The name of this recipe is Sinhalese for “coconut flatbread.” It’s a popular street food in Sri Lanka, where kids might eat it for breakfast, lunch, dinner or a snack!
Adult help needed.
In a large bowl, mix together 3½ c. of flour and the coconut, salt, onion and chiles.
Add the water and coconut milk to a separate bowl.
Very slowly add the liquid mixture to the dry ingredients, stirring as you pour it in. Add the remaining flour, as needed, until it’s completely mixed into a smooth dough. Shape it into a ball.
Cover the dough ball with plastic wrap and let it rest 4 to 12 hours at room temperature.
Sprinkle some flour on a table. Cut the dough ball into 8 pieces and roll each into a ball. They don’t have to be perfect! Try not to handle the dough too much or the rotis might be hard and tricky to roll out.
On the floured surface, use a rolling pin to flatten each ball into a disc about ¼ inch thick. Cover your rolled-out roti with a cloth or plastic wrap while you make the rest so they don’t dry out.
Heat a nonstick skillet over medium to medium-high heat. Lightly grease the pan with oil. Once hot, place a roti on the skillet and cook for about 2-3 minutes or until brown spots start to appear on the bottom. Flip and cook the same amount of time on the other side. Repeat with each roti.
Enjoy your roti warm or at room temperature.
Ingredients
Directions
In a large bowl, mix together 3½ c. of flour and the coconut, salt, onion and chiles.
Add the water and coconut milk to a separate bowl.
Very slowly add the liquid mixture to the dry ingredients, stirring as you pour it in. Add the remaining flour, as needed, until it’s completely mixed into a smooth dough. Shape it into a ball.
Cover the dough ball with plastic wrap and let it rest 4 to 12 hours at room temperature.
Sprinkle some flour on a table. Cut the dough ball into 8 pieces and roll each into a ball. They don’t have to be perfect! Try not to handle the dough too much or the rotis might be hard and tricky to roll out.
On the floured surface, use a rolling pin to flatten each ball into a disc about ¼ inch thick. Cover your rolled-out roti with a cloth or plastic wrap while you make the rest so they don’t dry out.
Heat a nonstick skillet over medium to medium-high heat. Lightly grease the pan with oil. Once hot, place a roti on the skillet and cook for about 2-3 minutes or until brown spots start to appear on the bottom. Flip and cook the same amount of time on the other side. Repeat with each roti.
Enjoy your roti warm or at room temperature.
Notes
