Recipe: Easy Coconut Roti
Easy Coconut Roti; traditional Indian flatbreads with a tropical twist. Mix all ingredients, rest and roll out.
- 225 g plain white flour
- 1/2 tsp salt
- 1 tbs coconut oil*
- 150 ml water
- Extra flour for dusting
- 1 tsp coconut oil – melted
Place all the ingredients into a bowl and mix. Knead by hand or with the dough hook of a stand mixer for a few minutes until smooth. Cover and set aside to rest for 30 minutes.
Divide the mixture into 6, then on a lightly floured work surface roll each ball of dough out to the size of a tea plate.
Use a pastry brush to brush the both the top and bottom thirds of each roti with coconut oil. Fold each fold into the middle. Repeat with the left and right hand sides, so you are left with a square of rolled dough 9 layers thick.
To cook the rotis heat a heavy frying pan over a medium heat. Whilst the frying pan is heating roll the first roti again into a round. Dry fry in the pan until it puffs and then flip over. Roll the next roti whist each one is cooking. Once cooked wrap them in a tea towel to keep warm.
Serve immediately with a bowl of dal.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.