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Sri Lankan Flatbread (Rotis)
3/4 cup fine coconut*
2 1/4 cups self-rising flour
1 to 1 1/4 cups cold water
Ghee or vegetable oil
Mix coconut and flour in medium-size bowl. Gradually add water, stirring until dough is soft and smooth and cleans side of bowl. Turn dough onto floured surface. Cover; let rest 30 minutes.
Heat griddle to 375 degrees F.
Divide dough into 12 equal parts; flatten each part with floured hands into thin rounds, about 5 inches in diameter, on floured surface. Brush griddle with ghee. Cook breads on both sides until golden brown, about 2 minutes on each side. Serve hot.
* If fine coconut is unavailable, place shredded coconut in blender container; cover, and blend until finely ground.
