In a small nonstick skillet over medium low heat, melt a stick of butter. After the butter has bubbled, then foamed, and has returned to a calm surface, remove the milk solids that have settled at the bottom. Pour the butter through a mesh strainer covered with cheesecloth. Return the liquid ghee to the small skillet.
1 stick butter
Sprinkle the coconut into the ghee, and continue heating over medium low heat until the coconut is nutty, toasted, and a nice golden brown color. Remove the coconut by again pouring the ghee through the cheesecloth.
¼ cup unsweetened coconut
Mix the dry ingredients, and then work in the water slowly with a Danish dough whisk. When all water has been incorporated, turn the dough out onto a floured work surface, and knead until the dough is no longer sticky. Let the dough rest for 20 minutes.
3 cups flour, 1 tsp sugar, 1 tsp salt, 1 ½ cup water
Divide the dough into six dough balls, and stretch them. Roll them out with an adjustable rolling pin set to the smallest setting. Finish them by stretching by hand to the desired size.
Heat a small cast iron skillet over medium high heat, and brush with toasted coconut ghee. Place a stretched roti into the pan, and gently nudge until the dough fills the whole bottom of the pan. Brush the top of the dough with more ghee. When the bottom is toasted and brown, flip with tongs and toast the bottom side. Brush with more toasted coconut ghee if desired!
