Jharkhand Chilka Roti Rice Husk Flatbread

Method

1. 1

   Mix the dough with hot water: Place 2 cups rice flour and a pinch of salt in a wide bowl. Heat water until near boiling. Pour the hot water gradually over the flour while stirring with a spoon. The hot water partially cooks the flour making it pliable. Once cool enough to handle, knead for 2 to 3 minutes until smooth. Add the 1 tsp oil. Knead for 1 more minute.

2. 2

   Divide into portions: Divide into 6 to 8 equal portions. Keep all unused portions covered with a damp cloth — rice flour dough dries out very fast.

3. 3

   Shape by wet-hand method: Rice flour has no gluten — it cannot be rolled thin with a rolling pin. Wet both palms well. Hold one dough portion between wet palms. Press and rotate in circular motions, spreading outward, until a round about 14 to 15 cm in diameter and 4 to 5 mm thick forms.

4. 4

   Heat the griddle: Heat a flat iron griddle on medium-high heat.

5. 5

   Transfer to griddle: Carefully transfer the shaped roti to the hot griddle.

6. 6

   Sprinkle water on the surface: Immediately sprinkle a few drops of water on the top surface — this helps cook the thick roti through from both sides.

7. 7

   Cook first side: Cook on medium heat for 2 to 3 minutes until the bottom is golden and the surface changes from shiny to dry.

8. 8

   Flip: Flip carefully with a wide flat spatula.

9. 9

   Cook second side: Cook 2 to 3 minutes on the second side until golden.

10. 10

    Apply ghee and serve: Remove from heat. Apply ghee or oil. Serve with dal, green leafy vegetable preparations or chutneys.

11. 11

    Note: Chilka Roti is the primary bread of the tribal communities of Jharkhand — replacing wheat roti in a region where paddy cultivation dominates. The name chilka refers to the outer layer of the rice grain — traditionally this roti was made from less-refined rice flour retaining more of the bran layer. In the Santhali, Munda, Ho and Oraon tribal communities, chilka roti is eaten at every meal and forms the caloric foundation of the daily diet.