Ingredients

  • 2 Cups of flour
  • 1 teaspoon salt
  • 1 Cup warm water
  • 1 teaspoon coconut oil
  • 1 Cup coconut oil

Steps

  1. Combine the flour, salt, teaspoon of oil and warm water in a bowl.
  2. Knead for five minutes until it is very smooth.
  3. Cut the dough into four pieces and roll into balls.
  4. Place them in a small bowl and toss them in coconut oil then pour the rest of the coconut oil over the top.
  5. Cover with a towel or plastic wrap.
  6. 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.
  7. Wait at least two hours before cooking.
  8. 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.
  9. 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.
  10. 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).
  11. 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.
  12. Once you've cooked the roti, set them aside.
  13. The rotis are great in the khotu roti dish, but they are also wonderful to eat as is alongside a curry or dal dish.