Home » Breads » Rice Flour Rotis (Chawal Atta Chapatis)

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These soft-melt-in-your-mouth Chawal Chapatis are a treat for you eyes too, not just visually. They pair beautifully with a simple Daal and Subzi or an exotic, spicy Mutton Curry or Keema. Prepare to be amazed!

Prep Time: 15 minutes
Cook Time: 20 minutes
Makes – 10-12 chapatis

Ingredients:

Rice Flour – 2 cups
Boiling Water – 1.5 cups
Salt – 1/2 tsp, optional
Additional Rice Flour – for dusting

Method:

1. In a sauce pan, heat 1.5 cups of water and allow it to come to a rolling boil.
2. Reduce the flame a little and pour in the Rice Flour and mix well till all the water is incorporated.
3. Transfer into a mixing bowl.
4. Set aside for 3-5 minutes till it cools down just enough to handle – careful not to burn your hands.
5. Keep a bowl of room-temperature water handy.
6. Dip you hand into the bowl of Water and knead the Rice flour and combine till it all comes combines and forms a dough.
7. Knead for another 5-6 minutes.
8. While still warm, start making the rotis.
9. Get a tawa on the fire on low heat and allow it to heat up.
10. Take a pinch of dough, about the size of a golf-ball.
11. Roll each ball in your palms and press into a flat circle.
12. Put ½ cup of Rice Flour in a flat bowl or dish for dusting.
13. Dip a flattened ball into the dry flour and coat it on all sides.
14. Using a rolling pin, roll out each ball into a flat disc – similar to a tortilla.
15. Dip the dough into the dry flour, as needed, while rolling so it doesn’t stick.
16. Place the rolled chapatti on the hot skillet.
17. When bubbles start to form, flip the chapatti over.
18. Allow the Roti to cook on the other side. It will start to puff up.
19. Use a clean dry cloth and lightly press on the puffed parts so the air moves to the rest of the rotis and fully puffs up.
20. Once done, remove from the tawa and transfer to a insulated container to store for later or serve right away.

Tips:
1. If the Rice Flour is old, you may need additional water.
2. This roti does not have any brown spots, so keep that in mind and not over-cook them.

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