These coconut roti can be served for breakfast, lunch or dinner. My brother loves to have roti for his dinner. The coconut flavor roti goes well with curries, sambols, chutney and sweet spreads. In Sri Lanka, usually they are cooked on a roti pan but can be cooked on a non-stick fry pan, flat griddle, barbecue or hotplate.
300 g plain flour
3. Divide dough into 6 small balls (slightly larger than a golf ball) flatten out to 0.5 cm thick and 12 cm diameter on a lightly floured bench-top or lightly greased tray. (I used lightly floured bench-top) remove roti from the surface, and cook on a pre-heated non-stick frypan or on a griddle medium to low heat for 1-2 minutes each side. Repeat this process for 3 to 4 times.
4. Serve roti warm.
Tips & Hints;
Coconut milk or coconut water will give more flavour to roti.