Check the consistency of the dough and adjust with rice flour or water if necessary.
At this time, you can portion the dough into individual balls depending on the size of the pan you plan to use. You can cook more than one akki roti at time by using several kadai or skillets in parallel.
For a 9" kadai or skillet, start with a tennis ball sized portion of dough.
Start with a cold (room temperature) kadai or skillet before you start making each roti.
Pour 2 tsp oil into the cold kadai and place the ball of dough in the center.
Working with the back of your fingers, work the dough into an even layer on the kadai. Work the dough up the sides of the kadai and continue to distribute the dough until it is about 1/4 inch thick evenly. It is ok to see indentations of your fingers on the top of the roti. They actually help the akki roti have pockets of crispy and crumbly bits after they are cooked.
Make 5-6 holes in the roti with your finger and spoon a few drops of oil into each hole.
Spoon another tsp of oil carefully all around the sides of the roti.
Cook over medium/medium low heat, rotating the pan gently every minute or so. If any dry spots form, spoon a couple drops of oil on to the dry spots, tilt the pan to let oil distribute evenly.
When the roti separates from the pan and begins to turn golden brown, gently check if the underside is evenly cooked. It is normal to have crispier spots around the holes.
Turn over onto a plate and serve with fresh butter, ketchup, or bell pepper palya.
Before using the kadai to make the next akki roti, run cold water from a tap on the underside of the kadai to cool it down completely.