Rice in any form is life!

Akki roti or Rice Roti!

Akki means rice in Karanataka, a state in the south of India.

Akki Rotis are a popular gluten-free bread option. In fact this version is substantial enough to be a meal by itself!

Rice is pretty glutinous without the problematic wheat gluten. Rice flour makes a great dough that is like a blank slate - it can flavored with whatever vegetables herbs are seasonal and at hand.

Makes about 4 rotis

For the basic dough - Mix 2 cups rice flour, 1 teaspoon fresh grated ginger, and salt to taste; to this, add water slowly to keep mixing to make a stiff dough that comes together like pizza dough.

For a meal - In the same bowl as the flour, ginger, and salt, add any veggies on hand - grated carrots, zucchini, squash; finely chopped greens and herbs. Proceed to make a stiff dough, taking care that as you start to mix this together, due to the salt, the veggies start to release water and make the flours moist;  Add enough water to pull this together to make a dough the consistency of pizza dough. 

Separate the dough into tennis ball sized portions.

Pat them out as flat as you can get them on wet paper towels.

Flipping them onto a hot griddle is easy - pick up the paper towel placing the roti face-up on the palm of your hand.  Then flipping the wrist over, place the roti wet side down onto the griddle and peel back the paper towel gently to keep the roti whole.  Allow a few minutes each side to brown and cook;  drizzle some virgin expeller pressed coconut or sesame oil onto each side to give the roti a nice crunch!

Serve with any relish or chutney if they make it to a serving dish!.