Akki Roti

Serves: to serve 4

Prep Time: 10 Minutes

Cook Time: 15 Minutes

Ready In: 25 mins

1 large - onion

3-4 sprigs - coriander

2 oz - fresh grated coconut

4 - green chilies

1 - carrot

1 tablespoon - cumin seeds

10 - curry leaves

5 oz - rice flour

- salt

6¾ fl oz - water

- vegetable oil

Peel and finely chop the onions and peel and grate the carrot. Finely chop the curry leaves, coriander leaves and green chilies (you can also mince the chilies if you want your Akki Roti spicier).
Transfer all the chopped ingredients into a large bowl. To this bowl add the rice flour, cumin seeds and salt. Add the grated (minced) coconut but be sure to defreeze it completely if you have a frozen pack because frozen coconut tends to have excess moisture and that can damage the final dough consistency. Add the grated carrot and mix well.
Once the dry mixture is blended well, add the water a little at a time and knead softly (using your hands) into a well bonded dough. Make sure that the dough is bonded enough so as to not stick to your hands. If it is too dry you can sprinkle a few drops of water or, if it turns out to be too sticky, you can add some more rice flour to get to the desired consistency. The kneaded dough would look like a small football.
Cut a piece of greaseproof paper about 8" x 12" (20cm x 30cm) and place it on a flat surface. Smear 1 teaspoon of cooking oil over the greaseproof paper, making sure that the entire sheet is covered. Take a portion of the kneaded dough about the size (and shape) of a tennis ball. Place this in the centre of the paper and press it in a circular motion to make it into a thin flat disc. Ensure that the dough is of even thickness all over.
Place a large, heavy-based frying pan (skillet) on a medium heat. Add 1 tablespoon of oil to the pan and, when hot, carefully lift the flattened dough (along with the greaseproof paper) and turn it over into the pan so that the dough is on the underside. Slowly separate the paper from the dough (since you have oiled both the paper and the pan, the paper easily peels off).
Cover the pan with a lid or plate and let the Akki Roti cook for 2-3 minutes. Remove the lid after 3 minutes (the bread will have separated from the pan) and flip the bread over using a spatula, to bake it the other side. Once both sides are cooked, use the spatula to transfer the Akki Roti to a serving plate.
Keep warm, and repeat the process with the reminder of the dough. You should be able to make about 4 Akki Roti from the ingredients in this recipe. Serve Akki Roti with salted butter or, if you are very calorie conscious, substitute the butter with either fat free sandwich spread or low fat cheese.