Ferment the Rice:
Blend the cooked rice with water until smooth.
Stir in sugar and yeast (if using).
Cover loosely with a cloth and leave at room temperature for 12–24 hours until bubbly and slightly sour-smelling.
Make the Dough:
Mix the fermented rice mixture with salt and enough flour to form a soft, pliable dough.
Knead the dough for 5–10 minutes until smooth.
Let it rest and rise in a warm place for 1–2 hours, or until doubled in size.
Cook the Bread:
Shape the dough into flat rounds or a loaf.
Cook on a non-stick skillet over medium heat (like flatbread), or bake at 375°F (190°C) for 30–35 minutes if using an oven.
Let cool before slicing.
Serving and Storage Tips:
Best enjoyed fresh or lightly toasted.
Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.
Freezes well for up to 1 month.
Variations:
Add herbs like rosemary or thyme to the dough for extra flavor.
Mix in grated cheese or garlic for a savory twist.
Use whole wheat flour for added fiber and nutrients.
FAQs:
Q: Can I skip the added yeast?
A: Yes! The rice will naturally ferment over time, though it may take longer without the added yeast.
Q: Is it gluten-free?
A: No, this recipe uses wheat flour. For a gluten-free version, use a gluten-free flour blend.
Q: Why is my dough not rising?
A: Ensure your environment is warm enough, and that the rice was properly fermented before mixing.
ADVERTISEMENT
