Gluten-free Flatbread (Akki rotti)

Dough prep :

1. Mix 2 cups of rice flour with 1 bunch of dill leaves, 2 tbsp each of flaxseed and pumpkin seed powder, 2 tsp cumin seeds, 2 small green chillies (optional toppings : 1 finely chopped onion (personal favorite 🙂 , grated coconut, grated cucumber))
2. Once the flour is finely mixed, add about 1/2 cup – 3/4 cup warm(not hot) water. Add additional water as required to make a soft workable dough.
3. Divide the dough into small fist-full and press it in a circle on a well-oiled parchment sheet. Heat up a frypan or a skillet (low-medium heat) and flip the parchment sheet(dough side front) until the dough separates, then slowly remove the parchment sheet. Cook the flatbread until its golden and crispy.

Sauce/Dressing : I typically like to pair these flatbreads with a side of yogurt and peanut sauce

Peanut sauce/chutney recipe (Indian Style) : Blend 1/2 cup roasted peanuts , 2tbsp grated coconut(fresh/frozen- thawed), 4 roasted cloves of garlic, 1 green chile, salt per taste, 1/4 cup of water(change per preferred consistency) and blend to a slightly chunky , semi-liquid paste.

1. Rice flour : A great gluten-free option with fiber content that can aid in improved digestion, magnesium and phosphorus can promote bone health. Rice flour is also a complex carb that can regulate blood sugar levels through the day and bonus – its tasty as heck
2. Pumpkin and flax seed powder : Both the seeds act as a great source of Magnesium, zinc, manganese and fiber. These mineral dense powders can come in handy seed-cycling during your follicular phase.
3. Yogurt : Probiotic boost to help navigate those pre-period digestive discomfort. It is also a good source of calcium(Yay Bone Health!)