Measure 2 cups of rice flour and set aside in a bowl.

Heat 2 ½ cups of water along with oil and salt. When it starts to boil, lower heat and add all the flour at once to the water.

Using the handle of a wooden spoon, stir the rice flour for 1 minute or until it mixes with water and forms a dry mixture. If there are lumps, it is completely fine. Turn off the heat and set aside covered for 5 minutes.

Empty the rice flour mixture into a large mixing bowl. Start kneading the mixture when it is still very hot with the help of a spatula or a wooden spoon.

Dip your hand in cold water and start kneading when it feels comfortable to handle the heat. Knead the mixture for 5 to 7 minutes till it forms into a soft and smooth dough without any lumps.

Divide the dough into 10 parts. Form into a smooth lemon size balls and roll into a disc of 8 inches in diameter. You will find that the edges are rough and uneven.

Take a 7-inch diameter lid of a saucepan and cut the uneven edges using the lid. Collect all the cut-out edges and make more rotis out of it.

Roll out again with a rolling pin to make the roti more thin and flat.

Heat a flat pan and cook the rice roti on both sides till it puffs.

Keep the cooked rotis covered in a cloth. Serve hot with any spicy curry or chutney.

This measurement of flour is good enough to make 15 rice rotis of medium size (7 inches in diameter).