Akki rotis | rice flour rotis
Change up your roti game with these akki rotis or rice flour rotis! This gluten-free flatbreads are perfect to have for breakfast, although they also be served with dishes like sambar. I personally love to have these rotis with a veggie curry dish. They are a lot lighter on the stomach than regular rotis / chapatis I can usually have 4-5 of these, compared to my usual 3 wheat flour rotis.
How to make these rotis soft
These rotis are gluten free - so the dough can be difficult to handle. It is important that the rotis are made with boiling water. This will help break up the starch in the rice flour. This also ensures that the roti is easier to shape and helps hold the mixture together. I also recommend to use fine rice flour. This will give a smooth dough.
The ratio you of water to rice flour is always 1:1, unlike regular rotis where you need just above half of water to the amount of flour. This is because in this recipe we steam the rice flour for a few minutes on a low heat. It will absorb the majority of the water, and this also helps make the rotis soft.
Rolling & cooking akki rotis
As these rotis don't have any gluten in them, rolling out these rotis does take a little bit of practice, as it doesn't spring back in the same way as regular rotis. But with time, making these will be a breeze! It is important to keep turning the dough to ensure that the roti is rolled evenly, and don't apply too much pressure. I cook these akki rotis on a hot tawa and then puff them on an open flame, exactly the same way I cook a regular roti!
These akki rotis ...
- are a delicious gluten free alternative to regular wheat-flour rotis
- can be made into masala akki rotis by adding ingredients like coriander, onion, ginger and green chilli.
- are lighter than regular rotis.
- are great for scooping up dal or curries
Makes 12 rotis
1 tsp oil
- Add the water to a kadai or deep frying pan, along with the salt and oil.
- Let the water come to a rolling boil and then lower the heat.
- Add the rice flour to the water.
- Mix well and ensure that the the rice flour absorbs all the water.
- Cover with a lid and let the rice flour steam for 2-3 minutes. This will help make the final rotis soft.
- Once the rice flour mixture has steamed, turn of the heat and transfer to a bowl. Let cool until you can handle the mixture.
- Wet your hands slightly and then start to knead the mixture to a smooth dough. It is important not to add any extra water as it will make the mixture too wet. There is enough moisture in the rice flour mixture already to make a smooth dough. As there is no gluten in the dough, you don't really have to knead for a long time. I just knead for 2/3 minutes once the dough is formed so it is nice and smooth.
- Next, divide the dough into 12 evenly sized portions.
- Take one doll bough, knead again and roll in your hands until smooth. There should be no cracks in the dough ball. Flatten slightly and then place on a surface which has been dusted with rice flour.
- Dust the top of the flattened dough ball with rice flour and using gently pressure, roll the roti to a round shape. They are more delicate that regular rotis, so do take care not to break the roti. Keep turning whilst rolling to ensure a round shape.
- Too cook the roti, heat up a tawa or non stick pan to medium-heat.
- Once the tawa is hot, dust of any excess rice flour and place the roti on top.
- Let the base cook for around 20 seconds (or until partially cooked) and then flip over.
- Let the other side cook for 20 seconds (or until partially cooked).
- Next, place the roti over an open flame. The easiest way to do this is to lift up your non-stick pan or tawa with one hand, and then use tongs with your other hand to cook the roti on the open flame.
- Let the roti puff up - it is also nice if some brown spots appear on the roti for a nice charred flavour.
- Place the roti on a plate. Roll & cook all roti this way.
- Serve akki roti with sambar, curry based dishes or for breakfast with chutneys.
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