Pol Roti

Method

Combine flour, desiccated coconut, and salt in a large bowl. Add the melted ghee and rub through with your fingertips until the mixture resembles breadcrumbs. Gradually add warm water and mix until a soft, pliable dough forms, adding more water if needed. Divide the dough into 4 equal portions and roll each into a smooth ball. On a lightly floured surface, roll each ball into a thin circular roti approximately 20 cm in diameter. Heat a non-stick griddle or tawa over medium-high heat and lightly grease with ghee. Place the roti on the hot griddle and cook for 1-2 minutes until golden spots appear, then flip and cook the other side for 1-2 minutes until light brown and cooked through. Brush generously with ghee whilst cooking. Serve warm, either folded or rolled.