Add water, salt and coconut oil to a non-stick pan to boil.

When the water is boiling, add all the rice flour at once and let the water bubble over the flour.

Remove from heat and mix the flour and water until no dry flour remains.

Leave to cool for no more than 5 minutes in the pan with a lid.

Knead while hot - use gloves or a kneading bag as it will be too hot to handle. Knead for 5 minutes.

Roll the dough into two equal cylinders and split each into 3 smooth, equal balls. Roll the balls until there are no cracks and keep covered to prevent them from dying out.

Flatten the balls with a tortilla press or using a flat, floured, non-stick surface such as a baking tray. Use a rolling pin to make the flattened breads as thin as is feasible.

Fry the breads on a medium-high heat on one side until the top surface bubbles. Flip over and the breads should inflate. Remove from heat at this point or continue cooking if you prefer them that way. It is difficult to over-cook them. Coconut oil adds a nice flavour but they can be fried dry.

Alternatively, put a non-stick baking tray under the grill on a high heat and melt some coconut butter into it. Place breads into the oiled tray and grill for 5 minutes or so on each side. Grilling without oil results in sticking to tray.