These coconut roti can be served for breakfast, lunch or 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 non-stick fry pan, flat griddle, barbecue or hotplate.
130 ml water
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)
4. 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, than flip over other side. Do this process for 3 to 4 times.
More grated coconut (to you’re liking )can be added.
Coconut milk or coconut water maybe used to give more flavours to roti.