Chawarain ji Mani
Soft, thin rotis made from a rice flour dough, a treasured staple from Sindhi cuisine. Cooked golden on a hot griddle, these gluten-free flatbreads have a delicate, slightly chewy texture that pairs beautifully with curries, dal, or simply with a pat of ghee.
For 8 servings
- boil · ~5 min
Boil the water with salt.
In a saucepan, bring the water and salt to a rolling boil.
TIPMake sure the water is boiling vigorously before adding the flour; this helps gelatinize the starch and makes the dough pliable. - mix · ~10 min
Cook the rice flour dough.
1.Reduce the heat to low and add all the rice flour to the boiling water at once.2.Stir vigorously with a wooden spoon or spatula, incorporating all the flour into the water.3.Continue stirring until the mixture forms one cohesive mass and pulls away from the sides of the pan, about 2 minutes.4.Turn off the heat and cover the pan. Let it cool enough to handle, about 10 minutes.TIPDon't worry if the dough looks a bit lumpy initially; kneading will smooth it out perfectly. - knead · ~7 min
Knead the dough until smooth.
1.Transfer the warm dough onto a clean, lightly oiled work surface.2.When cool enough to handle, knead it with the heel of your palm for 5-7 minutes until a soft, smooth, and non-sticky dough forms.3.If the dough feels dry or cracks, wet your hands with a little warm water and continue kneading.TIPKneading while the dough is still warm is crucial; it's much harder to knead and roll a cold rice dough. - prep · ~3 min
Divide the dough into balls.
1.Divide the smooth dough into 8 equal-sized portions.2.Roll each portion between your palms to form a smooth, crack-free ball. - prep · ~6 min
Roll the rotis.
1.Place a sheet of muslin cloth or plastic wrap on the rolling board and dust it lightly with dry rice flour.2.Place one dough ball on the cloth and flatten it slightly with your fingers.3.Cover with another sheet of cloth or plastic wrap.4.Using a rolling pin, gently roll the dough into a thin, even circle about 5-6 inches in diameter.5.Carefully peel off the top cloth. Lift the bottom cloth with the roti, invert it onto your palm, and gently peel the cloth away.TIPRolling between two sheets of cloth or plastic prevents the gluten-free dough from sticking and tearing. Apply even, gentle pressure. - fry · ~10 min
Cook the roti on the tawa.
1.Heat a tawa or flat skillet over medium-high heat.2.Gently slide the rolled roti onto the hot tawa.3.Cook for 30-45 seconds until the underside develops light brown spots and the edges start to lift.4.Flip the roti and cook the other side for another 30 seconds.5.Spread 0.25 tsp of ghee on the cooked side, flip again, and press gently with a spatula for a few seconds until golden spots appear.TIPDon't flip more than twice, or the rotis can become hard. A medium-hot tawa is best; too cool and they'll dry out, too hot and they'll burn before cooking through. - serve
Serve hot.
Serve the Chawarain ji Mani immediately, brushed with a little extra ghee if desired. They are best enjoyed fresh and hot.
TIPStack the cooked rotis in a paper-towel-lined container to keep them soft until serving.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1For a pliable dough, add the rice flour to vigorously boiling water and stir until it forms a single mass.
- 2Knead the dough while it is still warm; cold rice dough becomes stiff and difficult to roll.
- 3Roll the rotis between two sheets of muslin or plastic wrap to prevent sticking and tearing.
- 4Use a medium-hot tawa — if the roti browns in under 30 seconds, the heat is too high.
- 5Flip the roti only once or twice; excessive flipping will make it dry and hard.
- 6Stack cooked rotis in a paper-towel-lined container to trap steam and keep them soft.
- 7If the dough cracks while rolling, wet your hands with warm water and re-knead briefly.
Adapt it for your goals.
Herbed
Add 2 tablespoons of finely chopped fresh cilantro or mint to the dough before kneading for a fragrant, herbaceous twist that pairs beautifully with spicy curries.
veganVegan
Replace ghee with any neutral vegetable oil or coconut oil for cooking. The rotis remain tender and are entirely plant-based.
whole grainWhole-grain
Substitute half the rice flour with finely ground brown rice flour or millet flour for a nuttier flavor and higher fiber content.
stuffedStuffed
Stuff each dough ball with a spiced mixture of mashed potatoes, peas, and ginger-garlic before rolling for a stuffed version akin to a rice-flour paratha.
Why this is on our healthy list.
Gluten-Free
Made entirely from rice flour, these flatbreads are naturally free of gluten, making them suitable for those with celiac disease or gluten sensitivity.
Low in Saturated Fat
With only a small amount of ghee used for cooking, these rotis are lower in saturated fat compared to many fried breads or butter-laden flatbreads.
Easily Digestible
The gelatinized rice starch in these rotis makes them gentle on the stomach, often recommended for light meals or when recovering from digestive upset.
No Added Sugar
This recipe contains no added sugar, making it a suitable carbohydrate choice for those monitoring their sugar intake.
Frequently asked questions
The dough likely cooled too much before kneading. Always knead while it's warm. If it cracks, wet your hands with warm water and re-knead until smooth.
