Sri Lankan Coconut Roti

There's a new favorite curry accompaniment on the menu. I adore savory Indian breads and crêpes, and while most of the preparations are straightforward, many of the options are somewhat time consuming because of the frying time involved. This recipe comes together in hardly anytime at all and if you shape them into small units, a few will fit on the pan at the same time with only a few minutes required per side to cook the dough and brown them up.

Soft and bready, with coconut adding some richness and natural sweetness, the chilies add a bit of heat to complete the experience. Not only do they go well with legume mains and curried vegetable sides, they also make a fine breakfast alongside some chutney. Do consider doubling the batch — any leftover rotis will keep well for at least another day and can easily be reheated in a 180° oven wrapped in foil.

Sri Lankan Coconut Roti

Recipe by Lisa Turner Cuisine: Sri Lankan Published on August 14, 2014 Simple, soft and bready Sri Lankan flatbreads with a wonderful coconut and chili flavor — perfect for serving with curries or as a snack or breakfast with chutney Preparation: 5 minutes Cooking time: 10 to 15 minutes Print this recipe Ingredients: 2 cups unbleached spelt or all-purpose flour 1 1/4 cups fresh grated coconut or unsweetened desiccated coconut 2 to 3 fresh green chilies, seeded and finely chopped 1 tablespoon coconut oil or sesame oil 1 teaspoon sea salt 2/3 cup warm water. or as needed Instructions: In a large bowl, combine the flour, coconut, chilies, oil and salt. Using your hands, work the oil into the mixture until well distributed. Gradually add water to the bowl until you have a soft dough that is not too sticky but moist enough to shape into a ball. Knead the dough in the bowl for about 3 minutes until the dough is smooth and pliable. Cover the bowl with a clean kitchen towel and let sit for 1 hour or longer. Divide the dough into 8 pieces and shape into balls. Using the palms of your hands, press each ball into a small round that is roughly 1/4-inch thick. Keep the uncooked dough covered with the towel while you cook up batches of the roti so the dough doesn't dry out. Brush a cast-iron skillet or heavy non-stick skillet with a scant bit of oil and heat over medium-high heat. When hot, cook the rotis in batches until browned on both sides — about 2 to 3 minutes per side. Take care not to overcook otherwise the roti will be too hard and won't have a nice bready consistency. Keep warm in foil while you cook the remaining rotis. Makes 8 rotis

Other savory flatbreads you may enjoy:
Besan Roti
Chickpea Flour (Besan) Crêpes with Spinach
Indian Lentil and Rice Pancakes
Savory Rice and Urad Dal Pancakes (Dosas)