Sunday, May 8, 2011
I should say this is a recipe for Sri Lankan roti with coconut, not the same as Indian roti. Sri Lankan roti is traditionally eaten for breakfast, but now that we have cereal out of a box at work, roti in our household at least has become a dinner treat. The quantity below is enough for about 4 large; 8 medium sized or about 20+ party-sized rotis.
What you’ll need:
* 1 cup flour
* 1 ½ cups dessicated coconut
* ½-1 tablespoon butter or margerine
* Enough water for a pliable dough
* Salt to taste (optional)
What to do:
Mix flour, dessicated coconut and butter with enough water to make a pliable dough that does not stick to the bowl or your fingers. Once the dry ingredients come together in a dough ball, break off into smaller quantities and roll out into circular rotis. Pan-fry in a non-stick pan until brown dots appear on both sides. I don’t bother oiling the pan, but you can do that if you like. My mother also adds an egg. So you can try that option as well.