Peter Kuruvita
20 minutes
2-4 minutes
A breakfast staple in Sri Lanka, this textural and tasty roti is slightly sweetened by the coconut and perfect with a spicy sambal or even a ripe banana.This roti is quite dry, which makes it great for soaking up curry. If you’d like a but softer, add more water but don’t make the dough too wet or the ingredients will become loose when you flip it.
Place the flour, ghee, chilli, onion, curry leaves, coconut and salt in a large bowl.
Gradually add the water, a little bit at a time, using your hands to mix in and bring together to form smooth dough.
Divide the dough into 8 balls, place in a bowl with some oil and set aside until ready to fry.
Take a ball of dough and, using your fingers, spread it out to form a thin disc, about 5mm thick and 10 cm in diameter.
Heat a small amount of the oil in a frying pan over high heat, add the roti and cook until it is loose enough to come off the pan, then flip and cook the other side until lightly crisped.
Remove from the pan and set aside. Repeat with the remaining dough.
Serve hot or at room temperature. Best eaten as soon as possible.
