• Manioc tubers- 1 kg
  • Rice flour - 500 g
  • Grated coconut



• Slice manioc tubers to thin slices
• Add salt, rice flour and grated coconut to sliced manioc tubers and mix well
• Then add water a little at a time until it forms a dough, but not a sticky dough -The dough should be like play-dough consistency
• Use lightly greased flat surface to flatten the dough ball into a round shape - Do not over press the dough ball. Be gentle so the roti will not be tough
• To cook the roti, heat a heavy duty skillet or a cast iron skillet on medium high heat
• Cook on both sides until you get them well browned
• Can add red onion, curry leaves and green chili to mask odder of manioc