This Sri Lankan bread combines whole meal flour with self raising flour to create a perfect textured flatbread. The plain bread can easily be customised with your favourite flavours and is a diverse side that will go with any dish. We love to serve this bread with our Chinese style chicken curry and chilli chutney. This recipe makes six flatbreads.
Whilst not traditional adding a teaspoon of sugar to the dough will bring out the flavour of the coconut, and for real coconut lovers you could even add more. Another note is that coconut and almond go really well together so if you do choose to add more sugar and a few tablespoons of ground almond it will taste like a peshwari roti (combining a chapati with the naan bread filling)
- Wholemeal flour (115g)
- Self-raising flour (115g)
- Desiccated coconut (2 tbsp)
- Salt (1/2 tsp)
- Water (150ml)
- Ghee or oil
Make a dough by combining the wholemeal flour, self-raising flour, coconut, salt and enough water. Knead the dough to ensure everything is combined, then let it rest for 1 hour.
Shape into six balls, roll out into a flatbread, then shallow fry each one with either ghee or oil, and drain the excess oil by placing them onto kitchen paper and serve.