An easy recipe for Sri Lankan flatbreads flavoured with coconut, shallots and curry leaves.
Soften the dessicated coconut with hot water.
In a large bowl mix the flour, the dessicated coconut and salt together.
Peel and dice the shallots. Heat a frying pan and add a splash of oil. Sweat the shallots until soft, add the curry leaves and fry them for a further 2 minutes. Then remove from the heat and allow to cool. Mix this into the flour mixture and the rest of the water, until a rough dough forms. Divide the dough into six balls.
Rub a little bit of oil in the palm of your hand and flatten the dough to make the flatbreads.
Heat a nonstick pan and cook the rotti for 1 minute on each side or until golden brown.
«When making rotti do not over work the dough as the it will become too hard when cooked.»