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 |
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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.
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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
- Add the shredded coconut to the flour, rubbing it together to break up any clumps. Mix with water until a smooth, soft ball forms.
- Shape into balls and coat each one lightly with vegetable oil. Let rest 20 minutes (or as long as you need).
- When you’re ready to cook, flatten each ball of dough with the palm of your hands to form discs.
- Cook on a lightly oiled pan over medium, turning once. The surface of the roti should be dotted with dark brown “sun spots.”
- Keep them warm in a basket covered with a cloth. Enjoy!