Chhattisgarhi Angakar Roti Red Rice Flatbread

Method

1. 1

   Understand red rice flour: Red rice flour (from the short-grain red rice grown in Chhattisgarh) has a slightly earthy, nutty flavour and a reddish-brown colour. It behaves similarly to white rice flour — no gluten, cannot be rolled thin, must be shaped by hand. Buy at specialty Indian grocery stores or online.

2. 2

   Make the dough with hot water: Place 2 cups rice flour and a pinch of salt in a wide bowl. Pour 1.5 cups very hot water (just below boiling) gradually over the flour while stirring with a spoon. The hot water partially cooks the flour, creating a pliable dough that is easier to shape and less likely to crack. Once cool enough to handle, knead for 2 to 3 minutes until smooth.

3. 3

   Divide the dough: Divide into 6 equal portions. Keep the dough covered with a damp cloth at all times — rice flour dough dries out extremely fast, making it impossible to shape without cracking.

4. 4

   Shape by the wet-hand method: Wet both palms generously under running water. Take one dough portion. Hold between wet palms and press and rotate in a circular motion, gradually flattening and spreading outward. Aim for a round about 15 cm in diameter and 5 to 6 mm thick. Re-wet your palms whenever the dough starts sticking or cracking.

5. 5

   Heat the griddle on low-medium: Heat a flat griddle on low-medium heat. Angakar roti is cooked slowly on lower heat than wheat roti — the thick rice bread needs time to cook through without burning the outside.

6. 6

   Transfer the roti carefully: Carefully peel the shaped roti from your palm or from a wet plastic sheet and lay it gently on the griddle.

7. 7

   Flick water on the surface: Immediately flick a few drops of water onto the top surface of the roti. This creates steam that helps cook the interior.

8. 8

   Cook first side on low-medium heat: Cook for 3 to 4 minutes without moving. The bottom should turn golden and the surface should change from shiny to dry.

9. 9

   Flip and cook the second side: Flip carefully using a wide spatula. Cook the second side for 3 to 4 minutes until golden. Unlike wheat roti, angakar roti cannot be finished over direct flame — the absence of gluten means it will fall apart when held with tongs.

10. 10

    Apply ghee and serve: Remove from heat. Apply ghee or oil immediately while hot. Serve with any vegetable curry, dal or chutney.

11. 11

    Note: Angakar Roti is the foundational bread of Chhattisgarh. The name comes from the traditional method of cooking on smouldering coal embers (angaar) — a technique used for centuries in the state. Chhattisgarh is among the largest producers of red rice in India; the local varieties have a lower glycaemic index than white rice making this roti particularly suitable for people managing blood sugar levels. It is eaten at every meal from morning to night in rural Chhattisgarh.