I love a good curry and we probably indulge in one a week be it homemade or at one of our local favourite restaurants. I normally pair our homemade Indian curries with rice but that can get a bit boring so when I feel like a change of carb I make these delicious coconut roti. I really enjoy the texture of these roti which are crisper and more chewy than say Malaysian Roti or Indian Naans and are perfect for mopping up sauces. These roti are quick and easy to make and don’t really take much more effort than cooking rice. The green chilli is optional and you can leave them out if you don’t want any heat at all, or you could divide your dough in half and only put the diced chilli into one portion of the dough which is a good way to please everyone.
Ingredients – makes 6 roti
225g plain flour
85g desiccated coconut
1 green chilli, deseeded and finely chopped (optional, see above)
150-170ml tepid water
2 tablespoons coconut oil or vegetable oil
In a bowl combine the flour, desiccated coconut, a large pinch of salt and the green chilli. Make a well in the centre and add sufficient water to mix into a stiff dough. If the dough seems too stiff to handle, add a little more water. Knead the dough well and divide into six equal portions.
Grease your work surface using a little of the coconut oil and place one portion of the roti dough on the greased surface. Use your fingers to flatten the dough out to a circle the size of a small plate. Then use a rolling pin to flatten it out a little more. The thinner you make the dough, the crisper the roti will be. Some people prefer not using a rolling pin to ensure the dough remains a little thicker but I quite like the slight crispness of a thinner roti.
Heat a small non stick frypan over a medium heat. Brush a small amount of coconut oil on the bottom and add a roti and cook until lightly browned on the bottom. Turn over and brown the other side, total cooking time will only be a couple of minutes per side. Remove and keep warm under foil until all the rotis are cooked.