Chawal ki Roti

1. 1
   prep · ~10 min

   Prepare the rice flour dough.

   1.Place 2 cups rice flour and ½ tsp salt in a large bowl. Mix well.

   2.Bring 1½ cups water to a rolling boil. Add 1 tbsp oil to the hot water.

   3.Pour the boiling water a little at a time into the flour, mixing with a wooden spoon.

   4.Once cool enough to handle, knead for 3-4 minutes into a smooth, pliable dough.

   TIPThe dough must be hot when kneaded. If it cracks, sprinkle a few drops of warm water.
2. 2
   rest · ~10 min

   Rest the dough.

   Cover the dough with a damp cloth and let it rest for 10 minutes. This helps the flour hydrate fully.

3. 3
   prep · ~2 min

   Divide and shape the dough balls.

   1.Knead the rested dough once more for a minute.

   2.Divide into 8 equal portions and roll each into a smooth ball.

   3.Keep the balls covered with a damp cloth to prevent drying.
4. 4
   prep · ~2 min

   Roll the rotis between parchment paper.

   1.Place one dough ball between two sheets of parchment paper.

   2.Gently press with your palm to flatten slightly.

   3.Roll out into a thin 6-inch disc with a rolling pin, applying even pressure.

   4.Peel off the top parchment paper carefully.

   TIPRice flour has no gluten, so it tears easily. Rolling between parchment is the easiest way to get a thin, even roti.
5. 5
   fry · ~2 min

   Cook the roti on a hot tawa.

   1.Heat a tawa or flat skillet over medium-high heat until hot.

   2.Lift the roti with the bottom parchment and flip it onto the tawa, peeling off the paper.

   3.Cook for 30-45 seconds until small bubbles appear and the underside has light brown spots.

   4.Flip the roti and cook the other side for another 30 seconds.

   5.Drizzle a few drops of oil around the edges and press gently with a spatula to encourage puffing.

   TIPThe tawa must be hot before the roti goes on, or the dough will stick and tear.
6. 6
   garnish

   Brush with ghee and keep warm.

   Remove the roti from the tawa and brush lightly with ghee if using. Wrap in a clean kitchen towel to keep soft while you cook the remaining rotis.

7. 7
   serve

   Serve the rotis hot.

   Stack the rotis and serve immediately with dal, aloo sabzi, or pickle. Chawal ki roti tastes best fresh off the tawa.

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