Rice Bhakri

Rice Flatbread

SERVES 4–6

I still remember the first time I ate this bread with pandhra and tambda rassa on the streets of Kolhapur. I loved it—the taste, the texture, the suppleness. The subtle taste of the bread absorbs all the flavours of the curries and chutneys it is eaten with. It acts as a good substitute for normal tandoori rotis for people with gluten allergies.

INGREDIENTS (makes 10–12)

¼ tsp salt

1 tsp oil

2 cups + extra rice flour

METHOD

In a pan, combine 2½ cups of water with salt and oil and bring to a boil over high heat. When the water is boiling rapidly, reduce heat to low and mix in the rice flour using a wooden spoon. When all the flour is mixed in, sprinkle 1 tbsp of water over the dough, cover and cook for 2 minutes till some steam forms in the pan. Remove dough to a lightly floured surface, wet your hands and knead the hot dough, dusting lightly at regular intervals to make a smooth, soft dough without lumps. Keep wetting your hands at regular intervals to avoid burning yourself. Divide dough into large lemon-sized portions and shape into flattish balls. Put a griddle over low heat. Meanwhile, place a portion of dough on a lightly floured surface and roll out into a disc of 6" diameter and ¼" thickness. Place the rolled bhakri (roti) on the griddle and cook over low heat till done on one side. Turn over and cook the other side till done, pressing the edges gently with your fingertips to ensure even cooking. When the bhakri is just cooked, place directly over a medium flame for 3–4 seconds. Turn over and cook for another 2–3 seconds to ensure perfect cooking, taking care not to burn the bhakri. Remove from heat. Repeat for remaining dough. Serve hot with pandhra and tambda rassa (p. 25) or any other curry of your choice.