"A very Sri Lankan recipe for coconut roti. Very quick and easy and a meal in itself with a pat of butter and some onion sambol. Mainly eaten for breakfast but also for dinner. Don't overcook the roti or they will get hard and crispy. Serve hot."
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Sift flour into a large bowl and mix in salt. Stir in coconut, chile peppers, and onion. Mix in water gradually until dough is soft and slightly sticky. Knead dough until it is smooth and leaves the side of the bowl, 3 to 5 minutes.
Grease your palms and the top of the dough lightly with oil. Divide dough into 8 balls and place on a lightly greased work surface. Flatten each ball with your palm into a roti about 1/4-inch thick.
Heat a lightly oiled griddle over medium heat. Cook rotis, flipping often, until golden brown spots begin to appear on both sides, 2 to 3 minutes.
Although it is essential that all surfaces the roti is placed on and your hands are greased to prevent sticking, don't overdo the oil. Just make sure everything is lightly greased at all times, using just a few drops at a time. The specified amount of oil should be fine but don't hesitate to use a little more or less if required.
For the onion sambol, slice 1 onion and mix with a generous pinch of chile powder, 1 chopped green chile pepper, some salt and a little lime juice.
Parchment can be used for easier cleanup/removal from the pan.