Coconut Roti
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There’s something so refreshing about dumping three ingredients in a bowl and emerging with warm, doughy flatbread that smells like a day in the tropics. Or Sri Lanka, to be specific.
Servings Prep Time
8-10 small roti 10 minutes
Cook Time Passive Time
8 minutes 20 minutes
Servings Prep Time
8-10 small roti 10 minutes
Cook Time Passive Time
8 minutes 20 minutes
Coconut Roti
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
There’s something so refreshing about dumping three ingredients in a bowl and emerging with warm, doughy flatbread that smells like a day in the tropics. Or Sri Lanka, to be specific.
Servings Prep Time
8-10 small roti 10 minutes
Cook Time Passive Time
8 minutes 20 minutes
Servings Prep Time
8-10 small roti 10 minutes
Cook Time Passive Time
8 minutes 20 minutes
Ingredients
  • 2 cups all-purpose flour
  • 1 cup frozen shredded coconut , thawed
  • water , until smooth dough forms (1/3-1/2 cup)
  • vegetable oil
Servings: small roti
Units:
Instructions
  1. Add the shredded coconut to the flour, rubbing it together to break up any clumps. Mix with water until a smooth, soft ball forms.
  2. Shape into balls and coat each one lightly with vegetable oil. Let rest 20 minutes (or as long as you need).
  3. When you’re ready to cook, flatten each ball of dough with the palm of your hands to form discs.
  4. Cook on a lightly oiled pan over medium, turning once. The surface of the roti should be dotted with dark brown “sun spots.”
  5. Keep them warm in a basket covered with a cloth. Enjoy!