This coconut Roti (flat bread) is eaten almost every day for breakfast in central of Sri Lanka. This is the place known for produces much of the famous Ceylon tea, planted by the British in 1980’s. This is also a busy tourist spot due to its cool climate. These roti’s are made with freshly grated coconut, white flour, water and salt. It is similar to thick tortillas.
|Plain Flour/ Maida Flour||2 Cups|
|Fresh Coconut (Grated)||1 Cup|
|Salt||1 TSP or to taste|
|Water||¾ Cup or as needed|
How I made it:-
- Place the flour, grated coconut, salt and water in a medium bowl.
- If you’re using bread machine or kitchen Aid, thoroughly run the machine at the medium speed for 5 minutes until everything well combined. If it is sticky add 1TBS flour and form soft and smooth dough.
- If not, using one hand thoroughly knead the dough for about 5-7 minutes using up all the loose flour to form smooth dough.
- Now shape the dough into ball.
- Cover with plastic wrap or with a kitchen towel and let rest at room temperature for 30 minutes.
- Place a large cast-iron skillet or tawa over medium heat.
- Separate the dough into 6/8 equal pieces.
- Grease each ball with a little oil to prevent sticking and so the rolling pin can move freely.
- Roll them out into 5inch circles.
- Place the roti/bread in the pan and cook for 1 minute or until you see the brown spots on the surface.
- Turn the roti/bread over using tongs and continue cooking for another 2 minutes. Ensure the roti/bread is well cooked.
- Once cooked remove the roti/bread from the pan.
- Continue to roll out and cook the remaining dough balls.
- Serve warm with Coconut Sambol/Lunu Miris.