Steps by steps making Akki Roti Rice Flour Flat bread

Akki Roti, the delicate and flavorsome flatbread from the vibrant land of Karnataka, India, stands as a testament to the simplicity and ingenuity of local cuisine. Crafted with rice flour, this delectable bread sings tales of rich tradition and cultural significance in every bite. It’s not merely a dish but a staple that resonates with the comforting warmth of home and hearth, soulfully prepared in kitchens across the region.

This beloved flatbread gleans its name from ‘akki’, which translates to rice in Kannada, the local language, hinting at the principal component that lends Akki Roti its characteristic softness and mild taste. Rice flour is deftly kneaded with water and often infused with a medley of flavors like grated coconut, finely chopped coriander, cumin seeds, and sometimes onions and green chilies for an added zing. The dough is then patted flat, traditionally by hand, on a banana leaf or directly on a hot griddle, where it cooks to perfection – slightly crisp on the outside but beautifully tender within.

Akki Roti Rice Flour Flat bread recipe

Akki Roti Rice Flour Flat bread

Akki means “rice” in Kannada and roti means “flatbread.” This delicious, flavor-packed flatbread is from Karnataka. The dill, cilantro, onion, and carrot make this akki roti both a colorful and filling breakfast. Because this recipe calls for gluten-free flour, we need to flatten the roti using our hands rather than a rolling pin.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Breakfast

Cuisine Indian

Servings 5 people

Calories 865 kcal

Equipment

• 1 large bowl

Ingredients

  

• 1 cup rice flour
• 1/2 cup finely chopped onion
• 2 tablespoons shredded carrot
• 1 tablespoon finely chopped fresh dill
• 1 tablespoon finely chopped fresh cilantro
• 3/4 teaspoon salt
• 1/2 teaspoon red chile powder
• 1/4 teaspoon asafoetida
• 1/2 cup water
• Banana leaves if using Method 1 to cook (optional)
• 5 teaspoons vegetable or corn oil divided

Instructions

 

• In a large bowl, stir together the flour, onion, carrot, dill, cilantro, salt, chile powder, and asafoetida.
• Add the water a little at a time while using your fingers to mix the flour into the water until a smooth firm dough forms. Divide the dough into five equal parts.
• There are two methods to make the roti:
• Method 1: Grease a banana leaf or a piece of parchment paper with 1 teaspoon of oil. Place a dough piece in the center and press it gently with the heel of your palm into a thin circle, 1⁄4 to 1⁄3 inch thick. If the dough is sticky, wet your palm with water. Make a small hole in the center of the dough. Heat a griddle over medium heat. Carefully flip the roti onto your hand, leaving the banana leaf on top of the dough, and place the roti on the griddle. Cook for 10 seconds. Gently and carefully lift the banana leaf from the top of the dough. Continue cooking the akki roti for 1 minute more. Using a spatula, flip it. Spread 1 teaspoon of oil around the edges of the roti and in the middle hole and cook for 1 minute more. Transfer the roti to a plate. Repeat with the remaining dough and oil.
• Method 2: This is the traditional method and the one I use. Spread 1 teaspoon of oil on a cold griddle. Place a piece of dough in the center of the griddle and use the heel of your palm to press it gently into a thin circle. If the dough is sticky, wet your palm with water. Make a small hole in the center of the dough. Place the griddle with the roti over medium heat. Cook for about 4 minutes. Using a spatula, flip the roti and cook for 1 more minute. Using a spatula, transfer the roti to a plate. Turn off the heat and let the griddle cool for 10 minutes. Press the next roti and cook as directed.

Notes

VARIATION TIP: You can add other veggies to your akki roti, like shredded cabbage and bell pepper. When you add more vegetables, the cooking time increases, usually by about 2 minutes.

