Akki Roti (Rice Flour Flatbread)
A savory South Indian rice-flour flatbread with onion, chile and herbs. Gluten-free.
Prep15 min
Cook20 min
Total35 min
Serves6
Calories~240 / serving
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A savory South Indian rice-flour flatbread with onion, chile and herbs. Gluten-free. This one takes 35 min start to finish and serves 6. It earned a spot in our unleavened bread deck because the steps are simple and the ingredients are easy to find.
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Why you'll love it
- Ready in 35 min
- Everyday ingredients, most of them already in your pantry
- Tagged: unleavened, gluten-free, vegan, flatbread
Our best tip: Covering the pan steams the roti so it cooks through before the outside gets hard.
Truly unleavened: this recipe uses no yeast, baking powder, baking soda or sourdough starter. If you're baking for a church service or a religious holiday, check your tradition's guidelines.
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Akki Roti (Rice Flour Flatbread)
Prep15 min
Cook20 min
Total35 min
Calories~240 / serving
Servings6
Ingredients
- 2 cups rice flour
- 1/2 tsp salt
- 1 tsp cumin seeds
- 1 small onion, finely chopped
- 1 green chile, minced
- 2 tbsp chopped cilantro
- 1/4 cup grated carrot
- 1 cup warm water
- 2 tbsp oil
Instructions
- Mix the rice flour, salt, cumin, onion, chile, cilantro and carrot.
- Add the warm water gradually and knead into a soft, slightly sticky dough. Divide into 6 balls.
- Grease a sheet of parchment, put a ball on it and pat out with oiled fingers to a 6 inch circle.
- Flip onto a medium-hot skillet, peel off the parchment and drizzle with oil. Cover and cook 2 to 3 minutes.
- Flip, cook 2 minutes more until spotted golden, and serve with chutney or yogurt.
Notes: Covering the pan steams the roti so it cooks through before the outside gets hard. Store leftovers in an airtight container in the fridge.
Calories are an estimate per serving, worked out from the listed ingredients. Brands and portions vary.
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