Sri Lankan Moor
Ceylonese Roti
A Sri Lankan bread made with flour and coconut, baked in the oven. It's finished with flour, if needed.
45 min · Serves 8 · Easy
8
Ingredients
Method
Start cooking mode- Prep 15 min · Cook 30 min · 45 min total
- easy
- 1
Sift flour, salt and baking powder. Add coconut and mix well. Add water and knead to a soft dough.
- 2
Cover with a damp cloth. Keep aside for 30 minutes. Divide dough into 8 parts. Roll each into a ball.
- 3
Roll out each ball into a round disc 5" in diameter and of 1/4" thickness. Sprinkle with a little flour, if needed.
- 4
Heat griddle, lightly grease and cook one at a time over low heat until brown specks appear on both sides.
- 5
Remove from griddle. Keep warm. Grease the griddle before each roti. Wrap in a piece of foil to keep until needed. Reheat with foil in oven.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
