Coconut Flatbread

Cook Time 25 minutes + dough resting time

Servings 3

Ingredients

1½  cup freshly grated coconut
½ cup condensed milk
½ tsp freshly ground cardamom powder
Black sesame seeds
1 cup plain flour
½ cup lukewarm water
Pinch of salt
Butter to fry the bread
Neha’s Cardamom Ice Cream
Edible flowers to garnish

Method

In a large bowl, add the flour and mix it with a pinch of salt. Add lukewarm water, and carefully knead until it turns into a soft silky dough. Keep the dough aside and rest for at least 10-15 minutes.

In the meantime, prepare the coconut filling.

Put a flat pan on medium heat. Add the grated coconut and condensed milk along with the cardamom powder. Sauté the mixture until it is thick, sticky and light brown in colour. Once the mixture is ready – cool it and keep aside.

Divide the prepared dough into lemon-sized balls. Roll one lemon-sized ball into a circular disc, put a small lime sized portion of the coconut stuffing in the centre and fold the dough in a way to seal the coconut mixture. Sprinkle some black sesame seeds on one side of the stuffed dough. You might need some extra flour to put on the bench to keep the rolling process smooth.

Roll the stuffed dough into a size of the roti. Heat a flat pan to medium heat and put the stuffed roti on it. Once you see bubbles on it, flip the roti to the other side.

Add some butter to give it some more flavour and moisture and flip again so that both sides are covered in butter. The roti is done when large brown spots appear on it. Repeat the process for the leftover dough.

Slice them into quarters and serve them with Neha’s cardamom ice cream & dress with edible flowers.