There's a new favorite curry accompaniment on the menu. I adore savory Indian breads and crêpes, and while most of the preparations are straightforward, many of the options are somewhat time consuming because of the frying time involved. This recipe comes together in hardly anytime at all and if you shape them into small units, a few will fit on the pan at the same time with only a few minutes required per side to cook the dough and brown them up.
Soft and bready, with coconut adding some richness and natural sweetness, the chilies add a bit of heat to complete the experience. Not only do they go well with legume mains and curried vegetable sides, they also make a fine breakfast alongside some chutney. Do consider doubling the batch — any leftover rotis will keep well for at least another day and can easily be reheated in a 180° oven wrapped in foil.
|Sri Lankan Coconut Roti|
|Recipe by Lisa Turner|
Cuisine: Sri Lankan
Published on August 14, 2014
Simple, soft and bready Sri Lankan flat breads with a wonderful coconut and chili flavor — perfect for serving with curries or as a snack or breakfast with chutney
Other savory flatbreads you may enjoy:
Chickpea Flour (Besan) Crêpes with Spinach
Indian Lentil and Rice Pancakes
Savory Rice and Urad Dal Pancakes (Dosas)
On the top of the reading stack: the newspaper
Audio Accompaniment: silence