mix the flour, salt, and coconut shreds in a large bowl.
2 cups All-purpose flour, ½ tsp Salt, 1 cup Grated Coconut
After that, gradually add water and thoroughly combine to create a soft dough. Depending on the type of flour you use, the amount of water can change. Add water, 1 Tablespoon at a time, until the roti dough is soft if it is too dry. On the other hand, add flour 1 Tablespoon at a time and avoid adding too much if the roti dough is sticky.
½ cup Water + 2 Tablespoons
Place the dough back in the basin after 5 minutes of kneading. The dough should be covered with a teaspoon of coconut oil, wrapped in plastic wrap, and let rest for at least 30 minutes.
coconut oil
Divide the roti dough into 8 equal pieces after it has rested, and then roll each piece into a ball. Replacing them in the basin, cover it.
Meanwhile, place a skillet / a griddle pan on medium heat.
Grease a plate or work area just a little bit with coconut oil. Take a ball of dough and spread it out evenly with your palm until it is 5 to 6 inches in diameter.
Flatten the roti and place it in the skillet. Cook for 2 to 3 minutes, or until brown spots start to develop. For a further 2 minutes, flip the roti over and cook the other side.
Serve them warm with curry or with Lunumiris, honey, jam, and butter for a sweet breakfast.