Coconut Roti with Pol Sambol

Ingredients

• 1.5 cups Rice Flour
• 1 cup Grated Coconut
• 0.5 cup Water
• 0.5 teaspoon Salt
• 1 cup Pol Sambol

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium mixing bowl, combine the 1.5 cups of Rice Flour, 1 cup of Grated Coconut, and 0.5 teaspoon of Salt. Gradually add the 0.5 cup of Water, mixing with your hands until a firm, pliable dough forms that is not sticky.
2. 2Divide the dough into 8 equal portions. Roll each portion into a smooth ball, then gently flatten each ball into a circular disc, approximately 10.16-12.7 cm (10-12 cm) in diameter and 0.635 cm (0.6 cm) thick.
3. 3Place a 25.4 cm non-stick skillet or griddle over medium heat (approximately 176.7-190.6°C / 175-190°C). Allow it to heat for 2-3 minutes until a drop of water sizzles and evaporates quickly.
4. 4Carefully place one or two of the flattened dough discs onto the hot skillet, ensuring they do not overlap. Cook for 2-3 minutes per side, until golden brown spots appear and the edges are slightly crisp. Repeat with the remaining dough discs.
5. 5Transfer the cooked coconut roti to a serving plate. Serve them warm immediately, alongside the 1 cup of Pol Sambol measured into a small bowl.

Related Guides