Rotis

Rotis

Flatbread

By
From
The Complete Asian Cookbook
Serves
6-8
Photographer
Alan Benson

Similar to Indian flatbreads, Sri Lankan rotis contain fresh grated coconut or, in its absence, desiccated coconut. Serve with curries and sambols. It is a popular breakfast in Sri Lanka.

Ingredients

Quantity Ingredient
300g roti flour or plain flour
45g desiccated coconut
1 teaspoon salt
ghee or oil, for cooking

Method

  1. Mix together the flour, coconut and salt in a bowl. Add just enough water to form a soft dough, about 250 ml. Knead the dough until it forms a ball and does not stick to the side of the bowl. Rest the dough for about 30 minutes.
  2. Shape the dough into balls, approximately the size of a golf ball. Pat each one out to a circle.
  3. Lightly grease a large heavy-based frying pan or griddle plate with ghee over low heat and cook the rotis on both sides until lightly browned on both sides. Serve hot.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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