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 cup of coconut milk, and 1/2 teaspoon of salt. Mix everything together until it forms a soft dough, then knead it gently for about 5 minutes until smooth.
2. 2Divide the dough into 8 equal portions and shape each portion into a ball. On a lightly floured surface, roll each ball into a thin circle, about 15.24-20.32 cm in diameter.
3. 3Heat a flat griddle or a 25.4 cm non-stick skillet over medium heat, which is about 175°C. Cook each roti for 2-3 minutes per side, until it is golden brown and small bubbles appear on the surface.
4. 4While the roti are cooking, prepare the Seeni Sambol. Heat the 2 tablespoons of vegetable oil in a separate 25.4 cm skillet over medium heat, about 150°C. Add the 2 large onions, thinly sliced, and cook, stirring occasionally, for 10-15 minutes until they are soft and lightly caramelized.
5. 5Add the 1-2 tablespoons of dried red chilies, crushed, the 2 tablespoons of Maldive fish flakes (if using), and the 2 tablespoons of sugar to the skillet with the onions. Cook for another 5 minutes, stirring constantly, until the sugar has melted and the mixture is fragrant.
6. 6Remove the skillet from the heat and stir in the 1 tablespoon of lime juice. Serve the warm coconut roti immediately with the Seeni Sambol.

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