Sri Lankan coconut roti Sri-Lankan style crêpes are the perfect pal to accompany a dal curry and a spicy sambal. With natural coconut sweetness and optional chillies to turn up the heat.By Sarah Cotterell of The Little Cooking Pot. Ingredients (Makes 6) 300g plain flower 150g desiccated coconut 1 teaspoon cumin seeds, toasted 2 spring onions, finely chopped 1-2 green chillies, finely chopped (optional) Sea salt 150ml water Coconut oil Method In a large bowl, mix together the flour, coconut, spring onions, chillies and a big pinch of salt. Adding a little water at a time, mix until you have a slightly stiff, kneadable dough. Depending on your flour, you might need a little more or less water. On a floured surface, lightly knead your dough and divide into six equal balls. Lightly oil a dinner plate and pat each ball into a thin round using the heel of your hand, or you can use a rolling pin. Heat a heavy-bottomed pan over a medium-high heat, add a teaspoon of coconut oil and working one at a time, add a roti. Cook for a few minutes, until golden brown. Add another drizzle of oil to the uncooked side, before flipping over and cooking until golden. Keep the cooked rotis warm under a clean tea towel, while you fry the rest. Serve warm with dal curry and a spicy sambol. Thanks to The Little Cooking Pot for contributing the recipe.Photo by Sarah Cotterell, the fire under The Little Cooking Pot.Find her at her monthly SupperClubs at Bodega50 cafe in North London.