Sunday, October 9, 2011

Rice Flour Chapatis

I've been playing around with a Indian rice flour chapati recipe I found awhile ago and finally have it fine tuned enough to write a recipe down.  These are great!  A lot like flour tortillas.  We've eaten them folded around sliced, barbecued chicken with fried red peppers/shallots/herbs and along with lamb stew.  And the next time I try milk, I'm making quesadillas with them!

Rice Flour Chapatis - makes about 6

1 cup corn safe coconut milk
3/4 cup rice flour
1T olive oil
about 1/2 tsp. salt

1.  Heat the coconut milk, oil, and salt in a saucepan until it just comes to a simmer.  Stir in the rice flour a little at a time until you have a lump that sticks together and looks kneadable.  If it's a little sticky still, add just a tiny bit more flour until the stickiness is gone.  Too much flour makes these hard and tough, though.

2.  Turn out onto a cutting board and knead for a few minutes.  This is a potentially owie part if you have sensitive hands - it's hot!  Just do your best.

3.  Put back in the sauce pan, cover, and let sit for about 1/2 hour.

4.  Prehead a griddle to 400F.  Knead the dough a few times and divide into 6 balls.

5.  Take out the first ball and recover the pan.  Roll very thin.  If your dough turned out a little sticky, you might need to add just the smallest bit of rice flour for rolling.  If your dough turned out a little dry/stiff, add a tiny bit of water and knead.

6. Place your first chapati on the griddle and let cook for about 2 minutes.  Turn over and let cook for about 2 - 3 minutes.  It should have white spots and a few brown spots.  Turn over again and cook for about 1 minute.  Parts of the chapati will puff up.

7.  Take off the griddle and place on a plate between towels.  Repeat for the rest of the balls of dough.

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