Bhakri - Rice flour

I have explained what a Bhakri is in another post. We make these out of rice flour as well and they are made a little differently.
We make the dough using hot water. This makes the flour a bit sticky and easier to pat out the bhakris. And the bhakris do turn out super soft as an added bonus.

2 cups rice flour (try and get fresh flour when you want to make the bhakris)
2 cups boiling water
1/2 tsp salt
ghee

Bring 2 cups of water to a boil in a saucepan. Add the salt. When it comes to a full boil, take it  off the heat. Add the 2 cups of flour to the water and mix. Cover it and keep aside for 5-6 minutes.
Transfer the dough to a bowl and let cool. Knead well using wet hands if required till soft and pliant.
Either roll out the bhakris or pat them out on a rolling board.
To roast thee bhakris, heat a flat tawa to medium, lay the bhakri on the tawa, with the bottom side up. Put about 2 tsp water and spread evenly. Let cook till the water evaporates and the top is damp. Flip the bhakri over. Cook till that side is done. Then remove it from the tawa and flip it over an open flame till done and it puffs.
Smear with ghee and enjoy.

You can see the pictures of how the roasting is done on the other post where I have made jowar bhakris.
Rice flour bhakris are the easiest to make and go really well with seafood and eggplant bharit (more on that later)