Two Ingredient Rice Flatbread (Chawal ki roti), vegan & GF

This two ingredient flatbread made from rice flour will become your favourite recipe if you are into healthy eating and easy cooking. It fits a lot of diets and is a great option for those who are looking for wraps and breads recipes, that are vegan and gluten-free. You only need two ingredients: rice and water. It tastes comforting like any bread, and even though its flavour resembles rice, it can be paired with a variety of dishes. It takes a bit of practice to achieve a perfect shape of your flatbreads, but don’t worry, once you taste it you’ll keep making it all the time and you’ll improve your skills faster than you can imagine.    

Ingredients:

  • 1 cup rice flour
  • 2 cups water

Method:

Step 1.  Boil two cups of water. Step 2. Start adding rice flour to boiling water (on a low-medium flame), one spoon at a time, and keep stirring the mixture. Slowly it should resemble a dough, but make sure that there are no lumps formed in the process. Step 3. When all the water is absorbed, take as much as you can handle with one hand and start kneading it. You’ll need to keep kneading it for about 5 minutes, until it becomes very smooth. Step 4. Divide the ready dough into equal portions. Take each portion, one by one, and roll it into a round flatbread, it should be about 3 mm thick. Step 5. Heat a pan and cook your flatbread for about 30 seconds on each side. Make sure to not overcook it, as it will become too hard. Take a spatula and dab it on the sides of the flatbread to make sure it is eveny cooked. When the flatbread starts to “balloon”, it means it’s being cooked nicely. If you want to enjoy your two ingredient rice flatbread the next day, smear it with a bit of olive oil or ghee on top, so that it remains soft.

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2 thoughts on “Two Ingredient Rice Flatbread (Chawal ki roti), vegan & GF”

  1. As a gluten free and vegan cook and baker and raw vegan maker for many years, this recipe is doomed to fail. I’m sorry, but people should know, rice flour firstly has very little starch and obviously no gluten, so unless you are using a more sticky rice flour, like one made from risotto rice or rice pudding rice but then going to full blown glutinous rice flour would make such a flat bread chewy and slimy in texture. Gram flour works better for unlevened bread made on the job, so does a combination of flours like gram, oat and maize for tortillas, and you need to remember not everyone has a big kitchen to roll these out that size, they will also crack at that depth, they are just to thin, and no I’m not jealous, lol, someone just said that on here, I’m just being honest because I know that the ratio of flour to water doesn’t work even with the heat evaporation, it is slowly cooking already the dough, again not everyone gas burners or heat diffusers. Some only have the basics and this recipe although it seems basic will just be disappointing. How long have you been gluten free and vegan sir? Because those of us who have done this for a long time care about people being able to enjoy the door rather than a quick view on YouTube! Just be honest, if you got it that perfect, it took a different ratio and also it tasted like well nothing good.

    1. Hi OP, thank you for sharing your concerns. This video was shot in one go, and the ratio that was used is the one that we listed in the recipe.
      This a traditional Indian recipe that has been around for generations. This flatbread is commonly enjoyed with potato ginger soup, and tastes amazing. It uses regular rice flour, and the one that was used in the video is regular rice flour obtained in a store in Germany, not glutinous rice flour.

      This video was not created for quick YouTube views. We did it to document the skill of our mother, who is a brilliant traditional cook, and the skills she possesses are not taught in most culinary schools and science books – this recipe and your response confirm that. It just so happened that a lot of traditional foods are now labelled as gluten-free and vegan, and we receive a lot of words of gratitude from gluten-free and vegan folks, for teaching such recipes. Her skills are not taught in most culinary schools or science books, and we keep learning from her and other traditional cooks to make sure, that this knowledge doesn’t disappear.

      One of the features of a great cook is an open mind. There is a lot to learn from traditional cuisines of far-away countries, especially if you follow gluten-free and vegan diet. Some of the techniques might be completely different from what you’ve learned before, they might surprise you and challenge you. The rest is up to you.

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