This dish is a Srilankan dish, which I came to know from my friends. The addition of coconut makes this roti tastier. This can be prepared with all purpose flour/Maida, also. Usually it is served with "Idicha sambal" which is dry coconut chutney, shall post it soon.
Whole wheat flour -11/2cups
Grated coconut-1/4 cup(can increase more for taste)
Chopped onion-1/2cup(can increase or decrease according to taste)
Green chilly-2(finely chopped)
Few curry leaves
Combine chopped onion, green chilly, curry leaves(which i haven't used here) in a wide bowl.
Flip it over, sprinkle more oil and cook on low heat.
Add the water carefully as the onions we add in the dough tends to leave water. I have used dry flour to roll the roti's, but traditionally they are patted with hand, with dipping the hands in water often. I will try that method soon and update the recipe here.
Also, be generous with the oil and cook the roti's in low medium heat. Cooking on low heat with lots of oil enhances the taste.