Pol Roti

Place the grated coconut, self-raising flour, baking powder, finely sliced eschalot, finely sliced curry leaves, melted ghee, and salt flakes in a bowl and mix well. I find using your hand in an almost kneading action is best. Slowly add approximately 50 ml (1/4 cup) water and continue mixing with your hand until the mixture just comes together to form a slightly sticky dough. You may not need all the water so keep an eye on the texture as you mix; alternatively, you may need a little more water to achieve the right consistency.

Cover the bowl with a tea towel (dish towel) and leave to rest at room temperature for 30 minutes.

On a lightly floured bench, roll the dough into 10 balls (about 65 g/2 1/4 oz each), then flatten each ball into a round about 5 mm (1/4 in) thick. You can use a rolling pin if you like, although flattening the dough with your hands is also very effective. If you happen to have a tortilla press, this is the most effective tool.

You can cook the roti straight on a barbecue flat plate or use a frying pan. Whatever you choose, the roti will take 4–5 minutes to cook in total – you want to start it hot to get a little char, at which stage it will puff up a little, before cooking the other side over a slightly lower heat.

Serve immediately or cook them all together and rest on a wire rack before serving.