I discovered these wonderful rolls in Sri Lanka, during an ayurvedic retreat. They can be eaten as a side dish with curry, as a starter with chutney, or for breakfast with butter and honey, if you make them without salt and spices.
This recipe is so simple it cannot go wrong. It will allow you to make eight nutritious rotis. By replacing spellt flour with buckwheat flour and a tablespoon of potato starch or arrowroot, this recipe is suitable for gluten intolerant people or the ones on the Candida diet. These rolls are loaded with coconut and will provid you with iron, manganese, copper, phosphorus and selenium. You can prepare them the day before and reheat them in the oven, wrapped in foil. However, they become less soft after freezing, so I do not recommend you freeze them.
Yield: 8 rotis
- 2 cups spellt flour
- 1 cup shredded coconut
- 2 fresh chopped chillies, or 1/2 tbsp coriander / cumin seeds (optional)
- 1 tbsp coconut, sesame or canola oil
- 1/2 tsp salt (optional)
- 2/3 cup warm water
- In a large bowl, mix flour, coconut, oil, salt and spices if you are choose to use them.
- Add water gradually and knead until dough forms a soft, non sticky ball.
- Cover the dough with a clean cloth and allow to stand for at least 1 hour.
- Divide dough into eight equal parts. Form 1/2 in thick patties. Cover remaining dough with a cloth to prevent drying, until all dough is used.
- Lightly oil a pan and heat over medium heat. Bake the rotis for a few minutes on each side, until golden brown.