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 πŸ™‚

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

4.83 from 107 reviews
Pin Recipe Print Recipe
Servings 6 flatbreads


  • 1 cup water
  • 1 cup rice flour
  • ΒΌ 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!

Pin This Recipe

Like this recipe? Pin it to your favorite Pinterest board now so you will remember to make it later!

Pin Recipe Now0

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

Related Recipes


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.


Subscribe to get our latest content by email. We won't send you spam. You can unsubscribe at any time.

Reader Interactions

Leave a Comment & Rating

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. Noush says

    5 stars
    Thank you for this recipe. I have missed roti so much! I added some chilli powder and garlic powder, and fried with some gluten free vegan butter. So crunchy and perfect for dipping!

  2. Fleur Pool says

    Hello Ashley

    Can I ask ?

    What Cup measurement’s do you use ? 240ml ? Or 250ml ?

    Thank you


  3. Laurie says

    5 stars
    Wow, these are amazing! As someone very new to the gluten free life, and currently on a very restricted diet to heal the gut, I was excited to find a “bread” recipe that I could make and enjoy. As someone who loves to bake, I’m a firm believer in weighing ingredients. I was using Bob’s Red Mill organic stone ground Brown Rice Flour. I used 132 gm of the flour to 1 cup of water and it was 100% perfect. Thank you for a great and easy recipe!

  4. MJ says

    4 stars
    Mine didn’t turn out so nice looking as yours but they pass in the taste! I added Butter to mine towards the end as they were quite dry but still edible.

  5. Ann says

    1 star
    The mixture stayed crumbly. Impossible to roll out or spread by hand. Impossibly to flip in frying pan. Tastes like cooked rice. Might as well eat rice. Easier to cook.

  6. Rotiisshit says

    1 star
    Was horrible, I did everything step by step with this recipe and it was a complete waste of my time I do not recommend this at all and I will not be using any of Ur recipes again

  7. Nunya B. says

    5 stars
    Ok, I live in a rural place where rice flour is rare, so I didn’t have QUITE enough to do the recipe properly. What I did was roughly 2/3 cup rice flour and 1/3 cup whole wheat.

    No parchment paper? Use greased-up aluminum foil like I did.

    No non-stick pan? I used an oiled cast iron skillet. Think of your Southern grandma frying cornbread patties and you’ll get the idea.

    Even with these tweaks the bread came out yummy.

  8. Roger says

    5 stars
    I used the microwave on full power for a short time on each side. I rolled it very thin. It come out crispy and I ate it with nut butter. Quite nice but not as good as in the frying pan.

  9. Fire Angel says

    5 stars
    What a boon to me, I have tons of food intolerances and rice is the only grain I can eat. I can use this to wrap a lot of different foods or just as an accompaniment.

    One suggestion; suggest that people have extra rice flour standing by as different brands and sometimes even different batches behave differently.

  10. Antonia Elwes says

    Hi Ashley would you have a recipe for a sweet potato roti, so substituting the wheat flour with sweet potato flour?

  11. Salma says

    Hi Ashley,
    Is it possible to substitute brown rice flour for the rice flour. And would the proportions stay the same? My son can’t tolerate white rice flour πŸ™‚ Thanks for coming up with amazing recipes!

  12. 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

  13. 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!!

  14. Rob Combs says

    5 stars
    I just happened upon an Indian Grocery Store in Ceres while taking my Mum to her errands. I went absolutely nuts buying as many ingredients, ie rice flour, hot curry, spices, etc. Browsing the Internet I came across your recipe for Roti and you made it so easy to follow. So I immediately went into my kitchen and once again, went nuts… I think I overindulged and completely gorged!

    I live up in the mountains (Central Sierra Nevadas), but will definitely share your recipe with neighbors!

  15. Julie says

    5 stars
    Thank you! Thank you! Thank you! I absolutely adore these. They are such a treat. I’ve added savory spices for tostadas or cinnamon/sugar for a sweet treat. The absolute best part about these is that when I roll them into balls, I wrap them and freeze them. Then whenever I want a tortilla I just defrost and cook in a pan. Oh.My.Goodness gluten-free game changer!! β™₯

  16. Daryl says

    Gluten free breads need such a high level of technical precision.

