- 400 gram flour
- 175 gram coconut, fresh and grated
- 30 ml Refined oil (vegetable oil)
- 300 ml water
- salt to taste
- 50 gm flour, for dusting
2. Divide the dough into 5-6 balls and roll out with a roller on a flour dusted surface to 5 mm thickness into a circle.
3. Cook the rolled out Roshis in a medium heated nonstick pan and serve hot.
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