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Coconut chapattis

By Hannah Lewry
6 - 8
Easy
30 minutes
10 minutes

Ingredients

  • 1 t instant dried yeast
  • ½ cup lukewarm coconut milk
  • ½ cup plain yoghurt, plus extra for serving
  • 2 T canola oil
  • 2 t honey
  • 180 g bread flour
  • ½ t salt
  • 1 t Woolworths Cape Malay curry spice
  • 6 T desiccated coconut
  • 10 g fresh coriander
    • For the mango atchar butter, mix:

  • 100 g butter, melted
  • 3 T mango atchar
    • For the slaw, mix:

  • 1 lemon, juiced
  • 2 T olive oil
  • 1 Mediterranean cucumber, thinly sliced
  • 300 g Woolworths green herb slaw
  • 1 green chilli, sliced
  • 1 T sea salt
  • 1 t black sesame seeds

Method

1. Combine the yeast and coconut milk in a bowl and whisk until the yeast has dissolved. Add the remaining ingredients except the coconut and coriander and mix to form a shaggy, slightly sticky dough.

2. Lightly dust a surface with fl our and bring the dough together. Divide into 6–8 balls, then flatten each ball with the palm of your hand and sprinkle with the coconut. Bring together and roll to seal in the coconut. Using the palm of your hand, press out each ball to form a rough circle 8–10 cm in diameter.

3. Heat a griddle pan over hot coals or on the stove and grill each chapatti on one side until slightly charred, then turn over and cook through.

4. Serve the chapattis with the atchar butter, topped with the yoghurt and coriander. Serve the slaw on the side.

Find more braai recipes here.

Photographs: Jan Ras
Food Assistant: Claire-ellen Van Rooyen