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!
3green chiles or one 4-oz. can chopped green chiles (optional).
½cupwater.
½cupcoconut milk.
Oil for greasing the pan.
1
In a large bowl, mix together 3½ c. of flour and the coconut, salt, onion and chiles.
2
Add the water and coconut milk to a separate bowl.
3
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.
4
Cover the dough ball with plastic wrap and let it rest 4 to 12 hours at room temperature.
5
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.
6
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.
7
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.
8
Enjoy your roti warm or at room temperature.
Ingredients
4cupsall-purpose flour, divided.
1 ⅔cupsshredded, unsweetened coconut.
1 ¼tspsea salt.
1medium red onion, finely chopped.
3green chiles or one 4-oz. can chopped green chiles (optional).
½cupwater.
½cupcoconut milk.
Oil for greasing the pan.
Directions
1
In a large bowl, mix together 3½ c. of flour and the coconut, salt, onion and chiles.
2
Add the water and coconut milk to a separate bowl.
3
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.
4
Cover the dough ball with plastic wrap and let it rest 4 to 12 hours at room temperature.
5
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.
6
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.
7
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.
