Recipe by jackandfiona
These are a wonderful alternative to wheat flour wraps or roti. Great with a curry, or instead of garlic bread with a salad or to have with soup. If using for wraps for lunch use fresh as they tend to dry out a bit when refrigerated. But leftovers the next day can be brushed with olive oil and garlic and rosemary and crisped up in the oven to use as a pita style chip. Great for kids lunch boxes. Depending on the type of rice and potato flour you are using you may have to adjust the liquid a little. This is a tender dough so roll out gently and use plenty of cornmeal flour on your board. I find that the dough sticks to a wooden board too much so use plastic, glass or marble surface. You could play around with cornmeal quantity if you wanted to. Got this recipe off a Sky TV cooking programme.
- 1 cup rice flour
- 1⁄2 cup potato flour
- 1⁄4 cup arrowroot or 1⁄4 cup tapioca flour
- 1⁄2 cup cornmeal flour
- 1 teaspoon xanthan gum or 1 teaspoon guar gum
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 cup buttermilk
Directions See How It's Made
- Mix all ingredients together adding milk last and in stages so as not to end up with too wet a mixture. The dough needs to be just past the crumbly stage, and able to come together in a soft ball in your hand.
- Roll out golf ball sized portions to as thin as you can handle the rolled out dough.
- Cook on a greased hot skillet or pan for 1 minute on each side. Keep warm til serving.