Coconut Roti

Coconut roti is a delicious Sri Lankan flatbread made with grated coconut, flour, and water. It's a popular accompaniment to many Sri Lankan dishes, especially curries and sambols. Here's a simple recipe to make coconut roti:

Ingredients:

• 2 cups all-purpose flour
• 1 cup freshly grated coconut
• 1/2 teaspoon salt
• Water (as needed)
• Optional: 1 small onion, finely chopped
• Optional: 1-2 green chilies, finely chopped
• Optional: Chopped cilantro or curry leaves for added flavor

Instructions:

1. In a large mixing bowl, combine the all-purpose flour, grated coconut, and salt. If using, add the finely chopped onion, green chilies, and chopped cilantro or curry leaves for extra flavor.

2. Gradually add water to the flour mixture and knead until you have a soft, pliable dough. The dough should be neither too dry nor too sticky. Add water or flour as needed to achieve the right consistency.

3. Divide the dough into small balls, roughly the size of a lemon.

4. Heat a non-stick pan or griddle over medium heat.

5. Take one dough ball and flatten it with your hands to form a round disc, about 1/4 inch thick. You can use your fingers to shape the edges and make it into a round shape.

6. Carefully transfer the flattened dough onto the hot pan or griddle. Cook for 1-2 minutes on one side until it starts to puff up and small bubbles appear on the surface.

7. Flip the roti and cook for another 1-2 minutes on the other side until it's cooked through and lightly golden brown.

8. Remove the coconut roti from the pan and repeat the process with the remaining dough balls.

9. Serve the coconut roti hot with your favorite Sri Lankan curry or sambol.

Tips:

• You can adjust the thickness of the coconut roti according to your preference. Thicker rotis will be softer, while thinner ones will be crispier.
• If you prefer a sweeter flavor, you can add a little sugar to the dough.
• Leftover coconut roti can be stored in an airtight container in the refrigerator and reheated before serving.