Akki Roti (Rice Flour Flatbread) Recipe
Crispy on the edges and soft in the center, these savory rice flour flatbreads studded with vegetables and aromatic spices make a delicious gluten-free breakfast or accompaniment to curries.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">250g rice flour</li><li class="ingredients-single-item">1 medium onion, finely chopped (about 100g)</li><li class="ingredients-single-item">1-2 green chilies, finely chopped (adjust to taste)</li><li class="ingredients-single-item">15g fresh coriander leaves, finely chopped</li><li class="ingredients-single-item">1 carrot, grated (about 50g)</li><li class="ingredients-single-item">10g fresh curry leaves, finely chopped</li><li class="ingredients-single-item">1 tsp cumin seeds</li><li class="ingredients-single-item">½ tsp salt, or to taste</li><li class="ingredients-single-item">2 tbsp vegetable oil, plus extra for cooking</li><li class="ingredients-single-item">200-250ml warm water (approximately)</li><li class="ingredients-single-item">2 tbsp fresh grated coconut (optional)</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Non-stick tawa or flat griddle</li><li class="equipment-single-item">Flat spatula</li><li class="equipment-single-item">Small bowl of water (for wetting hands)</li><li class="equipment-single-item">Zip-top plastic bag or banana leaf (optional, for flattening)</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a large mixing bowl, combine the rice flour, finely chopped onion, green chilies, coriander leaves, grated carrot, curry leaves, cumin seeds, and salt. Mix all the dry ingredients thoroughly with your fingers to ensure even distribution of vegetables and spices throughout the flour.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add 2 tablespoons of oil to the mixture. The oil helps to bind the dough and creates a better texture in the final rotis. Rub the oil into the flour mixture using your fingertips until it resembles breadcrumbs.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Gradually add warm water, starting with about 200ml, and mix with your hands. Add more water as needed until you get a soft, pliable dough that holds together but isn't sticky. Unlike wheat flour rotis, rice flour doesn't form gluten, so the dough will be more like a thick, moldable paste rather than an elastic dough.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Heat a non-stick tawa or griddle over medium heat. While the tawa is heating, divide the dough into 8 equal portions and shape them into balls.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>To shape each roti, wet your hands with water (this prevents sticking) and take one portion of the dough. Place it on a piece of plastic wrap, banana leaf, or directly onto the tawa. Pat it gently with wet fingers to flatten into a circle about 15cm in diameter and 5mm thick. Use your fingertips to create a few small holes across the surface – this helps the roti cook evenly and prevents it from puffing up too much.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>If you're shaping the roti on plastic wrap or a banana leaf, carefully flip it onto the hot tawa. If shaping directly on the tawa, ensure the tawa is properly heated but not smoking hot, as the dough can stick if the pan is too hot.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Drizzle a few drops of oil around the edges of the roti and on top. Cover with a lid and cook for about 2-3 minutes on medium heat. The steam created under the lid helps cook the roti through while keeping it soft.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Remove the lid and flip the roti carefully using a flat spatula. Add a few more drops of oil around the edges and cook uncovered for another 2-3 minutes until both sides develop golden-brown spots and crispy edges. The perfect Akki Roti should be crispy on the outside with a slightly soft interior.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Transfer to a serving plate and repeat the process with the remaining dough. Serve hot with coconut chutney, pickle, or yogurt. If not serving immediately, stack the rotis and cover with a clean kitchen towel to keep them warm and prevent them from drying out.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Why does my rice flour flatbread break when I try to flip it?
Your flatbread might break when flipping if the dough is too dry or if you're flipping too early. Ensure proper moisture by adding enough water to the rice flour mixture and create a few small holes in the surface to help it cook evenly. Wait until it's partially cooked before flipping.
Can I make South Indian rice flatbreads ahead of time for meal prep?
Yes! These rice flatbreads can be made ahead and stored for 1-2 days at room temperature or up to a week in the refrigerator. They also freeze well—layer with parchment paper before freezing, then reheat on a tawa or in a microwave before serving.
What are traditional accompaniments for Karnataka-style rice flour flatbreads?
These Karnataka-style flatbreads are traditionally served with coconut chutney, peanut chutney, tomato chutney, or spicy pickle. They also pair beautifully with sambar (lentil soup) or simple yoghurt. For breakfast, they're often enjoyed with a cup of filter coffee.
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