Coconut Ceylonese Flatbreads
Indulge in the delightful flavors of Sri Lanka with these Coconut Ceylonese Flatbreads. This traditional recipe features a soft and tender dough made with finely sifted plain flour, enhanced by the natural sweetness of grated coconut. Perfectly versatile, these flatbreads can be enjoyed as a side dish for curries, a base for wraps, or simply savored with a touch of butter or chutney. Ideal for gatherings with family and friends, this recipe makes 8 servings of delicious and authentic Ceylonese flatbreads that are sure to impress.
8
Servings
225
Calories
6
Ingredients
Ingredients
Plain Flour
4 cups (sifted)
Baking Powder
1 teaspoon (sifted with flour)
Salt
1 teaspoon (sifted with flour)
Grated Coconut
150 g (fresh or desiccated)
Water
as needed (for kneading)
Ghee or Oil
for shallow frying (as required)
Instructions
1
In a large mixing bowl, sift together the plain flour, baking powder, and salt until well combined.
2
Stir in the grated coconut, ensuring it's evenly distributed throughout the flour mixture.
3
Gradually add water, a little at a time, kneading until a soft, pliable dough forms.
4
Cover the dough with a damp cloth and allow it to rest for 30 minutes at room temperature.
5
Once rested, divide the dough into 8 equal portions and roll each portion into a smooth ball.
6
On a clean, floured surface, roll each ball into a round disc measuring about 5 inches in diameter and approximately 1/4 inch thick, sprinkling with flour as needed to prevent sticking.
7
Preheat a griddle over low heat and lightly grease it with ghee or oil.
8
Carefully place one flatbread on the griddle and cook until brown specks appear on both sides, flipping as necessary to achieve an even cook.
9
Remove the cooked flatbread from the griddle and keep it warm, either wrapped in a clean cloth or in foil.
10
Repeat the cooking process for the remaining flatbreads, greasing the griddle each time to prevent sticking.
11
Serve warm or store in foil until ready to serve. To reheat, place in the oven with the foil on.
Nutrition Information
7g
Fat
30g
Carbs
3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Coconut Ceylonese Flatbreads?
Coconut Ceylonese Flatbreads are a traditional Sri Lankan dish made with a soft dough of plain flour and grated coconut, often served as a side for curries.
How many servings does this recipe yield?
This recipe makes 8 servings of flatbreads.
What is the calorie count per serving?
Each serving contains 225 calories.
Can I use desiccated coconut for this recipe?
Yes, you can use either fresh or desiccated grated coconut.
How long should the dough rest?
The dough should be covered with a damp cloth and allowed to rest for 30 minutes at room temperature.
What type of flour is required?
The recipe requires 4 cups of plain flour, which should be sifted.
Is this recipe suitable for vegetarians?
Yes, these flatbreads are categorized as vegetarian.
How much fat is in one flatbread?
Each flatbread contains 7g of fat.
What size should each flatbread be?
Each portion should be rolled into a round disc measuring about 5 inches in diameter.
How thick should I roll the dough?
The dough should be rolled to a thickness of approximately 1/4 inch.
What heat setting should I use on the griddle?
The griddle should be preheated and used over low heat.
How do I know when the flatbread is cooked?
The flatbread is ready when brown specks appear on both sides after flipping as necessary.
What should I use to grease the griddle?
You can use either ghee or oil for shallow frying.
How much baking powder is needed?
The recipe calls for 1 teaspoon of baking powder.
How much grated coconut is used in the dough?
You will need 150 grams of grated coconut.
Can these flatbreads be reheated?
Yes, to reheat them, place them in the oven while still wrapped in foil.
What is the protein content of the flatbreads?
There are 3g of protein in each serving.
How many carbohydrates are in each serving?
Each flatbread contains 30g of carbohydrates.
Do I need to sift the dry ingredients?
Yes, you should sift together the plain flour, baking powder, and salt until well combined.
How do I prevent the dough from sticking while rolling?
Roll the dough on a clean, floured surface and sprinkle with additional flour as needed.
How much salt is in the recipe?
The recipe uses 1 teaspoon of salt.
What is the best way to keep the flatbreads warm?
Keep them wrapped in a clean cloth or in foil after removing them from the griddle.
How much water should I add to the flour?
Add water gradually, a little at a time, until a soft and pliable dough forms.
What are some suggested ways to serve these flatbreads?
They can be served with curries, used as a base for wraps, or eaten with butter or chutney.
Is ghee required for this recipe?
Ghee is recommended for greasing the griddle, but oil can be used as an alternative.
What is the total number of ingredients?
There are 6 main ingredients: plain flour, baking powder, salt, grated coconut, water, and ghee or oil.
Are these flatbreads known by any other names?
They are also referred to as roti or Ceylonese flatbreads.
Should the dough be kneaded?
Yes, you should knead the mixture after adding water until it becomes pliable.
Can I store leftover flatbreads?
Yes, you can store them in foil until you are ready to serve or reheat them.
How should the coconut be distributed in the mixture?
Stir the grated coconut into the flour mixture to ensure it is evenly distributed before adding water.