    This one really good partly because it’s so simple.

    I liked the wedding metaphor, actually…

  17. Linda Orowitz says

    I make a roti with equal parts whole wheat flour and boiled (must be boiled, not baked or microwaved) sweet potatoes. It’s great. This recipe sounds terrific for when my daughter-in-law comes, she has celiac.

    I loved the comments, and tried to find out why it was sticking. This is what I found.
    A gritty rice flour will often mean that the ingredients in a recipe simply don’t combine properly. You may whisk your dry ingredients together as well as possible, but they’ll still resist combining with the rest of the ingredients.
    It sounds like the rice might need to ground finer.

    I’m looking forward to making these. Someone gave me a grain mill and the only thing I had to grind was my brown rice. I sounds like white rice might work better, but I eat plant-based and eat as many whole grains as possible.

  18. Kristy says

    5 stars
    I made these last night and they were a revelation! I had to stop myself at 3, but I could have eaten alllllll 8 of them. And it could not have been easier.

  19. Danielle Gregorio says

    5 stars
    This worked great!! I couldn’t believe how easy it was! You have changed my world – thank you! I ate it with the leftovers from your Instant Pot Ground Lamb Curry recipe(which was also super easy and yummy!). Thank you! Just a note: I used organic sprouted brown rice flour and had NO issues at all!

  20. Ing says

    Hi Ashley
    Whoa. Something new I learn today. My aunt teach me how to cook rice flour plus water then steam it and put topping on top to eat them. Today I learn I can turn them into roti. That’s really nice. I always go breakfast for roti canai n dhal . Now with this easy recipe. I think I m going to make them n eat at home. Can save some extra money. Thanks so much for this delightful delicious recipe.

  21. Shauna says

    2 stars
    This recipe is the worst!!! Just wasted the last of my rice flour on trying it for the second time. Made it the first time — horrible. Found a DIFFERENT recipe, they came out great! Couldn’t find it this time…used this recipe again, and again a disaster. A 1:1 ratio of rice & flour does not work! You need a much drier consistency for these to be successful. Also, the amount of ads on this site is kind of ridiculous.

    • My Heart Beets says

      Hi Shauna, I’m sorry this didn’t turn out well for you – I know it’s really frustrating/upsetting when a recipe doesn’t work. I feel bad that you used the last of your rice flour on this. I’ll be sure to make a video of this recipe soon – hopefully that’ll help.

  22. Lis says

    Can’t wait to try! I am gluten free and have had kidney stones. I have to seriously restrict oxalates which are found in the husks (of many things) of brown rice – stones form around this! One writer described oxalates as being like nature’s pesticide in function. Yes to white rice (within reason)

  23. Janice Guezen says

    5 stars
    Just made the rice flour rotis and had them with my chickpea curry dish. So easy to make and turned out delicious . Ate them while warm and scooped up the curry sauce. Definitely could’ve eaten more, can’t believe I haven’t tried these before now. Thank you for this recipe!

  24. Julia says

    I just made these and when I mixed the rice flour and water together, it wasn’t dry or crumbly at all. It was sort of liquidy and wouldn’t hold it’s shape. I following the recipe to a T, although I used brown rice flour because it was all I had on hand. Could that be why? I was still able to cook it up, but it was more like pancakes than roti lol.

  25. Ryan Hainsworth says

    5 stars
    This made me so happy today! Such a simple recipe and I can have a pita-like bread again with no gluten! I have been gluten-free for a month and it has been brutal without bread. Thank you for this recipe!

  26. Lee says

    5 stars
    This Recipe worked well with a Lodge iron griddle. I lightly added olive oil to 2 pieces of parchment paper and used a tortilla press. And found that coconut oil worked better in the skillet to create a non stick surface. Great and simple recipe!

  27. Jill Beaty says

    3 stars
    Easy to make and tasted like a rice cracker. Yum! Was crispy though. What thickness should it be when rolled out? That might make a difference.

