Ceylonese Roti

  • Prep Time: 15 mins
  • Total Time: 45 mins
  • Servings: 8
  • About This Recipe

    “This is the typical roti eaten in Madras, India. It is loved by all South Indians.”


  • 4cupsplain flour
  • 1teaspoonbaking powder
  • 1teaspoonsalt
  • 150gcoconut, grated
  • water( for kneading)
  • ghee (for shallow frying) oroil( for shallow frying)
  • Directions

  • Sift flour, salt and baking powder.
  • Add coconut and mix well.
  • Add water and knead to a soft dough.
  • Cover with a damp cloth.
  • Keep aside for 30 minutes.
  • Divide dough into 8 parts.
  • Roll each into a ball.
  • Roll out each ball into a round disc 5″ in diameter and of 1/4″ thickness.
  • Sprinkle with a little flour, if needed.
  • Heat griddle, lightly grease and cook one at a time over low heat until brown specks appear on both sides.
  • 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.
  • Reviews

  • “My first roti/flat breads with coconut. We all loved it and we will make this again.
    Very very easy. Thanksfor the great recipe!”