Wishing a beautiful day to all my dear friends. How are you all doing?

Coconut roti is a beloved dish in many Sri Lankan homes, traditionally made with freshly grated coconut and flour. However, today we’re going to try a slightly different version — one that uses creamy coconut milk to enhance the softness and flavor of these flatbreads. By incorporating coconut milk into the dough, we create a roti that is softer, more tender, richer in texture, and wonderfully aromatic. It’s a simple twist on a traditional recipe that’s perfect for breakfast, dinner, or even as a quick snack with a cup of tea and a spicy sambol. Ideal for anyone who enjoys experiencing familiar tastes in a new and comforting way.

Let’s take a look at how to prepare it, step by step."

Materials Used.

Wheat flour 200g.
Grated coconut 150g.
Coconut milk 200ml.
Salt to taste.
1 Teaspoon of coconut oil.

The cooking process as follows.

Let’s begin the preparation. First, take some wheat flour and place it in a bowl. Add the grated coconut, salt to taste, a tablespoon of coconut oil, and gradually mix in thick coconut milk to form a soft dough. Make sure to use thick coconut milk for a richer texture.

Next, use a rolling pin to flatten the dough to a moderately thick consistency.

Now, we use the lid of a round bottle to neatly cut the roti into attractive shapes.

Finally, we toast the rotis on the griddle until they are evenly golden brown and slightly crispy.

These soft and aromatic coconut milk rotis can be enjoyed warm, straight from the pan. They pair beautifully with coconut sambol, lentil curry, or even just a pinch of salt and pepper for a mild touch of flavor. This simple yet delightful twist adds a fresh taste to your everyday favorites. Give it a try, share it with your loved ones, and savor the warmth of home in every bite. That's all from me for today—wishing you a wonderful day!