  28. Deeps says

    You should look up Sri Lankan Roti. Just one more ingredient in it – fresh scraped or desiccated coconut.

    Same process as above. I like mixing a bit of chopped up shallots, green chillies and/or curry leaves and keep a cooked batch in the fridge. Just pop one in the toaster to heat up in the morning and slather on some butter or ghee. Yumm!

    I am just starting to replace a bit of the rice flour with flax meal to increase the nutritional value.

  29. Tammera P says

    5 stars
    These are so amazing. I’m testing a few balls right now: one in the freezer and one in the fridge to see if I if it’s better just to cook them all and freeze or if I can freeze prior to cooking. I’m looking to make all my own foods. I just became vegan and I’m tired of the β€œbad vegan food”. This is going to take care of all the processed bread/wrap options I’m limited to. Thank YOU!!

  30. S says

    So excited to try this!! Limited diet here as well.

    How much should each dough ball piece weigh?? And do you have nutritional value for it?

  31. Jean Stevenson says

    Hi there. Sad to say I tried your recipe with much excitement after reading all of the comments but mine didn’t work. I don’t have a non stick pan but I gave it a go anyway thinking that it wouldn’t make that much difference. I have an old well used steel pan.You don’t say how thick to roll them out to. First ones I rolled out to 2 mil aprox next ones about 4mil. Don’t know what I did wrong they just didn’t cook. Thin ones went crisp and burnt on the edges thick ones didn’t puff up like yours they had burnt edges too. I will try again if you have any suggestions. Thanks. Jean

  32. Sister Kyoya says

    5 stars
    This. Is. Brilliant.

    Over two years ago I developed extreme intolerances to wheat/gluten (including oats), corn (in nearly all processed food in the US since citric acid is made cheaply with using corn syrup, and all oils are contaminated with it too), yeast, and about a year and a half ago I developed a deadly allergy to baking soda/baking powder severe enough that I have to keep an EpiPen with me. It still makes me shake my head that I grew up in a family addicted to bread and I used to decorate cakes as a hobby, even making my grandmother’s orange chiffon cake from scratch.

    My grandfather had over 25 food allergies/intolerances so I guess I just drew the genetic short straw. Being a vegetarian who has to be careful with my dairy consumption (tends to cause painful ear infections if I eat it too much) these last two years have been seriously hard. There is very little premade foods I can have due to corn cross-contamination has made food a real struggle. I eat a lot of tofu, eggs, fruit, veggies, raw sunflower seeds, beans, some peanuts, and the scant few grains I can still tolerate, brown rice, millet, and some teff.

    I stumbled across your recipe when trying to look on Pinterest for things to do with rice flour. I just got an electric flour mill and I love it. I’m starting to remember what ‘convenience foods’ feel like that aren’t apples or bananas. I got really excited when I looked at the recipe ingredients. No baking soda or baking powder! With the bubbles in your roti I was sure that there must have been some kind of leavener. But the pic I saw said just two ingredients, so I had a hope that it might be something I could have. Recipes that don’t need adapting are rare for me. I can’t tell you how excited I was when I saw the recipe itself.

    I wasn’t sure how fine or not the rice flour needed to be since most people complain that commercial rice flour is gritty I’ve just gotten into the habit of sifting my home ground flours into ‘superfine’ (pastry) consistency. 1 c. = 120 g. but I had another 20 g. reserved in case the dough was looking too wet since some of the comments mention goopy dough. I needed the full 140 g. It turned out BRILLIANTLY! (Flour should always be weighted since it is loads more accurate. I use grams instead of ounces because my OCD likes the higher accuracy. I also used to work in a bagel shop where we made our doughs from scratch. We used to measure the flour by pounds. XD)

    We were out of the one brand of olive oil I can tolerate (from Italy) but we did have unsalted butter in the fridge so I just rubbed some of that on my hands. If anyone is wondering: Don’t skip the oil/fat! You will end up with rice glue stuck all over your hands! I really love how fast and easy this recipe is. Plus the way the dough felt reminds me of play dough. Hubby really liked them too. I’m curious and excited to try this recipe with my usual brown rice flour, millet flour, and sunflower seed flour to see if it would be more like a wheat tortilla. Oh! I used our tortilla press to squash the dough balls and they were the perfect size! I just cut open a quart size ziploc bag after removing the ‘zipper’ to use instead of parchment paper (didn’t realize we were out) and it worked great!

