Rice Flour Roti

Author: SallyK / Date: 2017-10-24 @ 02:58 am /
Tags: Rice and Grains /

Rice Flour Roti

For those with gluten sensitivity, this is a great recipe. I like the mild rice flavor of this flatbread as well as the light texture.

Makes 12 medium roti.


  • 2 c rice flour
  • 2 c water
  • 1/2 tsp salt
  • olive oil


  1. Place the rice flour, water, and salt in a medium saucepan and heat on medium low setting, constantly stirring until thick and starting to bubble.
  2. Remove from heat, cover, and allow to stand about 30 minutes, until the rice has absorbed moisture and is cool enough to handle.
  3. Sprinkle rice flour on your work surface and turn the dough out. Add rice flour to the top. Knead for about 2 minutes, adding flour as needed.
  4. When dough is pliable and smooth, break into 12 equal pieces and roll each in a ball.
  5. Preheat a grill or large heavy skillet on medium.
  6. Place a dough ball on a sheet of wax paper and cover with another sheet of wax paper. Using a rolling pin, roll out to an 8-inch disc. (Roti may also be pressed on an 8-inch tortilla press that has been lightly oiled on top and bottom.)
  7. Cook several minutes on each side, until golden spots appear. Transfer to a holding plate and continue until all roti are cooked.
  8. Use roti with any curry or use as a substitute for corn tortillas in hispanic cuisine.