- 2 Cups of flour
- 1 teaspoon salt
- 1 Cup warm water
- 1 teaspoon coconut oil
- 1 Cup coconut oil
- Combine the flour, salt, teaspoon of oil and warm water in a bowl.
- Knead for five minutes until it is very smooth.
- Cut the dough into four pieces and roll into balls.
- Place them in a small bowl and toss them in coconut oil then pour the rest of the coconut oil over the top.
- Cover with a towel or plastic wrap.
- If you have a lot of coconut oil, submerge them completely - otherwise, after an hour, flip the dough balls so the other side is submerged in the oil.
- Wait at least two hours before cooking.
- Once the dough balls have rested (submerged in coconut oil) for at least two hours, roll each ball out so that it is as thin as possible.
- I flipped a sheet pan upside down and used it as a griddle, but really you could use any large flat surface. Get it nice and hot and pour a little bit of oil onto the flat surface.
- Rub the roti with a little more coconut oil and place it on the hot pan. It will cook in less than a minute per side. (I flip it back and forth every 20 seconds).
- It will cook in less than a minute per side. (I flip it back and forth every 20 seconds). You don't want it to burn, but its nice to have some dark bubbles form.
- Once you've cooked the roti, set them aside.
- The rotis are great in the khotu roti dish, but they are also wonderful to eat as is alongside a curry or dal dish.