    I sent this recipe to my mom who is also gluten intolerant. She visited India about 14 years ago and still keeps in contact with the family she stayed with there. While she was there she kept talking about garam masala and I was surprised to find it locally. Having pretty much no idea how to use it I thought it tasted like it could work in something where cinnamon normally would be used. My mom thought I was crazy when I told her I made sweet breakfast muffins with it. They were really good! XD The reason I mention this is because when I was cooking this roti recipe, half of one of them got cooked too long and became crispy like a cracker. It was really good and made me start wondering if tiny pieces of the dough would puff up and cook until crunchy… and could be use for cold cereal. I’ll have to test it (and add some sweetening to the dough) but I’ve missed cold cereal really badly. Then I remembered the muffins. Garam masala cereal would be really good if the cereal idea works. Even if it doesn’t, making crackers from the roti would be good. I think just the dough might be just what I’ve been looking for to use as a gyoza skin dough (another food I’ve missed.)

    My apologizes for being so long-winded, I’m just seriously excited. Since I have to make practically everything from scratch, having a fast and easy recipe like this really is something that will make a significant difference in mine and my husband’s life. I believe we might have tacos for dinner tonight or tomorrow. πŸ˜€ Thank you SO much!

  33. Gladimar sturla says

    5 stars
    So easy to make! I almost couldn’t believe, thank you so much for sharing, it is really easy to make and it’s a great base to get creative with. I did an Asian stir fry and another one with coconut chickpea curry. Amazing

  34. L says

    5 stars
    Do you think these could be baked in a small oven – a toaster oven – instead of made in a hot skillet on the stovetop? (Reason why: Celiac with limited access to safe gluten free cooking areas in shared house. Toaster oven and rice cooker are used to make all gluten free meals.) Thank you. They look delicious.

  35. Nneka says

    5 stars
    Simply amazing! I have no words for how happy you have made my heart. I oiled hands with olive oil and fill the roti with corse ground cooked and spiced lentil mixture and cooked it in ghee. This has made the closest approximation to the West Indian dal pourie I have been craving since going gluten free. I am grateful for you. Thank you!!

  36. Sarah Clark says

    I tried this recipe last night and loved it! We are gluten, egg, diary free in our home and this will be a life saver. After the pieces were cooled down, I layered them with parchment paper and sealed them in a ziplock bag and stored them over night in the fridge. This morning I briefly warmed them up in the toaster oven and spread sunbutter on them for my kids breakfast. Thank you for this recipe!

    • My Heart Beets says

      Sarah, I’m so happy to hear that you liked the rice flour roti! I’m glad to hear that your kiddos are eating them too πŸ™‚ Thanks for letting me know how it turned out!

  37. Sharon says

    So you know if this recipe will work using Sweet White Rice Flour?
    Thank you
    PS Your photo in your wedding gown is gorgeous!!

    • My Heart Beets says

      Hi Sharon! I haven’t tried this using sweet white rice flour – I know it’s more glutinous so I’m not sure if or how that might affect the recipe. If you try, please let us know!

  38. Haley K says

    5 stars
    Love this we do a lot of gluten free and everyone likes these!! I’m trying to figure out how to make as a large sheet in the oven, Anyone tried this??

  39. Pete says

    5 stars
    Thank you for this simple and easy recipe. The northern English town in inhabit can only supply brown rice flour, which worked fine. The rotis were flexible and delicious. A copperstone pan was used, with no oil.

  40. Shari williams says

    5 stars
    These are so good and easy too. Very tasty as I used them as tortillas. Thank you so much for sharing this recipe. I will be using it quite often.

