Jengie

2 Cups Rising Flour

1 cup shredded desicated coconut

1 1/2 cups warm water

1 teaspoon salt

3 Tablespoons Ghee ( you can substitute coconul oil, grapeseed oil, or butter)

1/4 cup finely chopped onions

handful of curry leaves broken into small pieces ( optional but adds a lot of flavor)

Makes roughly 8 - 10 Rotis 

1.Heat a small pan on medium heat and add ghee, onions, and curry leaves to the pan. Gently roast for 3-5 minutes till the onions have become translucent and you can smell the aroma of the curry leaves.

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2.Set sautéed ingredients with the ghee aside in a small bowl.

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3.Get a medium bowl to mix the ingredients to create the dough. Add 2 cups of flour, 1 cup shredded desiccated coconut, and 1 teaspoon salt. Mix the dry ingredients well. Next add the ghee, fried onions, and fried curry leaves to the dough mixture.

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4.Add 1 1/2 cup warm water in a slow stream and start to mix  and knead the ingredients till the dough starts to form as shown below.  Depending on the consistency you might just need 1 cup warm water or you might need the full amount. Keep the full amount handy and stream the water slowly.The dough show be damp to the touch not too sticky. You should be able to handle the dough without getting dough stuck to your hands.

1. Once the roti dough is in a nice formed ball, break the dough into 10 dough balls.

2.Take each ball at flatten the ball to form a 1/4" thick disc with the base of your palm. Once you flatten the ball you can work your hands around the rim to form a more circular shape.

3.Heat a cast iron skilled on medium heat for five minutes. Once hot, place the roti on the skillet and cook 5-8 minutes on each side till golden brown.