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Coconut Roti(Sri Lanka)
At a Glance
- Prep
- 15 minutes
- Cook
- 15 minutes
- Total
- 25 min
- Yield
- 8.00 - small(or - large)
Categories
- Bread
Cuisine
- Sri Lankan
Cooking Method
- Stovetop
Difficulty
- Easy
Dietary
- Vegetarian
Allergens
- Possible Cereals containing gluten — check ingredient labels
- May contain soy — check ingredients
Servings & Nutrition
Original recipe serves 8. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Coconut Roti(Sri Lanka) brings together 1 1/2 cups all-purpose flour, 1/2 cup whole wheat flour, 1 cup frozen shredded coconut, thawed (unsweetened) in a practical dish for home cooking. It takes about 25 min to prepare and cook. It makes approximately 8 servings.
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Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1 cup frozen shredded coconut, thawed (unsweetened)
- water, until smooth dough forms (about 1/3-1/2 cup)
- vegetable oil
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Instructions
Add the shredded coconut to the flours, rubbing it together to break up any clumps. Mix with water until a smooth, soft ball forms.
Shape into balls(8-10 small or 4-6 large) 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 bowl or basket covered with a cloth.
Keep Cooking
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