  41. Haley says

    Love these! Has anyone tried baking a sheet of it and cutting into squares? I’m trying to figure out a faster way than one by one bc we go thru them pretty quickly. Thanks!

  42. Mari says

    I just tried to make these and was disappointed. They were so sticky that they were hard to work with and kept sticking to the parchment paper or to themselves. Suggestions?

  43. Genevieve says

    Can’t wait to try this recipe – was searching for a gluten-free naan bread, but this looks like a promising option, too! And I love that it’s minimal ingredients.

  44. Priya says

    I’d try this ! Tried a similar recipe but it didn’t say use hot water and it turned out bad! Brilliant if you need a frisbee! Will let you know how it goes tonight!

  45. Jamie says

    5 stars
    I absolutely loved these! I’ve been trying to find a recipe that tastes most like regular flour tortillas and this is it! I could taste a small hint of rice flavor but I love rice too so these are perfect. I was surprised how easy they were to make, roll out and cook. Thank you for a wonderful recipe!

  46. Erica says

    Thank you for this recipe! I’ve been looking for a versatile flatbread that’s easy to make and allergen free. Made these last night. I used a tortilla press and it was so easy. I added some garlic powder and increased the salt for a little more flavor. They were great reheated for lunch today.

  47. Joey M says

    5 stars
    I haven’t tried these yet but from all of the comments I’m definitely going to! I just found out not too long ago that I have an allergy to Wheat and I was completely devastated! haha I’m a big bread eater, I use to have some sort of bread with my meals a lot. So when I came across this …amazingly easy recipe …needless to say I became very excited! I wonder what it would be like if I threw some dried herbs into the mixture …to give it some onion flavour.. might try it!

  48. Hannah says

    5 stars
    This recipe was amazing. I’m on a very restrictive diet and any bread like food is hard to come by. I was worried they would stick to the pan so I added some olive oil. It caused the roti to crisp and turn yellow but I was using them for tortilla/taco purposes so I didn’t mind. Highly recommended, thanks for sharing this recipe!

  49. Sallyann says

    5 stars
    Hi I’ve just done my first batch and have cooked one, its so easy and I’m very pleased with the results. Can I store the dough in the fridge ready rolled for a few days , and then use as and when required? Thanks again for the inspiration πŸ™‚

  50. Samia says

    Hi! Thanks for the great recipe. I followed your instructions but my Rotus came out extremely tough/crunchy and flat. What am I doing wrong? Any tips please? Thanks!

    • My Heart Beets says

      Hi Samia, I’m not sure what’s going wrong – can you give me more details about what you’re doing? Are you following my exact directions or have you made any adjustments? I think these are best eaten fresh – so if you’re not eating them right away, maybe they’re getting stale?

    • Angels wifie says

      Hi Samia, did you try heating the skillet at medium heat for at least 5 minutes before cooking? I haven’t tried this specific recipe but for regular flat bread that’s what tends to happen.

  51. Marcel says

    Instead of a crumbly mixture i only get een sticky rice dough what doesnt even look like your crumbly mixture on the picture. What did i do wrong?

  52. grandma says

    5 stars
    Made these for my 10 month old grandson who has numerous allergies. They were easy to make although I think I made them a little too thick. Will see how they freeze an also try freezing the dough next time. Will let you know when he has tried them wot he thinks

  53. Sergio Mualim says

    5 stars
    It was exactly the kind of recipe that I was looking for, one with just rice flour, water and sea salt. Thanks a lot for sharing your preparation.

  54. Anon says

    4 stars
    I tried making these, however they broke apart a bit and I was a tad sad. Is there any reason this could have happened?

    • Nancy says

      1 star
      Im bewildered. I can make naan, chapati and roti. These however..following the very simple recipe I found myself with not a crumbly mix but instead a wet sticky unmanagea one . I added ALOT more rice flour till it looked like the texture in the picture but still nothung would pry it off the parchment paper. Finally flattened it as thinky as possible with oiked hands and cooked it as per instructions , by which time it was as hard as a crisp and horrible.Hard to know where i went wrong really. Only 2 ingredients.

