1. Dissolve yeast and sugar in a bowl. Cover the rice flour with salt. Mix all ingredients
2. As each rice flour has a different moisture content, add the milk little by little while mixing.
3. Next, add the olive oil. Stir until well integrated.
4. Let the dough ferment in a warm place until it has doubled in volume.
5. The mixture will have a lot of bubbles, stir them to eliminate the gas.
6. Place a 20 cm skillet over medium heat and heat it for a few seconds.
7. 7. Grease the pan with cooking oil. Pour the batter and tap the pan to distribute it over the entire surface.
8. Next, place a foil lid over the pan and let it rise again for 20-30 minutes.
9. Replace the lid and turn to a simmer.
10. Let cook for 10-13 minutes. If the top of the bread is hard, invert the bread onto a plate and return it to the pan.
11. Cook the back over low heat for 5-6 minutes. And ready!
