Indian Akki Rotti Vegetable Flatbreads

Ingredients

• 2 cups rice flour
• 1 cup grated carrot
• 1 small onion, finely diced
• 1/2 cup chopped cilantro
• 2 green chilies, minced
• 1 tsp ground cumin
• 1 1/2 cups hot water
• 3 tbsp neutral oil, plus more for the griddle
• 1 tbsp freshly grated ginger
• 1 cup plain or coconut yogurt, to serve
• 1 lime, cut into wedges
• Salt and black pepper

Steps

1. Mix the rice flour with the grated carrot, onion, cilantro, chilies, ginger, cumin, and 1 1/2 teaspoons salt in a bowl.
2. Pour in the hot water a little at a time, mixing with a spoon at first and then your hands once it is cool enough, until you have a soft, pliable dough.
3. Use hot water, not cold. Rice flour has no gluten, and hot water gelatinises enough of the starch to hold the dough together; cold water gives a mixture that simply crumbles.
4. Knead for 3 to 4 minutes and rest for 10 minutes. It should feel like soft clay and not crack when pressed.
5. Rub a piece of parchment or a plastic sheet with oil and put a ball of dough on it.
6. Pat the dough outward with wet fingertips into a thin round about 7 inches across. Akki rotti is patted by hand, never rolled; a rolling pin tears the glutenless dough.
7. Poke three or four holes through the round with your finger so steam escapes and it cooks evenly.
8. Slide it onto a hot oiled griddle over medium heat and cook for 3 to 4 minutes per side, until browned in spots and crisp at the edges. Serve with the yogurt and lime wedges.

Allergen note: Contains dairy and coconut.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.