(2 votes, average: 5.00 out of 5)
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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.
Pre + cooking times 25 mins.
serves 2-3
Makes 6 rotis.
150 g grated fresh coconut (or see ” my how to make fresh coconut from my kitchen”)
300 g plain wholemeal flour
1 tsp level ground salt (I used himalayan salt)
130 ml water
Method
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)
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.
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.
Serve roti warm.
Tips & Hints;
More grated coconut (to you’re liking )can be added.
Coconut milk or coconut water maybe used to give more flavours 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.
