A classic flatbread from Karnataka Akki is Kannada for rice flour and roti is a flatbread. This is prepared in a similar way to Maharashtra’s Thalipeet.
Ingredients for 5, 5 inch round breads
1 cup rice flour
1 tsp roasted besan flour
1/4 cup peeled and grated carrot or capsicum
2 tbsp very finely chopped white bulb of green onions (scallions)
2 tbsps freshly grated white meat of coconut
1-2 Indian green chillies very finely chopped and mixed with 1 tsp salt
1 tbsp finely chopped dill leaves (sabsige or sepu)
1 tsp peeled and grated fresh ginger
1 tsp cumin seeds
1.25 tablespoons of ghee plus more for frying
1 banana leaf or equivalent length of butter or wax paper cut into 5 inch squares
Combine all the ingredients except cumin and ghee in a mixing bowl or parat. Heat ghee and saute the cumin. Cool the spiced ghee then add to the flours in the parat.
Add a half cup of water and started mixing the dough with your fingers. Keep adding water until you have a smooth dough. Knead this dough until smooth and shiny about 2-3 minutes.
Divide it into 5-6 balls of equal size.
Rub your and palms fingers with a little water. Pat one ball between your fingers to flatten it.
Then place it on a 5 inch square of butter paper or banana leaf and using your palm flatten the ball to spread it. Place another 5 inch square of banana leaf or butter paper over it and using a rolling pin roll the top of the banana leaf or butter paper to spread out the Akki roti until it is about 5 inches wide. Remove the top leaf or paper and reserve. Using a fork make a few holes in the Akki roti.
Set a tawa or flat griddle to heat on low heat. Using the banana leaf as a base lift the Akki roti and slap it face down onto the warm tawa. the banana leaf or butter paper should be on top.
Cook on a slow flame until the roti loosens at the bottom and browns slightly. Turn it over and remove the banana leaf. Cook this side in the same way.
Apply a little ghee on both sides and cook till golden and fragrant. Serve warm with podi, chutney, butter, randaayi, ghashi or anything accompaniment of your choice.