Coconut roti is a staple in Sri Lankan homes. They are eaten mainly for breakfast, and sometimes for dinner as well. The simplest accompaniment is a spicy onion relish called “lunumiris” (chili-onion). For a non-vegan version, a katta sambol (with Maldive fish added) pairs perfectly. What I like to serve them with is a Sri Lankan parippu curry (dhal) or with other curries such as fish, beef, or chicken. But they are just as delicious with butter and jam, butter and marmite, or simply with butter and sugar. These are undeniably the best childhood food memories for most Sri Lankans wherever in the world they have grown up! For a spicier version, add chopped onion, green chili, and curry leaf into the dough and roll out the roti a bit thicker that the method described below.

Ingredients (makes 4-6)

• 2 cups flour
• 1 cup grated coconut
• 1, tsp salt
• ½ cup water (or as needed: hot or room temperature)
• 1 tsp oil

Method

In a bowl, mix the flour, coconut, and salt. Add the water (I like to use hot water) to make a soft but not sticky dough. If the dough sticks to the sides of the bowl, add a bit more flour. If the dough is too stiff, add water, drops at a time. Coat your hands with oil and form the dough into a large ball and then divide it into 4/6 balls depending on the size of the rotis you want to make. Smear them with a thin layer of oil. Cover the bowl with a cloth and let the dough balls rest for about half an hour at the least. The longer you rest, the softer the rotis will be. However, do remember coconut roti are not naan so a certain denseness or hardness is acceptable.  Roll out the balls into 4-6mm thick rotis. If you are making 4, you should get discs of about 14-15cm in diameter. If you want uniform rotis, use a cookie cutter or plate to cut out the rotis. Heat a roti pan, skillet, or flat griddle and cook the roti on both sides on med to high heat till they get a light brown colour mottled with dark spots. Again, how long you will cook them is a personal choice. I like my roti a little crisp or “burnt” so I may leave it longer. Increase the heat if the mottling does not occur, but not too high that they burn or cook too quickly. You are looking for a slight crisp on the outside, but a soft but fully cooked inside. Serve warm or at room temperature.