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Stack of soft, freshly baked flatbreads
Freshly made soft Indian roti infused with coconut milk

Soft Coconut Milk Roti

Author: Flavelo
Recipes Side Dishes
This Roti variation uses the richness of coconut milk to replace some of the water, making the bread incredibly soft and aromatic. The fat content of the coconut milk 'shortens' the gluten strands, so the dough becomes more tender and less rubbery than traditional water-based breads. A perfect accompaniment to any saucy dish, but stands up well on its own.
🕒 Prep Time 35 mins
🍳 Cook Time 15 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 260 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • Large bowl (for kneading)
  • Rolling pin
  • Heavy-bottomed frying pan or tawa
  • Damp tea towel

Allergen Information

⚠️ Cereals containing gluten

Instructions

1 ✓

Sift the flour into a bowl, mix in the salt. Make a well in the centre.

Tip: Sifting aerates the flour for a lighter dough.
2 ✓

Pour the coconut milk into the well and start to combine. Gradually add water until you get a soft but not sticky dough.

Tip: Liquid amount depends on flour quality and humidity, so never pour it all in at once.
3 ✓

Knead the dough for 8-10 minutes on the counter until the surface is completely smooth and elastic. If you press with your finger, it should spring back.

Tip: Kneading develops the gluten which gives the dough its structure.
4 ✓

Lightly oil the dough ball, cover with a damp cloth, and let rest for 20 minutes.

Tip: Oil prevents drying out, and resting relaxes the structure.
5 ✓

Divide dough into 8 parts. Form balls, then roll out on a floured surface into thin circles (approx. 2-3 mm).

Tip: Try to roll to an even thickness for even cooking.
6 ✓

Heat a dry pan over medium-high heat. Cook the roti for 1-2 minutes per side. When bubbles appear, flip and press with a clean tea towel to help it puff up.

Tip: Cooking until 'speckled' (brown spots) gives the characteristic flavour.

Recipe FAQ

Why rest the dough?
During resting, gluten strands relax, making the dough easy to roll out without springing back.
Can I use wholemeal flour?
Yes (original roti is made from 'atta' flour), but you'll need a little more liquid as the bran absorbs more water.
What makes it puff up?
Sudden heat turns the water in the dough to steam, pushing the layers of dough apart.

Ingredients

  • 300 g Wheat flour (Atta or Plain/Wholemeal mix)
  • 50-100 ml Water (as needed)
  • 1 tsp Salt
  • 100 ml Thick coconut milk
  • 1 tbsp Oil (for dough and brushing)