Akki Roti

Gluten Free, Rice flour flatbreads from South India

By Meera Vasudevan

Ingredients:

• 2 cups rice flour
• 3/4 cup finely chopped onions chopped
• 1 cup shredded coconut
• 1/2 cup finely chopped cilantro (coriander) leaves
• 1 - 2 fresh green chilies, deseeded and finely chopped (number of chilies depends on the heat level you seek)
• 1 tablespoon finely grated ginger
• 3 - 4 tablespoons oil
• Salt to taste
• 1/2 teaspoon sugar (optional)

Directions: 

• Mix all the above into a soft dough (consistency should be like pizza dough, easy to roll out)
• Lightly oil your hands, pull out a piece of the dough, about the size of a large lemon, roll into a ball in your hands.
• Using a plate or your counter, gently pat it into a roughly rounded shape, about 1/4 inch thick. This is your roti.
• Heat a skillet or griddle on high heat, lightly oil it and pat the roti onto it. Let it cook on one side until a light brown and then flip over and let the other side brown well.
• Repeat with rest of dough.
• Serve hot.

Serve it with a chutney on the side if you like.