Ceylonese Roti

This is the typical roti eaten in Madras, India. It is loved by all South Indians.

• Ready In: 45 mins
• Serves: 8

Ingredients

• 4  cups plain flour
• 1  teaspoon baking powder
• 1  teaspoon salt
• 150  g coconut, grated
•  water (for kneading)
•  ghee (for shallow frying) or   oil (for shallow frying)

Directions

1. Sift flour, salt and baking powder.
2. Add coconut and mix well.
3. Add water and knead to a soft dough.
4. Cover with a damp cloth.
5. Keep aside for 30 minutes.
6. Divide dough into 8 parts.
7. Roll each into a ball.
8. Roll out each ball into a round disc 5" in diameter and of 1/4" thickness.
9. Sprinkle with a little flour, if needed.
10. Heat griddle, lightly grease and cook one at a time over low heat until brown specks appear on both sides.
11. Remove from griddle.
12. Keep warm.
13. Grease the griddle before each roti.
14. Wrap in a piece of foil to keep until needed.
15. Reheat with foil in oven.