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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. 

Prep; + cooking times 25 mins.
serves 2-3 
Makes 6 roti.
100 g grated fresh coconut ( see my how to” make fresh coconut from my kitchen”).
300 g plain flour
1  level tsp ground  Himalayan salt or choice of salt
150 ml water


1. Place flour, coconut and salt into TM bowl. Mix 5 seconds / speed 5.
2. Place water into TM bowl. Mix for 5 seconds / speed5.
Knead 3 minutes / cover position / interval setting.

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;

More grated coconut to your liking may be added.

Coconut milk or coconut water will give  more flavour to roti.
Leftover roti should be covered with cling wrap and  kept in the refrigerator. Before using roti warm in bread toaster for 2 – 3 minutes. You will never guess  it was the leftover roti.