Sri Lankan Coconut Roti

Simple, soft and bready Sri Lankan flat breads with a wonderful coconut and chili flavor — perfect for serving with curries or as a snack or breakfast with chutney.

Total Time

40min

4.6

10 Ratings

Author: Kitchen Simmer

Servings:

Ingredients

•

3 cups

All-Purpose Flour

•

1 cup

Cold Water

•

1 cup

Freshly Grated Coconuts

•

1 Tbsp

Canola Oil

•

4 Tbsp

Finely Chopped Chili Peppers

•

1/4

Finely Chopped Onion

•

to taste

Salt

Cooking Instructions

Sift the All-Purpose Flour (3 cups) . Add Salt (to taste) , Coconuts (1 cup) and Canola Oil (1 Tbsp) to the bowl and mix well.

Add Water (1 cup) a little at a time until it forms a dough. The dough should be like play-dough consistency, not sticky.

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

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

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.

Cook the rest of the roti.

Serve and enjoy with a curry or meat dish.

Author's Notes

This recipe yields about 9-11 rotis depending on size.

Fresh coconut is the optimal coconut to use for this dish, but you can use unsweetened dessicated coconut if fresh coconut is not available. To make the dessicated coconut version, soak the coconut in some coconut milk (enough to soften the coconut but not make it soupy) for 20-30 minutes

Nutrition Per Serving

CALORIES

224

FAT

5.6 g

PROTEIN

5.3 g

CARBS

37.9 g