Rice flour flatbreads: A Gluten-Free Delight for Every Cuisine

There’s something deeply comforting about warm, freshly made flatbreads. Whether you’re scooping up a fragrant sabzi or wrapping a zesty taco, the humble tortilla or chapatti is a staple that brings meals together. And for those seeking gluten-free alternatives, rice flour chapattis are a hidden gem waiting to be explored.

Why Rice Flour?

Rice flour is naturally gluten-free, easy to digest, and neutral in flavor—making it a versatile canvas for both Indian and Mexican kitchens. Whether you’re cooking for dietary needs or just curious about diversifying your pantry staples, rice flour tortillas are a wholesome, exciting switch from the usual wheat-based versions.

Unlike wheat dough, rice flour doesn’t have the elasticity of gluten, which means the dough demands a little more care and attention. It’s softer, more delicate, and prone to cracking if rushed. But once you get the feel of it—warm water, gentle kneading, and rolling between sheets or on parchment—it becomes second nature.

Hot tip: always work with warm water and knead until the dough is smooth and pliable. A damp cloth resting over the dough helps keep it from drying out while you roll each one.

Once on the pan, rice flour chapattis cook quickly. A hot skillet, a light touch, and a bit of patience will yield soft, lightly crisped edges with a slightly nutty flavor that pairs beautifully with Indian curries and stir-fried vegetables. Their mild flavor also makes them perfect for Mexican fillings—such as grilled veggies, spiced beans, avocado, or even cheese. Use these flatbreads to make potabello fajita tacos, with recipe in a previous blog post.

Preparation time: 10-12 minutes
Cooking time: 15-20 minutes
Serves:6-8

Ingredients (Makes 6–8 medium tortillas)

• Fine rice flour (plus extra for dusting) 1 cup
• Water 1¼ cup
• Salt ½ tsp
• Oil or ghee (optional, for softer texture) 1 tsp

Instructions

1. Bring the water to a boil in a saucepan. Add salt and oil to it.
2. Lower the heat and slowly pour the rice flour into the hot water, stirring quickly with a wooden spoon or spatula to avoid lumps.
3. The mixture will come together into a soft dough. Turn off the heat, cover the dish, and let it rest for 5–10 minutes.
4. Once it’s cool enough to handle, knead the dough while it’s still warm. If it feels dry or crumbly, add a few drops of warm water. Knead until smooth and pliable.
5. Cover it with a damp cloth to prevent drying out. Divide the dough into small lemon-sized balls. Roll each ball gently between two sheets of parchment paper or on a lightly floured surface.
6. Rice flour lacks gluten, so go slow and be patient—it may crack but can be gently patched back together. Place each chapatti on a hot dry skillet or tawa.
7. Cook for 30–45 seconds on each side, pressing gently with a spatula to encourage puffing. Flip once or twice until light brown spots appear. Brush lightly with ghee or butter if desired.