An easy yeast free recipe for delicious fried flat bread.
135 g (¾ cup) rice flour
130 g (¾ cup) potato flour
1 teaspoon gluten-free baking powder
1 teaspoon ground sea salt
1 tablespoon canola oil
185–250 ml (¾–1 cup) warm water, approximately
canola oil, extra, for frying
Sift the rice flour, potato flour and baking powder into a large bowl. Add the salt. Make a well in the centre and add the oil. Gradually stir in the water, mixing until a thick batter is formed.
Heat 1 cm (½ in) oil in a frying pan and pour in enough batter to form a round about 10–12 cm (4–5 in) across. Fry until golden brown, then turn and brown the other side. Drain on paper towels. Repeat with the remaining batter. Add more oil to the pan as needed, ensuring it is heated through before use.
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