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 grilled fish and 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."
 
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Ready In:
13mins
Ingredients:
5
Serves:
16
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ingredients

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directions

  • 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.

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RECIPE SUBMITTED BY

Food writer, recipe editor, gear tester, restaurant reviewer in the US. Author, "Southern Cooking for Company" (HarperCollins 2015); :The All-New Square-Foot Gardening Cookbook"; "Seductive Tables for Two," and many other books, usually for other people, companies and groups. You probably have one of my books on your shelf. I love to talk about food.
 
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