      • Michelle says

        this same exact thing is happening to me and I’m scrolling these comments like, how did everyone else get it?! was it meant to be 2 cups of flour to one cup of water? I have no idea. am very interested to find out πŸ™‚

        • Aro says

          5 stars
          I had the same problem at first, then my flour finished and I bought a different brand. This time it worked beautifully!

  55. avneet says

    Dear Ashley,

    You look lovely in your wedding picture. I miss roti and I am keen to try this recipe. I understand that rice flour is gluten free and better than using wheat but is the carb content high? Based on the quantities you have used, could you tell me roughly the carb content per roti? Thanks Ashley. We love your e book and your website. You are fantastic.

    • A Helper says

      Try googling rice flour and carb content and you will probably find your answer; the internet has all sorts of info these days.

  56. Tom says

    5 stars
    Do you think Casava flour will work here instead of the rice flour? Casava bread is delish but I think rolling it out this thin would make it stick to everything. What say you ?

  57. Pongodhall says

    5 stars
    Great recipe yet again. A real winner for gf vegans! I love these quick things that really work. Quite honestly? I think we are all inclined go cook much more when most of it us easy to do. It us nice to do a good session but really I find I cannot be bothered all the time. My daily foods should be really accessible. Thank you for this.

  58. Jessica says

    Delicious! Great treat for gluten-free like me. One question: is like to freeze them and can’t decide if it’s better to freeze the balls before cooking or the bread after rolled and toasted. Any thoughts? Thank you!

    • My Heart Beets says

      Thanks, Jessica! I haven’t tried freezing these yet so I’m not sure – but I would think it’d be better to freeze the dough vs. the bread. I don’t think* these reheat well but I could be wrong. I haven’t experimented with them enough yet. If you try, will you let us know?

  59. Linda says

    Happy anniversary!!! Love is beautiful and may you guys continue to grow it by the bucket load!

    This is a good recipe and works well!!

    We make our rotis or flat breads out of either buckwheat flour and water ( home laid eggs make them even better!) or besan ( chickpea flour ) and water ( and again eggs from our happy chooks).

    These wraps are flexible and can be used to make ” burtritos ” ( as my 8yo calls them) or as wraps, scoops or even flat toast for breaky with spreads on it.

    I know neither of those flours are paleo either, but they work for us, and are grain free alternative and no nuts or coconut for when you want a break from that too πŸ˜‰

      • Carolyn says

        The Domestic Man cookbook writer says that white rice is actually better, more healthy, because the outer covering is removed.

        • Michaela says

          Actually, brown rice is healthier as the nutrients are in the covering – this is why a lot of Asian countries are starting to get diabetes because they no longer use brown rice but white rice exclusively and white rice is basically just carbs.

          • Ana says

            Actually for thousands of years they ate white rice. In the last 20 years brown rice got popular because of the nutrients in the outer lining. However, the same lining ALSO has protective properties that are damaging to the gut (“antinutrients”), making the whole brown rice fad not worth it in the end. Once again, we thought we outsmarted our ancestors, and look who was right all along…

            • Robert Yih says

              Did you eventually use basmati rice flour to make this? If yes, how did it turn out? I’m keen to know. I’m a diabetic and basmati rice is the only rice I can eat because it has the lowest glycemic index among all the rice.

        • Phillip says

          Rice, being of the family ‘Grasses’, is, like any other grass, toxic to humans.
          However, the toxins are in the brown outer husk.
          Humans can eat white rice without any poisoning at all.

      • Kim says

        I made it with brown rice flour! It seemed to work, though it maybe wasn’t as flexible as it should be?? I wonder if the amount of kneading affects it… Still a great gluten free alternative!

  60. Jessica says

    5 stars
    I made this already! It just sounded so easy, I couldn’t wait! And seriously they came out PERFECT, I don’t think I’ve had anything like this since I went gluten-free 3 years ago: a super simple, easy, cheap, and yummy way to satisfy carb cravings and round out a meal πŸ™‚

paneer lababdar

Ashley's Secrets



Favorite tips & tricks to

easy & delicious Indian cooking