Keyword chopped onion, rice flour

Cooking Tips about Akki Roti Rice Flour Flat bread

• Flour Quality: Start with fine rice flour for a smooth dough; the finer the flour, the softer the roti. Freshly milled flour provides better flavor and consistency.
• Dough Consistency: The key to a good akki roti lies in its dough. It should be soft and pliable yet firm enough to hold its shape. Kneading with warm water can help achieve the right consistency.
• Infused Flavors: Enhance your Akki Roti by kneading finely chopped herbs such as coriander, dill leaves, or curry leaves into the dough. Include grated vegetables like carrots or cucumbers for added moisture and nutrition.
• Spreading Technique: Traditionally, akki roti is patted out by hand on a piece of wet cloth or banana leaf to prevent sticking. You can also place it between two sheets of parchment paper or use a rolling pin with a dusting of rice flour to reach the desired thinness without sticking.
• Cooking Surface: Cook your akki roti on a preheated griddle or tava. A cast iron skillet works exceptionally well for even cooking and adds a subtle crispness to the edges of the roti.
• Applying Heat: Begin cooking on a high flame to set the roti and then reduce the heat to allow it to cook through without burning. A perfectly cooked Akki Roti should have golden brown spots on both sides.
• Use of Oil: Brush the roti with a little oil while cooking to keep it moist and flavorful. Ghee can also be used for a richer taste.
• Serving: Serve akki roti hot off the tava for best taste and texture. It pairs beautifully with coconut chutney, spicy pickle, or a dollop of fresh yogurt.
• Clean Flip: To flip the roti without cracking it, gently loosen the edges first and then lift it using a wide spatula. If it’s stuck to a cloth or leaf, invert it directly onto the pan to cook the other side.
• Storage: If you need to store the uncooked dough, refrigerate it in an airtight container to maintain freshness and prevent it from drying out.

Serving suggestions about Akki Roti Rice Flour Flat bread

• Chutney: Pair your freshly made Akki Roti with a side of coconut chutney. The creaminess of coconut balances out the mild flavors of the roti beautifully.
• Pickle: A spicy Indian pickle or ‘achar’ complements the soft texture of the Akki Roti well, adding a tangy kick that makes for an energetic meal.
• Curries: Serve the flatbread alongside a hearty vegetable or meat curry. The Akki Roti soaks up the rich flavors and spices, offering a satisfying bite.
• Yogurt or Curd: Enjoy your Akki Roti with a generous helping of plain yogurt or spiced curd. It’s a great way to cool down the palate if you’re enjoying it with spicy sides.
• Eggplant Bharta: This smoky, mashed eggplant dish is delicious spooned over Akki Roti. It’s a rustic combination beloved in many Indian households.
• Dal or Lentil Soup: A comforting bowl of dal pairs splendidly with Akki Roti, making for a protein-packed and fiber-rich meal.
• Saag: Whether it’s spinach, mustard greens, or a mix of leafy vegetables, a green saag dish adds nutrients and color to your Akki Roti experience.
• Butter or Ghee: Simply spread a bit of butter or ghee on the hot Akki Roti right off the tava. This simple addition elevates the flavor immensely.
• Fresh Salad: Couple the flatbread with a refreshing salad with crispy vegetables for a light yet fulfilling lunch or dinner.
• Fried or Scrambled Eggs: A quick and easy pairing of Akki Roti and eggs makes for a filling breakfast or brunch option.

Top 5 FAQs about Akki Roti Rice Flour Flat bread

• What is Akki Roti? Akki Roti is a type of Indian flatbread originating from Karnataka. The name ‘akki’ means ‘rice’ in Kannada, indicating that rice flour is the main ingredient. This traditional bread is often flavored with various herbs, vegetables, and spices and is a staple food in many households in the region.
• How do I get the dough right for Akki Roti? The dough for Akki Roti should be soft yet firm enough to hold its shape. To achieve the right consistency, use fine rice flour, knead the dough with warm water gently, and if necessary, adjust it by adding more flour or water until you reach the desired texture. It’s best to use the dough immediately after preparation to avoid it becoming too sticky or dry from resting.
• Can I add other ingredients to the Akki Roti dough? Absolutely! Akki Roti is versatile, and you can enhance its flavor by adding grated coconut, finely chopped fresh coriander, cumin seeds, onions, green chilies, grated vegetables like carrots or cucumbers, or any other herbs and spices that you prefer. Each addition will infuse the roti with delightful flavors and additional nutritional benefits.
• How to cook Akki Roti without it sticking to the surface? Traditionally, Akki Roti is patted out by hand on a banana leaf or a wet cloth to prevent sticking. However, if these aren’t available, you can use two sheets of parchment paper to flatten the dough or lightly dust your rolling pin and surface with rice flour. Another method is to pat the dough directly onto the preheated griddle with wet hands to avoid sticking.
• What are some traditional sides to serve with Akki Roti? Akki Roti pairs wonderfully with a variety of sides such as coconut chutney, spicy Indian pickle, curries (vegetable or meat-based), plain yogurt or spiced curd, eggplant bharta, dal or lentil soup, green saag dishes, butter or ghee, salads, and even fried or scrambled eggs. These accompaniments complement the flavors and texture of the Akki Roti, making each meal a diverse and enjoyable experience.

In the tapestry of Indian culinary art, Akki Roti holds a special place as not just a mere flatbread but a bearer of heritage and nourishing sustenance from Karnataka. With its delightful simplicity and ability to marry well with myriad accompaniments, it offers a culinary adventure that is both comforting and inviting. Every bite of this tender, rice flour creation is a nod to the tradition that espouses the beauty of using staple grains ingeniously.