Dairy-Free Coconut Roti with Seeni Sambol

Instructions

1. 1In a large bowl, combine the 2 cups of all-purpose flour, 1 cup of grated coconut, 1/2 cup of coconut milk, and 1/2 teaspoon of salt. Mix these ingredients with your hands or a spoon until they just come together, then knead the mixture in the bowl for 3-5 minutes until you have a soft, pliable dough.
2. 2Divide the dough into 8 equal portions. On a clean, lightly floured surface, roll each portion into a thin circle, about 15.24-20.32 cm in diameter.
3. 3Heat a flat griddle or a large, dry skillet over medium heat (176.7°C/175°C). Cook each roti for 2-3 minutes per side. You will know it's done when it puffs up slightly and develops golden-brown spots.
4. 4While the roti cook, prepare the Seeni Sambol. Thinly slice the 2 medium red onions. Finely chop the 6-8 dried red chilies.
5. 5Heat 2 tablespoons of vegetable oil in a medium saucepan over medium heat (176.7°C/175°C). Add the sliced red onions and chopped dried red chilies. Sauté for 10-15 minutes, stirring occasionally, until the onions are softened and begin to caramelize to a golden-brown color.
6. 6Stir in the 2 tablespoons of sugar and 1 tablespoon of tamarind pulp. Continue to cook for another 5 minutes, stirring frequently, until the mixture thickens into a relish consistency. If it becomes too dry, you can add a tablespoon of water.
7. 7Serve the warm coconut roti immediately with the Seeni Sambol on the side.

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