Glowing gut health

140g white rice flour
½ tsp sea salt
½ tsp ground turmeric
¼ tsp finely ground black pepper
2 eggs
250mL water
2 tsp ghee, melted & cooled, or extra-virgin olive oil, plus extra for greasing

In bowl, whisk rice flour, salt, turmeric and black pepper. In separate bowl, whisk eggs, water and ghee. Add wet to dry ingredients, whisking until well combined.

Cover bowl and refrigerate for 1 hour.

Preheat 20cm cast-iron or non-stick frying pan over medium–high heat. Wipe with paper towel dipped in ghee to very lightly grease.

Whisk rested roti batter then pour 60mL into centre of pan, quickly swirling to create even layer. Cook roti for 30–60 secs or until surface dries