Step 1

HOW TO MAKE THE TUNAFILLING FOR THE ROTI.

Step 3

Gather all the ingredients needed.

Step 5

Chop the shallots and curry leaves thin. Chop the scotch bonnets as well.

Step 7

WARNING-handling these peppers, please make sure, you are either wearing disposable gloves or having little contact as possible.

Step 11

Should you end up feeling the burning sensation of the scotch bonnet, immediately wash your hands with warm soapy water.

Step 15

Make sure to wash everything that comes in contact with these peppers with warm soapy water. most importantly, keep these peppers away from kids.

Step 19

Drain the can of tuna chunks into the sink drain, add it to a medium-sized bowl.

Step 21

Add onions, chopped curry leaves, scotch bonnets to the bowl.

Step 23

Add the scraped coconut, chilli flakes, salt to season and lime juice.

Step 25

Wearing disposable gloves or a wooden spoon, combine all the ingredients well. taste and season with salt and lime juice to balance the taste.

Step 27

HOW TO MAKE THECOCONUT ROTI DOUGH.

Step 29

Sieve and add the flour into a bowl.

Step 31

Add the freshly scraped coconut to the flour, season with salt and combine well with a wooden spoon.

Step 33

Gradually add water in 1/4 cups to the center of the flour and gently combine with a wooden handle. Use a circular motion to combine.

Step 35

Continue adding water gradually while using the handle of a wooden spoon to combine and make a rough dough.

Step 37

Once you have a roughly combined dough, use your hand to knead, use water when needed to make the dough.

Step 39

When done right, you will have a soft dough that is neither sticky nor dry.

Step 41

Divide the dough into equal parts(8-

Step 43

Using both palms roll out smooth dough balls.

Step 45

HOW TO ADD THE TUNASTUFFING TO THE ROTI.Lightly dust a plate with flour, flatten the dough between your palms then using both thumbs, make a small crater in the middle of the dough ball while rotating it.

Step 49

Place this shallow bowl-shaped dough on the plate, add a tablespoon of the tuna filling.

Step 51

Then bring both edges together to seal in the tuna filling inside the dough.

Step 53

Seal the edges and lightly roll it to turn it back into a dough ball as before.

Step 55

Place it on the flour-dusted plate and with the palm of your hand, gently press down to make a flat roti.

Step 57

Do this with great care as you don’t want the tuna filling to come out.

Step 59

Avoid making the dough too thin, it should be thicker than the usual thin Sri Lankan pol roti we make.

Step 61

Once you have all the roti made, place a non-stick pan over low-medium fire and cook both sides of the roti.

Step 63

avoid using any oil as what you are actually doing is toasting the flatbreads on both sides.

Step 65

Make sure to keep the fire low as you want the roti to cook through. 2-3 minutes each on both sides.

Step 67

Serve warm with any type of curry or have the roti as it is, these make perfect on the go breakfast or snack.