Angakar Roti: The Wood-Fired Leaf Bread
🥘 Ingredients
- 2 cupsRice flour
- about 1.5 cups (as needed)Warm water
- to tasteSalt
- 1 tspCumin seeds
- 1, finely chopped (optional)Green chilies
- 2 tbsp, chopped (optional)Coriander leaves
- 1–2 tbsp for roastingOil / ghee
👨🍳 Instructions
In a bowl, mix rice flour, salt, cumin, and optional chilies/coriander.
Add warm water little by little and mix to form a soft dough. Rest 5 minutes (dough should be pliable, not sticky).
Divide into balls. Keep dough covered to prevent drying.
On a greased surface, pat one ball into a thick roti (about 5–6 mm). If edges crack, dip fingers in water and smooth.
Heat a tawa on medium. Carefully transfer roti and cook 2–3 minutes until light brown spots appear.
Flip, drizzle a little oil/ghee, and cook 2–3 minutes. Press gently with spatula for even cooking.
Serve hot with chutney, curd, or pickle.
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