Ceylonese Roti - cooking recipe

Ingredients

4 cups plain flour
1 teaspoon baking powder
1 teaspoon salt
150 g coconut, grated
water (for kneading)
ghee (for shallow frying) or oil (for shallow frying)

Preparation

Sift flour, salt and baking powder.
Add coconut and mix well.
Add water and knead to a soft dough.
Cover with a damp cloth.
Keep aside for 30 minutes.
Divide dough into 8 parts.
Roll each into a ball.
Roll out each ball into a round disc 5\" in diameter and of 1/4\" thickness.
Sprinkle with a little flour, if needed.
Heat griddle, lightly grease and cook one at a time over low heat until brown specks appear on both sides.
Remove from griddle.
Keep warm.
Grease the griddle before each roti.
Wrap in a piece of foil to keep until needed.
Reheat with foil in oven.