2 cups white flour
1-cup fresh grated coconut or frozen or unsweetened desiccated coconut
1 spring of chopped curry leaves
2 to 3 fresh green chillies, seeded and finely chopped (if you want hot)
1-teaspoon sea salt
3/4-cup warm water
Grated carrot(If you want)
- If you are using frozen coconut, keep it in the fridge for a couple of hours or overnight
- Sift flour into a large bowl and combine the flour, coconut, green chillies, chopped curry leaves,onions carrot and salt.
- Gradually add warm water to the bowl until you have a soft dough that is not too sticky but moist enough to shape into a ball.
- Using your hands, work the oil into the mixture until well distributed.
- Knead the dough in the bowl for about 3 minutes until the dough is smooth and pliable.
- Cover the bowl with a clean wet kitchen towel and keep it for 1 hour.
- Separate the dough into tennis ball size balls on a lightly floured surface.
- Place a ball of roti on the plate and by using your palm or a roller pin, shape them till they become ½ cm thick flat disks.
- Heat up a pan over medium heat. Non-stick pan is good for this.
- Place a roti on the hot pan and cook for 1-2 minutes or until you see that it has golden brown spots on the bottom. Flip it and cook on the other side for another 1 minute.
- Repeat for all.
- Now you have nice warm coconut roti. Serve with lentils curry.
- If you don’t like to eat green chilli, you can make roti without them.
- To get more nice taste and smell you can use coconut water to mix ingredients instead of warm water.