Flatbread from semi-hulled rice flour retaining the nutritious bran — the rustic whole-grain bread of tribal Jharkhand.
Ingredients
1.5 cups rice flour — coarsely ground, ideally from semi-hulled red or brown rice retaining bran (or mix 1 cup white rice flour with 1/2 cup wholegrain rice flour)
1/4 cup whole wheat flour — for binding
1/2 tsp salt
Hot water — approximately 2/3 cup
Ghee, mustard oil or forest honey for serving
Method
Combine the rice flour, wheat flour and salt.
Add hot water gradually, mixing then kneading with continuously wet hands.
Knead for 3 to 4 minutes with wet hands — no gluten means the dough must stay moist to hold together.
Divide into 4 balls. Keep covered with a damp cloth.
Wet both palms. Place one ball on a wet surface.
Pat outward with wet palms into a round 14 to 15 cm wide and 6 to 7 mm thick.
Heat a dry iron tawa on medium. Invert the shaped roti onto the tawa.
Cook 3 to 4 minutes. Flip. Cook 3 minutes.
Finish directly over a gas flame 20 to 30 seconds per side.