The addition of grated coconut makes Roti typical of Madagascar and the East African coast. Coconut helps keep the flatbreads soft and adds texture and aroma.
When rolling, try to achieve the thinnest flatbread possible without tearing it. They are traditionally cooked on a hot griddle without oil, but using a little oil in the pan achieves a better crust.
In a large bowl, mix flour, grated coconut, and salt.
Add oil and gradually pour in warm water. Knead by hand until a soft, pliable, and non-sticky dough is formed (if too dry, add a tablespoon of water; if too sticky, add a tablespoon of flour).
Cover the dough with a damp cloth and let it rest at room temperature for 20 minutes. This allows the gluten to develop better, making the flatbreads softer.
Divide the dough into 8 equal parts and shape each into a ball.
On a lightly floured surface, roll each ball into a very thin flatbread, about 15–20 cm in diameter. The flatbreads should be as thin as Chapati.
Heat a cast iron griddle (or any thick-bottomed pan) to medium-high to high heat. Do not add any oil (or only a minimal amount if you fear sticking).
Place the flatbread on the hot pan. Cook for 30–60 seconds until small brown bubbles start appearing on the surface.
Flip and cook for another 30–60 seconds. If you want the flatbreads to puff up, you can gently press them with a clean kitchen towel.
Remove the cooked Roti and immediately brush them with ghee or butter to keep them soft. Store them under a towel to retain heat and softness.