January 12, 2018
These flatbreads have a touch of sweetness imparted by the coconut and a lovely spikey finish from the green chillies, though not too over bearing. They are perfect to scoop up sauce heavy curries but the reason I made them today was to taste sambals with and you should do the same!
If you have never made bread of any type before fear not these roti are very easy and relatively quick to make.
Ingredients - makes about 8
600g self-raising flour
100g desiccated coconut
1/2 medium onion, finely chopped
2 - 3 green chillies, de-seeded and finely chopped
1 tsp salt
2 tbsp oil, plus a little extra for your hands when cooking
Place all of the ingredients except the water in a large bowl and use your hands to mix everything together. Start adding a little bit of water as you work the mixture and slowly everything will bind together and form a dough.
Keep kneading and adding water until you have a nice ball of dough. Leave it to rest for about 15 minutes.
When you go back to handle the dough and eventually cook the rotti it will really help if you rub some oil on your hands. Divide the dough into eight portions of equal size and then shape into balls in your palms. On a lightly floured plate or worktop push the balls down and work into discs about 1.5cm thick.
Place a non stick frying pan over a medium heat and allow to warm up. When ready cook the roti in the frying pan for about 5 minutes per side, until they are golden. Remove from the pan and repeat until they are all cooked.
Serve warm with your choice of sambal or as a replacement for naans with a sauce heavy curry, particularly good with chicken kalumbu.
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