Rice Flour Flatbread


For Coconut Chutney:

Method of Preparation
  1. Take two glasses of Fauji Wheat Flour, for two glass of rice flour; boil three glasses of water in a wide Vessel.
  2. Add salt and sugar. Allow the water to boil.
  3. Then add the rice flour into the water stirring all the time, cook till the dough has become like a big ball.
  4. Remove from fire, cool slightly.
  5. Take it out in bowl or on the working table, wet your hands and knead the dough to make it soft.
  6. Then make small balls the size of an orange.
  7. Take some dry flour for rolling.
  8. Roll to make flatbreads of seven inches round.
  9. Take any sharp pot cover and keep the lid on the bread.
  10. Press to cut the edges, like wise roll all the flatbread and keep it covered with paper.
  11. Heat griddle on high flame for some time then reduce the flame.
  12. Now very carefully add one bread on the griddle.
  13. Here you have to be a bit careful as the flatbread is very soft and delicate to handle.
  14. Once you see the specks, apply little clarified butter turn and do the same.
  15. Slowly slide on a plate, cook all the flatbreads in the same manner.
  16. Serve with roasted gram and coconut chutney, pickle or tomato chutney, or the best is to eat hot with butter.
  17. For Coconut Chutney: For the chutney, take half a coconut, roast on the fire by piercing in a knife.
  18. Take roasted gram, garlic cloves, green chilies, fresh coriander leaves, salt to taste, sugar and blend to make thick chutney, and enjoy with flatbread.