I made a fluffy rice bread with a savory and light taste. You don’t need an oven, so anyone can make it at home. It is softer than rice cake and has a heavier taste than wheat bread. It has a light taste that is not too sweet or salty, so it is good as a meal instead of wheat bread. It is delicious to eat as it is, or it is delicious to dip it in curry.

[20cm]

✤ Ingredient

200g Rice flour

20g (2Tbsp) Sugar

4g (0.5Tbsp) Instant dry yeast

3g (1tsp) Salt

10g (1Tbsp) Olive oil (can be vegetable oil)

230ml Warm milk

✤ Recipe

1. 230ml Warm milk, 4g (0.5Tbsp) Instant dry yeast, 20g (2Tbsp) Sugar. Dissolve yeast and sugar, 200g Rice Powder, 3g (1tsp) Salt. Coating rice flour with salt, mix all ingredients together. Each rice flour has a different moisture content, so add milk little by little while mixing. 10g (1Tbsp) Olive oil (can be vegetable oil), add olive oil at the end. Let the dough ferment in a warm place until it doubles (36℃~37℃).

2. Fermentation time 50 minutes (may vary depending on environment). There are a lot of big bubbles now, so mix them to get rid of the gas.

3. 20cm Frying pan, turn up the heat to medium and heat the pan for 5 seconds. Degree of warmth to the touch. Cooking oil, coat the pan with cooking oil, pour the dough. Then bang the fan to flatten it out.

4. After installing a shabby foil lid on a frying pan without a lid. Ferment again for 20-30 minutes. Check the doubled dough for a while, Put the shabby lid back on.

5. Turn on low flame. Cook for 10 to 13 minutes (see tips in the description section). If the top is hardened. Turn the plate over. Back to the fan, cook the back side over low heat for 5-6 minutes. This is the change ball of rice thrown to the stomach craving for bread.