Coconut and Wild Garlic Roti
By OcadoLife
Published on 26 March 2023
This rustic Coconut and Wild Garlic Roti, created by Karan Gokani, chef and co-founder of Sri Lankan restaurant chain Hoppers, is perfect for mopping up sauces. Simple to make, it’s flavoured with wild garlic, onion and coconut, with a green chilli punch. If you can’t get wild garlic, swap it for baby spinach or coriander. For slightly bigger roti, divide the dough into 6 rather than 8. Serve alongside Karan’s Sri Lankan Lamb Kari for a real feast.Time and servings
20 minsTotal time
8Servings
15 minsPrep time
5 minsCooking time
Ingredients
- 150 ml of coconut milk
- 1 green chilli, finely chopped
- 1 tbsp of coconut oil
- 350 g of plain flour
- 1 small of red onion, diced
- 1 tsp of sea salt
- 1 large handful of garlic, baby spinach or coriander, roughly chopped
Method
Step 1
Combine all the ingredients in a large mixing bowl. Mix by hand, gradually adding up to 4 tbsp warm water, until it comes together in a rough dough.Step 2
Tip out onto a clean surface; knead for 2 mins or until soft, smooth and pliable with no pockets of dry flour visible. Cover with a damp tea towel; leave to rest at room temperature for 10 mins.Step 3
Divide the dough into 8 balls and roll out into rustic-looking discs that are about 5mm thick.Step 4
Heat a large non-stick frying pan over a high heat. Reduce to medium and cook the rotis for 5-7 mins, turning halfway, until golden with charred spots. Brush with melted coconut oil and serve.