bubbles trapped in the dough. Again use a turner to lift a corner to see that the underside has a brown spots. Baste top surface with water.
3. Turn it over. Press the bread with a clean dry rag as the steam bubble will get larger and larger merging with each other to encircle the whole area. It will take 45 to 60 seconds.

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