After the preparation of dough, there are very important steps to be followed to get the perfect soft akki roti. To make the dough please refer to the post on akki roti dough. While rolling out the dough ball, it is necessary to be very gentle. The rolling pin’s pressure must be only on the sides and the centre should remain untouched. Once you roll the edges, the roti will take a circular disc form. Dust with rice flour to avoid sticking. As the dough is kneaded with boiling water, it takes very little time to cook. Over cooking will result in hard rotis. This needs a little practice.
While working for one roti, keep all the other balls covered with a wet muslin cloth to avoid drying of the balls. Knead the dough ball nicely between your palms to get a smooth and soft ball.
Place the ball on rice flour and coat both sides with flour. Place it on counter and flatten it with your fingers. Dust with more flour.
Roll with a rolling pin and shape the ball into a disc of uniform thickness. Roll only on the edges and do it gently. If the ball is not smooth then the edges will crack. So it is necessary to have the correct dough consistency.
Keep two cotton cloths, one dipped in water and the other dipped in oil.
The flame should be maintained at medium. High flame will make the roti brown. Grease the tawa with the cloth dipped in oil lightly.
Place the rolled out disc on tawa and apply a coat of water on top with the cloth dipped in water. This is to avoid cracking of top.
Once the roti has firmed, flip it.
After 20seconds, flip it once again. With a dry large white cloth, press the roti starting from the edges. It will start puffing. If you have rolled it out correctly, it will puff like poori. But I think I need a lot of practice because I am not getting fully puffed rotis yet. After 20seconds, remove from tawa.
Place a wire disc in a box and place the roti on it. This prevents the bottom most roti getting soggy. Stack the rotis one over the other. The remains soft even after the rotis are cold.
