Ingredients:
200g of rice powder
230ml warm milk
4gr of instant dry yeast
20gr of sugar
10gr olive or sunflower oil
3gr of salt
Preparation:
1. Dissolve the yeast and sugar in a bowl. Cover the rice flour with salt. Mix all the ingredients
2. As each rice flour has a different moisture content, add the milk little by little while mixing.
3. Then add the olive oil. Stir until well integrated.
4. Let the dough ferment in a warm place until it has doubled in volume.
5. The mixture will have a lot of bubbles, stir them to remove the gas.
6. Place a 20 cm frying pan over medium heat and heat it for a few seconds.
7. 7. Brush the pan with cooking oil. Pour the batter and hit the pan to distribute it over the entire surface.
8. Then place a foil cover over the pan and let it ferment again for 20-30 minutes.
9. Replace the lid and turn on low heat.
10. Let it cook for 10-13 minutes. If the top of the bread is hardened, dump the bread on a plate and return it to the pan.
11. Cook the back on low heat for 5 or 6 minutes. And that’s it!