Angakar Roti
A thick rice-flour flatbread roasted directly in wood ash and embers, an old village technique giving it a distinct smoky crust.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 220 kcal
Equipment
- •Wood-fired hearth (chulha)
- •Ash bed
Nutrition
Per serving, approximate
- Calories
- 220 kcal
- fat
- 3 g
- carbs
- 46 g
- fibre
- 1 g
- protein
- 4 g
- calories
- 220 kcal
Instructions
- 1
Knead the rice flour, warm water, salt, carom seeds and cumin seeds into a firm, smooth dough.
- 2
Divide the dough into portions. Shape each piece into a disc about 2 cm thick.
- 3
Meanwhile, crush garlic and roasted dried red chillies with a little mustard oil and salt into a coarse chutney.
- 4
Spread out a bed of hot wood embers and ash in the hearth, clearing a flat patch.
- 5
Place the roti (flatbread) directly onto the hot ash and cover it with more embers.
- 6
Roast for 10-12 minutes, turning once, until the crust is firm and lightly charred.
- 7
Brush off the ash carefully using a dry cloth to clean the roti completely.
- 8
Serve warm with a smear of ghee (clarified butter), the garlic-chilli chutney and sliced raw onion.
Chef's tips
Keep the dough thicker than a regular flatbread so it stays intact in the embers. Always use a dry cloth to brush away ash instead of water.
Ingredient substitutions
- wood ash roasting → a heavy tawa on low heat covered with a lid (less authentic)
Storage
Best eaten the same day.
Reheating
Warm briefly over direct flame to revive the crust.
Common mistakes to avoid
- •Adding too much water to the dough, which makes it stick to the ash.
Serving suggestions
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