Coconut Griddle Bread Sri Lanka

Name: Coconut Griddle Bread Sri Lanka
Prep time: 3 min
Cook time: 10 min
Total time: 13 min
Yield: 16 servings
Cuisine: Sri Lankan Moor
Ingredients: 1.5 cup grated fresh coconut; 2 cup all-purpose flour; 1 tsp salt; 1.5 cup warm water; 2 tbsp shortening

A bread made with coconut, flour and shortening, cooked in a pan.

13 min · Serves 16 · Easy

Ingredients

350 mlgrated fresh coconut, or 1 12 cups thawed grated unsweetened coconut
470 mlall-purpose flour, or 2 cups wheat flour
1 tspsalt
350 mlwarm water
2 tbspshortening, Trex, Crisco; or 2 tablespoons oil, for greasing griddle

Method

Start cooking mode

Time: Prep 3 min · Cook 10 min · 13 min total
Difficulty: easy

1
Combine the coconut, flour and salt in a medium bowl. Make a well in the center, pour in the water, and mix gently. The consistencty should be somewere between that of batter and bread dough.
2
Heat a large cast-iron skillet or a griddle over medium-high heat. Grease with the shortening or oil. Drop 4 heaping tablespoonfuls of batter onto the hot surface, immediately flattening them with a spatula to 1/4 inch thickness.
3
Cook for 3 to 4 minutes, until browned on the bottom. Turn and cook 3 to 4 minutes longer. Repeat with remaining batter. Serve hot.