Back to 8 servings 300 g all-purpose flour, about 2 1/3 cups 200 g freshly grated coconut, about 2 cups; or desiccated coconut soaked in warm water 1 tsp salt 1 small red onion, finely chopped 2 green chilies, finely chopped 1 sprig curry leaves, finely sliced 1 tbsp softened butter or coconut oil, optional 120 ml water, added gradually 1 tbsp coconut oil or vegetable oil, for shaping and brushing the pan
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1 Step 1: Combine the grated coconut with the salt, onion, chilies, curry leaves, and butter (if using) in a large bowl. Squeeze the mixture gently with your hands until the onion softens and releases its juices.2 Step 2: Mix in the flour with your fingers until evenly combined.3 Step 3: Add the water a little at a time, pressing rather than kneading, until a soft, pliable dough forms that no longer sticks to the bowl.4 Step 4: Cover and rest the dough for 15 minutes.5 Step 5: Divide the dough into 8 balls. Pat each out on an oiled board or banana leaf into a round about 12 cm (5 inches) across and 5 mm thick.6 Step 6: Heat a flat griddle, tawa or cast-iron pan over medium heat and brush it lightly with oil.7 Step 7: Cook two or three roti at a time for 2 to 3 minutes per side, until golden to dark brown spots appear on both sides and the center is cooked through.8 Step 8: Pile the finished roti on a plate and cover them with a clean kitchen towel to keep them warm while the remaining batches cook. Serve hot.getsaucepan.com/r/ac165f71-74cd-558a-a088-f5f7cb0f2eeb
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