Coconut rotti Recipe

An easy recipe for Sri Lankan flatbreads flavoured with coconut, shallots and curry leaves.

  • Preparation
  • Cooking time
  • Rest time
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(13 votes) 4.6/5
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  • Plain flour : 400 g
  • Dessicated coconut : 200 g
  • Maldon salt : 3 pinch(es)
  • Shallot(s) : 2 whole
  • Curry leaf(-ves) : 10 whole
  • Water : 100 ml
  • Sunflower oil : 50 ml
  • ETAPE 1

    Soften the dessicated coconut with hot water.

  • ETAPE 2

    In a large bowl mix the flour, the dessicated coconut and salt together.

  • ETAPE 3

    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.

  • ETAPE 4

    Rub a little bit of oil in the palm of your hand and flatten the dough to make the flatbreads.

  • ETAPE 5

    Heat a nonstick pan and cook the rotti for 1 minute on each side or until golden brown.

Chef's tip

«When making rotti do not over work the dough as the it will become too hard when cooked.»

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