Rice Rotla

1. 1
   boil · ~5 min

   Boil the water with salt.

   Heat water in a pan until it comes to a steady boil. Stir in the salt so it dissolves fully.

2. 2
   mix · ~2 min

   Mix in the rice flour.

   Lower the heat and add the rice flour all at once. Stir quickly with a spoon until the mixture comes together into a rough, thick dough with no dry patches.

   TIPWork quickly once the flour goes in so the dough stays smooth and lump-free.
3. 3
   rest · ~5 min

   Cover and rest the dough.

   Take the pan off the heat, cover, and let the dough rest until cool enough to handle but still warm.

4. 4
   knead · ~4 min

   Knead the dough until smooth.

   Transfer the warm dough to a plate or board and knead well for 3 to 4 minutes until soft and smooth. Divide it into 8 equal balls.

   TIPKnead while the dough is warm, not cold, or the rotla may crack at the edges.
5. 5
   prep · ~8 min

   Pat each rotla into a flat disc.

   1.Dust a clean surface lightly with rice flour.

   2.Place one dough ball on the surface and flatten it gently with your fingers.

   3.Pat it outward into a thin round disc about 5 to 6 inches wide.

   4.Keep the edges neat and press any small cracks back together.

   TIPUse light hands and a little dusting flour; too much pressure can make the rotla break.
6. 6
   fry · ~4 min

   Cook the rotla on a hot tawa.

   1.Heat a tawa over medium heat until evenly hot.

   2.Place one rotla on the tawa and cook until the surface looks dry and light spots appear.

   3.Flip and cook the second side until small golden spots form.

   4.Brush with a little ghee and cook both sides briefly until done.

   TIPKeep the heat medium; high heat cooks the outside too fast and leaves the center underdone.
7. 7
   serve

   Cook the remaining rotla and serve warm.

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