Angakar Roti

In a large bowl, combine rice flour, salt, cumin seeds, green chillies, and coriander leaves. Mix well.

Gradually pour boiling water into the flour mixture while stirring continuously with a spoon. The hot water partially cooks the rice flour, which is key to the soft texture.

Once cool enough to handle, knead the mixture into a smooth, soft dough. If the dough feels dry, add a little more hot water, one tablespoon at a time.

Divide the dough into 8 equal portions and roll each into a smooth ball.

Place a dough ball on a lightly oiled surface or banana leaf. Pat it out with your fingers into a round roti about 15 cm in diameter and 5 mm thick. Angakar roti is thicker than regular roti.

Heat a tawa or flat griddle over medium heat and grease it lightly with oil.

Carefully transfer the roti to the hot tawa. Cook for 3–4 minutes until the underside is lightly golden and the surface looks dry.

Flip and cook the other side for another 3 minutes. Apply a little ghee on both sides.

Serve hot with chutney, dal, or vegetable curry.