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Wednesday, January 2, 2013

Coconut Roti

Coconut Roti

This recipe is enough for 4 rotis (so 2 people)....

-One coconut, shredded (2 cups)
-Flour (2 cups)
-Salt (1 tablespoon)
-About 1/2 cup water
-3 or so tablespoons of vegetable oil
(*to make a healthier version of this you could use less flour and sub more shredded coconut, along with possibly using a healthier flour alternative like almond flour. Also, sub coconut oil instead of the vegetable oil)

Mix the shredded coconut, flour and salt in a bowl. Begin to add water, bit by bit...add some water, mix, add some water, mix, etc. Once you have a dough ball you're going to start to work in your oil, again- bit by bit. Ama was very specific about not using your fingertips to knead the dough when you're adding the oil, she insisted upon using the palm of your hand.   On a slightly greased hard surface break your dough ball into four equal bits, rolling each one out and flattening them as you go into little coconut roti "discs". These rotis are super dense so you want to be sure that you're not making them too thick. Throw into a hot cast iron skillet or tortilla pan and cook on each side so that it's golden and a bit charred (you don't really need to add oil to the skillet considering that there's already oil in the roti). 

These coconut rotis are meant to be enjoyed with dal, or with some spicy Sambal. Enjoy. 

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