Rice flour roti with coconut curry peanut sauce

How to make it

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  Combine rice flour and salt in a bowl.

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  Pour the boiling water over the rice flour, stirring until the texture becomes clumpy and the water is absorbed. Cover and let sit for 5 minutes.

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  When cool enough to handle, rub hands with oil to prevent sticking, and then knead the dough and form it into a ball. Cover with plastic wrap and let rest for 5 minutes.

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  For the peanut sauce: Combine all sauce ingredients in a bowl and whisk adding water as needed. Set aside.

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  Divide the dough into 8 portions and roll each piece into a ball.

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  Using a rolling pin, roll the pieces of dough in between two pieces of oiled parchment paper. Each pancake should be about 1/8-inch thick.

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  Heat a nonstick pan on medium high heat. Put the roti in the pre-heated non-stick pan, and spray lightly with oil. Cook until light golden on both sides, about 2 minutes per side.

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  Serve with side of sauce garnished with peanuts and cilantro.