Kurrypinch's Griddled Coconut Roti
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In Sri Lanka, this everyday quick bread is usually laced with thinly sliced curry leaves, fresh green chiles and red onions, but Ghazaly’s milder, kid-friendly version drops the chile from the mix. Enjoy this roti alongside the Coconut Chickpea Curry, or with spicy onion sambal, coconut sambal and/or dal (lentil) curry for an authentic Sri Lankan experience. Or, do as Ghazaly’s son does, and simply slather the warm roti with butter and eat as-is.
Note: Find frozen grated coconut at many Asian markets.
In a large mixing bowl, combine the flour, coconut, onion, pandan leaves, salt and shortening or butter. Mix by hand for 2 minutes to incorporate the ingredients.
Add the coconut milk and the water and continue mixing for an additional 1 minute until the dough is well-combined and can hold together in a shaggy ball (if the dough seems too dry, add another splash of room-temperature water). Turn the dough onto a clean surface and knead until the dough comes together and forms a smooth ball, about 3 minutes. Cover the dough with a damp cloth and rest for 30 minutes.
Divide the dough into 3- to 4-ounce balls and set aside for 5 minutes. You should have about eight balls. Using your hands or a rolling pin, roll or shape each ball into a disc about 5 inches in diameter and 1/4-inch thick.
Heat a cast-iron skillet or griddle until hot. Do not grease the pan. Cook each roti on the hot surface, flipping occasionally, until browned on each side, about 4 to 5 minutes total. Serve immediately.
