We use cookies to help this site deliver the best possible experience.   Remove this notice.

Coconut rotti Recipe

Ingredients for people

  • 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
Method
  • 1

    Soften the dessicated coconut with hot water.

  • 2

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

  • 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.

  • 4

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

  • 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.»

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

Rate this recipe :

(13 votes)

  • Preparation  20mins
  • Cooking time  10mins
  • Rest time  0h

·