Akki rotti (Karnataka rice-flour flatbread)
This Karnataka-style akki rotti mixes fine rice flour with vegetables, coconut, herbs and spices, then hand-pats and griddle-cooks the dough.
Modern adaptation
Bajra roti
A pearl-millet flatbread shaped between sheets and cooked on a hot tawa. This home batch makes eight.
A pearl-millet flatbread
Bajra roti uses pearl-millet flour, water and salt. The cited home method adds a little oil and shapes the dough between sheets; other cooks pat the round by hand. Pearl millet is one kind of millet, so a generic millet flour need not behave identically.
Sources for this section
History
Bajra is the Hindi name for pearl millet. The source documents a home flatbread without establishing a precise origin.
Ingredients
Yield 8 rotis · Scaling: source batch only
Method
Risks and precautions · Standard risk
Use a spoon with hot water and handle the hot pan carefully. Ghee is a milk ingredient; wheat flour used for dusting adds wheat.
- Heat the water until hot but not boiling, then mix in the oil and salt.
- Add pearl-millet flour and stir with a spoon. Once cool enough to handle, knead to a soft dough; adjust with a little water or flour if needed.
- Divide into eight portions. Dust each lightly and press or roll it gently between two sheets of parchment to make a round.
- Remove the sheet and cook each round on a hot tawa or skillet over medium-high to high heat, turning until both sides have brown spots. Apply a little oil or ghee if desired and serve warm.
Conditions
Yield8 rotis
Places
India
Documented preparation · Country evidenceThe source documents an Indian home preparation; it does not establish a precise birthplace.
Related
More from India
Ari pathiri
Thin Malabar rice-flour rounds made from roasted rice flour cooked into salted boiling water, kneaded after cooling, and rolled to about 1 mm. They cook on a hot griddle without taking on colour.
Bhatura
A North Indian fried bread made with yogurt, wheat flour and chemical leaveners. This source batch makes eight.
Chapati
This measured chapati uses whole-wheat atta and water, with salt and oil or ghee optional. Rest the dough, roll it thin and cook through on a hot tawa; it is distinct from the partly cooked, puffed phulka route.
Jowar bhakri
Jowar bhakri is an unleavened sorghum flatbread, hand-patted or gently rolled and griddle-cooked across parts of Maharashtra and Karnataka.
Khakhra
A thin Gujarati wheat flatbread, pressed and roasted over low heat until crisp and lightly browned.
Kulcha
A plain North Indian kulcha uses an all-purpose wheat dough with yogurt, baking powder and soda, then rests and cooks on a hot tawa; optional seeds and roasting fat finish it.
Lachha paratha with coriander and cumin
A layered wheat paratha, rolled with ghee, coriander, garlic and cumin and cooked on a tawa. This batch makes twelve.
Related in the family
Arepa de choclo
A Colombian Andean griddle cake made from fresh sweet-corn batter, cooked in butter and served with white cheese.
Arepa made with precooked corn flour
This household version combines precooked corn flour, warm water and salt, then cooks thick rounds on a lightly oiled skillet or griddle. It is one source-specific arepa method, not a universal Colombian or Venezuelan formula.
Bammy finished with coconut milk
A serving method for approved, prepared bammy rounds: soak them in coconut milk and refry until golden. It does not process raw cassava.
Bean and cheese pupusas
Salvadoran-style masa harina cakes filled with refried beans and cheese, sealed and cooked on an oiled skillet.
Bolani e kachaloo (potato and scallion)
A thin, unleavened Afghan flatbread filled with mashed potato, scallion and cilantro, folded and pan-browned. This version uses a dough made from scratch.
Boortsog (Mongolian unyeasted fried pastry)
Firm Mongolian fried pastries made from an unyeasted wheat dough enriched with butter and sweetened with sugar; the dense dough is rested, cut or knotted, and fried until golden.
Breton buckwheat galette
A thin Brittany galette made from buckwheat flour, water and Guérande salt. This Atelier de la Crêpe method rests the batter in a refrigerator before cooking it on a hot crêpière.
Cachapa de budare (Venezuelan fresh-corn griddle cakes)
Two thick, tender Venezuelan griddle cakes made from fresh corn batter with milk, egg, cornstarch and sugar, then folded around white cheese and butter.
Community
No community contributions have been published for this entry yet.
Share what you made
Sign in to contribute. Published comments and photos are free to read.
Sources
Dassana’s Veg RecipesInspiration · Method · Geography
Bajra Roti Recipe (Pearl Millet Flatbread)Eight-bread pearl-millet batch, water and flour ranges, and skillet method.
Cited in: A pearl-millet flatbread