Sri Lankan Coconut Roti

Ingredients

Servings

8 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

375 g

All-Purpose Flour

240 mL

Cold Water

80 g

Freshly Grated Coconuts

or Desiccated Coconut, see notes

15 mL

Canola Oil

20 g

Finely Chopped Chili Peppers

1/4

Finely Chopped Onion

to taste

Salt

Cooking Instructions

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Step 1

Sift the All-Purpose Flour (375 g) . Add Salt (to taste) , Coconuts (80 g) and Canola Oil (15 mL) to the bowl and mix well.

Step 2

Add Water (240 mL) a little at a time until it forms a dough. The dough should be like play-dough consistency, not sticky.

Step 3

Add the Onion (1/4) and Chili Peppers (20 g) to the dough.

Step 4

Shape the dough into balls, then flatten the dough ball with your hands into a thick disc.

Step 5

To cook the roti, heat a heavy-duty skillet or cast-iron skillet on medium-high heat. Once hot, cook on both sides until you get them well browned.

Step 6

Cook the rest of the roti.

Step 7

Serve and enjoy with a curry or meat dish.