Thengappoo Rotti / Coconut-Wheat Bread

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. 

Ingredients

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

Salt

Water

Method

Combine chopped onion, green chilly, curry leaves(which i haven't used here) in a wide bowl.

Add the whole wheat flour and enough salt.

Mix everything well, sprinkle little water at a time and start kneading.  Knead it into a stiff pliable dough and let it rest for at least one hour. (more time won't hurt)

Make small balls out of the dough. Use dry flour as needed..

Roll them into thin disks as we do for roti's.

Heat a griddle and cook the roti..sprinkle oil and let it cook for a few seconds.

Flip it over, sprinkle more oil and cook on low heat.

When the roti turns golden on both sides

Serve hot with pickle and yogurt.

Note
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.