Real food. Really simple. Really good.

Okay, here is the thing with Roti …

If you grew up in Srilankische Essen (or even just luck to marry it), you know that Roti is not just “bread”. It’s comfort. It sits at the table late at night, tears hot pieces with your hands and talks about everything and nothing.

But normal Roti? Full of flour. Full of carbohydrates. Not very keto -friendly.

This cheeky little remix comes into play here. We exchange the flour for roasted coconut. Trust me, it’s not strange, it is genius. The taste? Next Velde. Smoking, nutty, just the right amount of chewing.

And the best thing about it? Super easy. No strange ingredients. No expensive nonsense. If you have distributed coconut, you are halfway there.

What you need (nothing special)

Ingredients:

• 2 cups of shredded coconut (unsweetened is important)

• 1 tablespoon of coconut flour (optional, helps to tie, but not essentially)

• 2 eggs

• pinch of salt

• Warm water (approx. 4-5 tablespoons, but go slowly)

• Butter or ghee for cooking

That’s it. Tell you that was chill.

Step 1: Toast on this coconut as you mean

Take a dry pan. Medium heat.

Throw your shredded coconut. No oil, no butter – only the dry coconut. Stir it every few seconds.

You are looking for gold brown edges, and basically this roasted smell basically Is Sri Lanka in a kitchen. However, see it like a falcon – coconut burns when you flash incorrectly.

As soon as it is roasted, push it into a bowl. Let it cool down a small piece so that it doesn’t cook your eggs when we mix.

Step 2: Do your dough (hands in, don’t worry)

Add to your bowl with a roasted coconut:

• The eggs

• pinch of salt

• Coconut flour (if used)

Mix it with your hands. Don’t be shy. Feel the texture. This is your dough that tells you what he needs.

Add warm water and tablespoons with a tablespoon. You want the mixture to come together, not wet and sloppy – just sticky enough to keep your shape when you press something into your palm.

Too dry? Add a splash more water. Too wet? Sprinkle a little more coconut flour.

It will not look like normal dough. That’s okay. This is nothing regular.

Step 3: Form your roti (rough and ready is perfect)

Break small dough balls – approximately the size of a small lemon.

Roll it gently between your hands and then flatten it on a board or directly in your palms. Stress not about perfect circles – that’s homemade, not the factory work.

Put on about half a centimeter thick. Dicker means soft inside, thinner gives them crispy edges.

Step 4: Fry (low and slow victories)

Heat a little butter or ghee in your pan.

Your friend is here with medium heat. You want to give the Roti time to cook without burning.

Place a few rotis in the pan. Let them hang them on one side for about 2-3 minutes and then turn them around. They are after golden brown spots, maybe a small char if they feel brave.

Press it gently with your spatula to cook them evenly.

Keep on until your entire dough is finished. Add more butter as you need it – Sri Lanka Food is not shy about it.

Step 5: Eat it hot (best of it)

Serve your keto roasted coconut -roti fresh from the pan. The smell is ridiculous.

You can simply eat them (they are so good) or become traditional and with:

They are soft inside, slightly crispy outside, with this smoky coconut taste that is beaten by every bite.

A few notes from my kitchen:

→ These last a few days in the fridge. Just harden yourself in a dry pan – you are crisp like a dream.

→ freezer -friendly? Yes. Layer with baking paper between you. Also works directly from freezer to Pan.

→ Do you want them particularly soft? Add the dough somewhat grated cheese. Not traditional, but hey, not even keto.

→ feed non-keto friends? I served this next to normal roti and guess you who disappear first? Yes … this.

Why this recipe only Work

I played around with many carbohydrate roti recipes. Some are too chic. Some fall apart. Some taste like regret.

But the roasted coconut gives this roti real body. Real taste. No sad keto -vibes.

You will later get the Sri Lanka soul food in Sri Lanka, without the carbohydrate.

They also feel like a total boss who moves it out. They are rustic, real and each one looks a little different – how they should.

Last, don’t rethink it.

This recipe is not precious. It is intended for late nights, messy counters, bare feet in the kitchen. It is intended for real life.

Cook it thickly, cook them thinly. Eat it hot with spicy stuff or cold with butter.

But whatever you do … eat her with your hands.

That is the rule.

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