 Akki rotti with chutney powder and butter | |
| Place of origin | India |
|---|---|
| Region or state | Karnataka |
| Serving temperature | Hot |
| Main ingredients | Rice flour, water |
Akki rotti or akki roti is an Indian flatbread made from rice flour. It is a part of Karnataka cuisine. [1] [2]
Akki roti has at least two versions. The most common version is similar to the Maharashtrian flatbread thalipeeth . In this version, rice flour is mixed with onions or grated carrots and green chillies. The resulting dough is flattened on a tava (griddle) or banana leaf and roasted on a stovetop. The cooked akki roti is served with unsalted butter, chutney, or pickle. In contrast with thalipeeth, akki roti has a chewy texture. [1] [2] [3]
The second version is from Kodagu (a district in southern Karnataka) and is similar to the Indian flatbread bhakri . In this version, cooked rice, rice flour and salt are mixed, resulting in a soft dough. The dough is flattened and cooked on a tava. It is then roasted on an open flame, which chars its edges. The cooked Kodagu akki roti is served with butter or ghee and curry. [1] [3] [4]
Akki roti is also similar to the Malabar rice flour pancake pathiri . [2]
Chapati, also known as roti, rooti, rotee, rotli, rotta, safati, shabaati, phulka, chapo, sada roti, poli, and roshi, is an unleavened flatbread originating from the Indian subcontinent and is a staple in India, Nepal, Bangladesh, Pakistan, Kyrgyzstan, Sri Lanka, the Arabian Peninsula, East Africa, and the Caribbean. Chapatis are made of whole-wheat flour known as atta, mixed into dough with water, oil (optional), and salt (optional) in a mixing utensil called a parat, and are cooked on a tava.
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Paratha is a flatbread native to the Indian subcontinent, with earliest reference mentioned in early medieval Sanskrit, India; prevalent throughout the modern-day nations of India, Pakistan, Nepal, Bangladesh, Maldives, Afghanistan, Myanmar, Malaysia, Singapore, Thailand, Mauritius, Fiji, Guyana, Suriname, and Trinidad and Tobago where wheat is the traditional staple. It is one of the most popular flatbreads in the Indian subcontinent and the Middle East. Paratha is an amalgamation of the words parat and atta, which literally means layers of cooked dough. Alternative spellings and names include parantha, parauntha, prontha, parontay, paronthi (Punjabi), porota, paratha, palata, porotha, forota, farata, prata, paratha, buss-up shut, oil roti and roti canai in Malaysia and Indonesia.
Saj bread or tava bread is unleavened flatbread in Middle Eastern and South Asian cuisines baked on a metal griddle, called saj in Arabic and tava in the Indian subcontinent.
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