Apas (Rice Flour Rotis)

Ingredients:

375ml Water
400g Rice flour
½ tsp Salt
1 tbsp Cooking oil

Plus
250ml Water for kneading

Method:

In a large pot over medium heat bring the water, salt, and oil to a boil. As soon as it starts to boil add the rice flour and stir well to combine. Continue to stir and cook on medium heat for about a minute. Then, turn the heat off and cover the pot. Leave to steam in the residual heat for 3 minutes, this is an important step as it results in softer handbreads.

Pour the crumbly dough into a tray/thala or a granite or similar work surface leave to cool so it doesn't burn your hands. While the dough is still warm bring it all into a ball. Dip your hands in water and knead until you have a smooth pliable dough.

Pro tip – you do not need to burn your hands so don't make haste to knead it while it is hot. It is ok to leave it to cool until warm.

Divide the dough into 6 large (30cm) or 8 small balls (20cm). Taking ine ball of dough at a time, knead the dough ball well with water until it is smooth. Press down with the ball of your palms in a circular motion. Lift the apas up with the left hand, dip the right hand in the water and smear the work surface with water. Turn the apas into your hand and place it back on the surface. Pressing down with the fingers to spread and increase in size. Use your fingertips to smooth the edges. Continue to lift, turn, and spread some more until you have the desired size. Note that your work surface must always be wet otherwise the apas will stick and tear when you peel them off.

When you reach the desired size, transfer the apas to a clean kitchen cloth or cheesecloth. Traditionally, they were placed on a soop (a basketweave tray).

Heat a thick bottomed frying pan over medium-high heat. Cook each hand bread on the hot pan for three to four minutes each. Apas or hand breads are traditionally cooked on a tava but a skillet or a heavy-based non-stick frying pan works just as well.

To cook: Place the apas on the hot tava. Wait for a minute then flip it making sure to support it will with the palm of your hand. If you find the hand bread is not lifting from the skillet do not force it as it will break. It needs more time. Let it cook on the other side for two full minutes. You will see a few dark specks. This time it should be easy to pick it up.

Flip it back to the first side. Let cook a minute more, then, use a clean kitchen cloth or paper towel to gently press down on the bread to encourage it to puff. Once puffed (about a minute more) you can take it off the heat

Place the handbreads for 10 minutes under a clean kitchen cloth to keep them soft. Then transfer them to a roti dish or apas container. This is important, as the steam in the hot bread will cool in the bread keeping it soft so don't skip this step.