2 c. flour
1/8 tsp. salt
1/2 coconut, fresh (save the liquid from the coconut)
Water

VARIATIONS:

1 tbsp. or 2 tbsp. onion, grated, or
1/2 to 1 sm. hot green chili, or
1/2 tsp. basil, dried, or
1 tbsp. parsley, freshly cut

Place flour and salt in a bowl, add fresh ground coconut (or use 1/2 cup desiccated coconut bought at a store selling food from India). Choose from the rest of the seasonings or combine your favorites. Add liquid from the fresh coconut, and small amounts of water, while mixing by hand until dough holds together.

Keep hands moist with oil and knead the dough until it is slightly firm and smooth to touch. Form into 2 balls. Flatten into a 6-inch round that will fit into a frying pan.

Put a little oil in a frying pan. Cook the roti until little dark blisters form, then turn it over to cook the other side. This is good served hot, plain, or with a coconut sambal.