Coconut Griddle Bread Sri Lanka
Five ingredients and no fuss! The result is something like a tortilla, but easier to make. We ate these with salsa, just like tortillas. From Flatbreads and Flavors (a great cookbook, now out of print). The author says they are eaten for breakfast and as a snack with coffee and tea in Sri Lanka.
- 1 1/2 cups grated fresh coconut or thawed grated unsweetened coconut
- 2 cups all-purpose flour or wheat flour
- 1 teaspoon salt
- 1 1/2 cups warm water
- 2 tablespoons oil, for greasing griddle
Combine the coconut, flour and salt in a medium bowl. Make a well in the center, pour in the water, and mix gently. The consistencty should be somewere between that of batter and bread dough.
Heat a large cast-iron skillet or a griddle over medium-high heat. Grease with the shortening or oil. Drop 4 heaping tablespoonfuls of batter onto the hot surface, immediately flattening them with a spatula to 1/4 inch thickness.
Cook for 3 to 4 minutes, until browned on the bottom. Turn and cook 3 to 4 minutes longer. Repeat with remaining batter. Serve hot.