Coconut Milk Roti Recipe – Easy Indian Flatbread with Sesame Seeds

Last Updated on 4 months by Neha Deshmukh

Coconut Milk Roti Recipe – Easy Indian Flatbread with Sesame Seeds

Hey everyone! If you’re anything like me, you’re always on the lookout for a roti recipe that’s a little different, a little special, and definitely delicious. This coconut milk roti is exactly that! It’s soft, subtly sweet, and the sesame seeds add the most wonderful nutty crunch. I first made this when I was craving something comforting but wanted to steer clear of traditional ghee-laden rotis. It quickly became a family favorite, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This isn’t your average roti! The coconut milk makes these flatbreads incredibly tender, and the hint of sweetness pairs beautifully with both sweet and savory dishes. Plus, it’s surprisingly easy to make – even if you’re new to making roti. It’s a fantastic way to add a touch of South Indian flavor to your everyday meals.

Ingredients

Here’s what you’ll need to whip up a batch of these delightful rotis:

• 2 tsp instant yeast
• 0.25 cup (60ml) warm water
• 1 tbsp sugar
• 1 cup (120g) all-purpose flour
• 1 cup (120g) whole wheat flour
• 400 ml coconut milk
• 1 pinch salt
• 1 tsp instant coffee granules (optional)
• Butter or oil, as needed for greasing the pan
• Sesame seeds, as needed for sprinkling

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Coconut Milk: Benefits and Regional Variations

Coconut milk is the star here! It adds moisture and a lovely subtle sweetness. You can use canned full-fat coconut milk for the richest flavor, or light coconut milk to keep things a bit lighter. In South India, coconut is used extensively in cooking, and it’s believed to have cooling properties – perfect for balancing spicy meals!

Whole Wheat Flour vs. All-Purpose Flour: Understanding the Difference

I like to use a mix of whole wheat and all-purpose flour for the best texture. Whole wheat adds a nutty flavor and extra fiber, while all-purpose flour keeps the rotis soft. Feel free to experiment with the ratio – you can even use 100% whole wheat if you prefer!

The Optional Coffee Granules: A Unique Flavor Twist

Okay, this might sound a little strange, but trust me on this one! A teaspoon of instant coffee granules adds a subtle depth of flavor that complements the coconut milk beautifully. It’s something my grandmother used to do, and it’s become a little signature touch in my kitchen. Don’t worry, it doesn’t taste like coffee – it just enhances the other flavors.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a bowl, combine the instant yeast, warm water, and sugar. Give it a good mix and let it sit for about 5 minutes, until it gets nice and frothy. This means the yeast is active and ready to go!
2. Now, add the all-purpose flour, whole wheat flour, coconut milk, salt, and coffee granules (if you’re using them) to the yeast mixture. Gently fold everything together until you have a thick batter. Don’t overmix – just make sure all the flour is moistened.
3. Cover the batter and let it rest in a warm place for about an hour, or until it has doubled in size. This is where the magic happens! The yeast is working its wonders, creating a light and fluffy roti.
4. Once the batter has risen, heat a non-stick pan or griddle over medium heat. Lightly grease it with butter or oil.
5. Scoop a portion of the batter onto the hot pan. Gently flatten it with the back of a spoon to form a round shape – don’t worry about making it perfect! Sprinkle some sesame seeds on top and press them in lightly.

6. Cook for about 2 minutes, then flip the roti. Reduce the heat to low and cook the other side for about 5 minutes, or until it’s golden brown and cooked through.

7. Repeat with the remaining batter. Serve warm!

Expert Tips

• Don’t skip the resting time! Letting the batter rise is crucial for soft rotis.
• Use a good non-stick pan. This will prevent the rotis from sticking and burning.
• Keep the heat on medium-low. This ensures the rotis cook evenly without getting too dark.
• A little butter or oil goes a long way. Just enough to prevent sticking is all you need.

Variations

Want to get creative? Here are a few ideas:

Vegan Coconut Milk Roti

This recipe is already pretty close to vegan! Just ensure you use a plant-based butter or oil for greasing the pan.

Gluten-Free Coconut Milk Roti

For a gluten-free version, substitute the all-purpose and whole wheat flour with a gluten-free all-purpose flour blend. You might need to adjust the amount of coconut milk slightly to achieve the right consistency. My friend, Priya, swears by a 1:1 gluten-free blend for this!

Adjusting Spice Levels

Add a pinch of chili flakes to the batter for a little kick. Or, sprinkle some garam masala on top of the rotis before cooking for a more aromatic flavor.

Festival Adaptations (e.g., serving with specific festive dishes)

During Diwali, my family loves serving these with chana masala and a side of sweet yogurt. They’re also fantastic with saag paneer during the colder months.

Serving Suggestions

These rotis are incredibly versatile!

• Drizzle with honey for a sweet treat.
• Serve alongside your favorite curry or dal.
• Enjoy with a side of yogurt and chutney.
• They’re also delicious with a simple vegetable stir-fry.

Storage Instructions

Leftover rotis can be stored in an airtight container at room temperature for up to 2 days. Reheat them gently on a griddle or in a microwave before serving. You can also freeze them for longer storage – just wrap them individually in plastic wrap before freezing.

FAQs

Let’s answer some common questions!

What type of coconut milk works best for this roti recipe?

Full-fat canned coconut milk will give you the richest flavor and softest texture. However, light coconut milk works well too if you’re looking for a lighter option.

Can I make the roti dough ahead of time?

Yes, you can! Prepare the batter and let it rise as instructed. Then, store it in the refrigerator for up to 24 hours. It might need a little extra kneading before using.

Can I use a different type of flour besides all-purpose and whole wheat?

You can experiment with other flours, like spelt flour or barley flour. Just be aware that this might affect the texture of the rotis.

What can I serve with these rotis besides honey?

So many things! They’re amazing with curries, dals, vegetable dishes, or even just a simple yogurt dip.

How do I prevent the rotis from becoming too hard?

Don’t overcook them! Keep the heat on medium-low and cook until they’re golden brown and cooked through. Storing them properly in an airtight container also helps.