Pol Roti (Coconut Roti)

In a large bowl, combine the grated coconut, thinly sliced red onion, finely chopped green chili, shredded curry leaves and salt; rub the mixture together with your fingers so the coconut absorbs the flavors.

Add the wheat flour and mix until it evenly coats the coconut.

Pour in water a little at a time, mixing with your fingers, until large clumps form; quickly knead for about 2 minutes into a soft, pliable, non-sticky dough.

Divide the dough into 8 equal balls, cover and let rest for 10 minutes.

Grease your work surface with coconut oil, place a ball on it and flatten with your fingers into a flatbread about 8 mm thick; shape the rest the same way.

Heat a dry cast-iron skillet well over medium heat and cook the flatbread for 1–2 minutes per side, flipping, until cooked through and speckled with golden brown spots.

Transfer the finished roti to a rack without stacking the hot flatbreads on top of each other, and serve immediately.