2-Ingredient Rice Flour Recipe


2-ingredient Rice Flour Roti by Ashley of MyHeartBeets.com

What I love about this Rice Flour Bread:

I have been waiting for today to share this recipe for rice flour roti with you…

Why today? Because this is a magical recipe and I wanted to share it on the three-year anniversary of my most magical day: my wedding.

I know this is a totally absurd comparison, but this recipe for rice flour flatbread is kind of like my marriage. The flatbread is made up of two simple ingredients (rice flour + water). My marriage is made up of two simple people (me + Roby). BUT. When you put us together… we create something unexpected. Something magical.

(Yes, feel free to roll your eyes, lol).


What am I even talking about? Now that I’ve completely lost both of us… I’ll just talk about the bread 🙂

Rice Flour Roti

This rice flour roti, also known as akki roti, isn’t fancy. It’s not exceptionally flavorful or delicious or really anything other than a simple flatbread. It’s a vehicle that’ll help you scoop up meat, vegetables, or curry. 

I know a lot of my readers have food allergies and so I’m hoping that this flatbread will be really useful to those of you who can eat rice flour. (If you can’t eat rice flour, then try my paleo naan, coconut flour naan, or my paleo roti).

How to Make Roti (2 ingredients, Gluten Free)

You boil some water and then add rice flour. It forms a crumbly mixture, like this:

2-ingredient Rice Flour Roti by Ashley of MyHeartBeets.com

Dump the crumbly mixture onto a piece of parchment paper and knead until you form the dough. Shape the dough into a large log and then cut the log into six pieces (or however many pieces you want):

2-ingredient Rice Flour Roti by Ashley of MyHeartBeets.com

Roll each piece into a ball:

2-ingredient Rice Flour Roti by Ashley of MyHeartBeets.com

Then flatten the ball between two sheets of parchment paper. Use a rolling pin to roll them out as thin as you can. Cook the rice flour flatbreads on a non-stick skillet over medium heat until both sides are cooked through:

2-ingredient Rice Flour Roti by Ashley of MyHeartBeets.com

Easy, right? I can’t wait to hear what you think!

Is Rice Flour Gluten-Free?

Yes! This roti is completely gluten-free because it’s made with rice flour.

Recommendations for other Rice Flour Recipes

Gluten Free Roti with Rice Flour

2-ingredient Rice Flour Roti by Ashley of MyHeartBeets.com

Gluten Free Roti with Rice Flour

4.81 from 51 reviews
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Servings 6 flatbreads


  • 1 cup water
  • 1 cup rice flour
  • ¼ teaspoon salt
  • Oil to grease hands


  • Bring the water to a boil in a medium sauce pan. Add salt and stir, then add the rice flour and mix well. The mixture will look crumbly.
  • Turn off heat, cover the pot and let this sit for 10 minutes.
  • Add a little oil to your hands then knead the dough and form it into one large ball. Then, break it off into 6 pieces.
  • Roll each piece of dough into a ball, then put it between two sheets of parchment paper. Using a rolling pin, roll it out. Repeat with remaining dough.
  • Put the roti on a pre-heated non-stick skillet over medium heat.
  • Cook both sides until cooked through (a couple minutes per side).
Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!

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1 year wedding anniversary: Curried Broccoli Soup and Thai Meatball Curry
2 year wedding anniversary: Mexican Hot Chocolate Fudge

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Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.

About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.


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  1. Punjabi says

    5 stars
    Came out perfect – amazing, like white chapatti flour chapattis (pre tummy ache gluten issue days!)

    Yes, it does stick to the parchment- so, I made it like a chapatti – I ‘rice floured’ the base parchment paper, hand flattened as much as possible swerving the roll same time, then threw more rice flour on the top then used the rolling pin – constantly turning & flouring, just like u make normal chapattis, came out perfect- thank you! (Didnt use the parchment paper on top as it was easier to manage with the floured rolling pin)

    Next time will try to make on a greased tava rather than frying pan to see if I can get that ‘smokey’ flavour

  2. April says

    Can you save or freeze the dough for later? I generally don’t need to make that much for 1 so I’d prefer to save the remainder for another day. Thanks! This is a life saver recipe for me!!

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