Ingredients

Steps

• Toast the coconut in a dry frying pan over medium heat until golden brown.
• Sift flour and salt into a bowl and mix with coconut, lime zest, oil, and 150ml water.
• Knead the dough on a floured surface for five minutes and rest covered for 20 minutes.
• Divide the dough into six balls and roll each one out as thinly as possible.
• Brush with oil, fold into thirds from both sides, turn, and fold again.
• Fry each rolled roti in a hot oiled pan until puffed and golden on both sides.
• Wrap cooked roti in a tea towel and foil to keep warm and moist.