Authentic Rice Flour Rotli Recipe – Easy Indian Flatbread

Last Updated on 3 months by Neha Deshmukh

Authentic Rice Flour Rotli Recipe – Easy Indian Flatbread

Hey everyone! If you’re looking for a delicious and naturally gluten-free flatbread that’s a little different from your usual roti, you have to try these rice flour rotli. I remember the first time my grandmother made these for me – the slightly nutty flavour and wonderfully soft texture completely won me over. It’s a recipe that’s been passed down through generations, and I’m so excited to share it with you. Let’s get cooking!

Why You’ll Love This Recipe

These rice flour rotli are seriously special. They’re incredibly soft and pliable, making them perfect for scooping up your favourite curries. Plus, they’re naturally gluten-free and vegan, so they cater to a lot of dietary needs. They’re a fantastic alternative to wheat-based rotis, and honestly, once you try them, you might just find yourself making them all the time! They cook up relatively quickly too, making them perfect for a weeknight meal.

Ingredients

Here’s what you’ll need to make these amazing rotli:

• 1 cup rice flour (approx. 170g)
• 2 tbsp oil (approx. 30ml)
• ½ tsp salt (approx. 3g)
• 2 cups water (approx. 480ml)
• ½ cup extra rice flour for rolling (approx. 85g)

Ingredient Notes

Let’s talk rice flour! This is the star of the show, and choosing the right one makes all the difference.

• Types of Rice Flour: You can use regular white rice flour, brown rice flour, or even a combination. I personally prefer using a slightly coarser rice flour for a bit more texture.
• Regional Variations: In some parts of India, especially in coastal regions, they use a specific type of rice flour called idli rice flour which gives a lovely soft texture.
• Benefits of Rice Flour: Rice flour is easily digestible and a great option for those with gluten sensitivities. It also adds a subtle sweetness to the rotli.
• Oil Choice: Any neutral-flavored oil works well – sunflower, vegetable, or canola oil are all good options. You can even use melted ghee for a richer flavour!

Step-By-Step Instructions

Alright, let’s get down to making these rotli!

1. First, in a saucepan, bring the water, oil, and salt to a boil. This is where the magic starts!
2. Once boiling, slowly add the rice flour, mixing constantly with a wooden spoon. Don’t worry if it looks a little lumpy at first – just keep stirring!
3. Continue mixing until the dough comes together and forms a ball. It will be quite sticky at this stage, that’s perfectly normal.
4. Let the dough cool down until it’s manageable to handle. This is important, otherwise you’ll burn your hands!
5. Transfer the dough to a bowl, cover it with a damp cloth, and knead gently for about a minute. This helps to make the rotli softer. Covering it prevents the dough from drying out.
6. Heat a tava (flat griddle) or cast iron pan on medium-low heat.
7. Take a small portion of the dough (about a golf ball size) and shape it into a smooth disk.
8. Roll each disk in the extra rice flour until it’s about 1/32-inch thick. Don’t worry about making it perfectly round!
9. Carefully place the rolled rotli on the hot tava. Cook for 1-2 minutes per side, until small bubbles start to form.
10. Now for the fun part! Using tongs, carefully transfer the rotli directly over a high flame for about 15 seconds per side. This is what makes it puff up beautifully. Be careful not to burn it!
11. Repeat the process with the remaining dough.

Expert Tips

Want perfectly puffed rotli every time? Here are a few tips:

• Dough Consistency: The dough should be soft and pliable, but not too sticky. If it’s too sticky, add a little more rice flour.
• Heat Control: Medium-low heat on the tava is key. If it’s too hot, the rotli will burn before it cooks through.
• Puffing Up: The high flame is essential for puffing up the rotli. Make sure your tongs are heatproof!
• Troubleshooting Cracking: If your rotli is cracking while rolling, it means the dough is too dry. Add a teaspoon of water at a time and knead until it’s smooth.
• Troubleshooting Sticking: If the rotli is sticking to the tava, it means the tava isn’t hot enough or you haven’t used enough oil.

Variations

Let’s get creative! Here are a few ways to customize your rice flour rotli:

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: Already gluten-free – yay!
• Spice Level: Add a pinch of chili flakes to the dough for a little kick. My friend, Priya, loves adding a dash of turmeric too for colour.
• Festival Adaptations: These rotli are fantastic served with dal and sabzi during festivals like Diwali or Holi. My family always makes a big batch for these occasions.

Serving Suggestions

These rice flour rotli are incredibly versatile. They’re delicious with:

• Your favourite Indian curries (dal, vegetable curries, meat curries)
• Yogurt and pickle
• Simply enjoyed on their own with a dollop of ghee

Storage Instructions

• Leftover Rotli: Store leftover rotli in an airtight container at room temperature for up to 2 days.
• Dough Storage: You can make the dough ahead of time and store it in the refrigerator for up to 24 hours. Just bring it back to room temperature before rolling.

FAQs

Let’s answer some common questions:

1. What type of rice flour works best for rotli?

I recommend using a medium-grain rice flour. It gives a good balance of texture and softness. You can experiment with different types to find your preference!

2. My rotli is cracking while rolling, what am I doing wrong?

The dough is likely too dry. Add a teaspoon of water at a time and knead until it’s smooth and pliable.

3. Can I make the dough ahead of time? How should I store it?

Yes, you can! Store the dough in an airtight container in the refrigerator for up to 24 hours. Let it come to room temperature before rolling.

4. What is the best way to puff up the rotli on the flame?

Use tongs to carefully transfer the rotli directly over a high flame for about 15 seconds per side. Be careful not to burn it!

5. Can I use a different type of oil? Which ones are best suited for this recipe?

Absolutely! Sunflower, vegetable, or canola oil all work well. You can even use melted ghee for a richer flavour.

Enjoy making these delicious rice flour rotli! I hope they become a staple in your kitchen, just like they are in mine. Happy cooking!