Eggless Rice Flour Flatbreads
These thin rice flour flatbreads are made without eggs and have a mild, neutral flavor. Serve them instead of bread with soups or main dishes, or pair them with jam for a sweet option.
Updated : 05 October, 2026
Easy
About 45 min.
Ingredients
220 grams
Rice flour
160 milliliters
Water
50 milliliters
Vegetable oil
0.2 grams
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. You can replace the rice flour with another gluten-free flour, such as corn flour or certified gluten-free oat flour, although the amount needed may vary. Regular wheat flour can also be used.
Step 2
Sift the rice flour into a bowl. Add the salt and mix.
Step 3
Pour in 2 tablespoons of vegetable oil and stir. It does not need to coat all the flour evenly at this stage, as it will become incorporated while kneading.
Step 4
Pour in the boiling water and quickly stir with a spoon. The mixture will form fairly large clumps.
Step 5
Once the mixture has cooled enough to handle, knead it by hand into a soft, elastic dough that does not stick. Add a little more rice flour if necessary. The texture should resemble soft modeling clay and the dough should hold together without crumbling. If it is too crumbly to form into a ball, add a little more hot water.
Step 6
Shape the dough into a ball, place it in a plastic bag or wrap it in plastic wrap and leave at room temperature for 20 minutes.
Step 7
Roll the dough out on a surface dusted with rice flour into a rectangle approximately ⅛ inch thick. Brush the surface with 1 tablespoon of vegetable oil.
Step 8
Roll the dough tightly into a log and cut it into 6 equal pieces.
Step 9
On a lightly oiled surface, roll each piece into a round flatbread approximately 6–8 inches in diameter. Make them thin or slightly thicker according to preference.
Step 10
Heat a frying pan over medium heat. Grease it lightly with vegetable oil if desired, although this may not be necessary because the dough was rolled on an oiled surface. Cook each flatbread for 3–5 minutes per side, until golden with browned spots. Adjust the cooking time according to your pan and heat level. While one flatbread cooks, roll out the next.
Step 11
Transfer the cooked rice flour flatbreads to a plate and serve.
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