In a wide kadai / pan / wok , boil the water along with a tbsp oil and salt to taste.
When water starts bubbling, keep on sim & dunk in the rice flour and maida. Do not stir.Leave for 30 seconds.
Later stir vigorously with a wooden spoon to bring the dough together.
Remove from heat and allow to cool for about 4-5 minutes.When the dough is still warm , transfer it into a clean polythene cover and knead. refer note no 4
Knead it nicely to form a very smooth lumpless dough.Dough for Ubbu rotti is ready
Make Ubbu rotti :
Divide the dough to orange sized balls .
There are two ways in which you can proceed next.
a). Take 1 ball, flatten it a bit and place it in between 2 thick greased plastic sheets and roll gently to form a thin disc.
b) Alternatively , if you have a roti maker / press , you can keep a ball between the sheets and gently press to get a thin disc .The edges shouldn’t have cracks. That shows how well the dough is kneaded .
Once the rotis are ready , transfer them gently on a hot griddle . Let the roti remain so.. for about 40-50 sec till you can observe bubbles.
At this stage,flip it and cook for a min.No need to add oil .You can press edges lightly with a soft dry cloth so that roti inflates.This also ensures equal cooking.
Finaly when the rotis are almost done , flip them and put on direct flame as we do for phulka.Roti puffs up.Quickly flip using tongs and cook other side for few seconds.Remove from flame. Brush it with ghee/butter if you wish.
Serve hot ubbu roti / rice bhakri with stuffed brinjal (ennegayi ) , peanut garlic chutney powder,sprouts subzi ( mudde palya ) or any other spicy curry / chutney .