Rice Flour Roti with Coconut Peanut Sauce

Method

1. Combine the rice flour and salt in a bowl.
2. 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.
3. 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.

For the Peanut Sauce:

1. Combine all the sauce ingredients in a bowl and whisk adding water as needed. Set aside.
2. Divide the dough into 8 portions and roll each piece into a ball.
3. 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.
4. 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 lightly golden on both sides, about 2 minutes per side.
5. Remove the roti from the heat and keep covered with a cloth until ready to serve. Repeat with the remaining dough.
6. Serve with a side of sauce, garnish with peanuts and cilantro.