A delicious Indo-Fijian take on a traditional Indian-style flatbread.
Start by boiling some water in an electric or regular kettle.
Place 2 cups of flour in a large mixing bowl.
Slowly add your hot boiling water into the flour. Mix periodically with a mixing spoon while adding.
Roughly mix until your dough becomes slightly sticky and textured.
Hand-knead your dough until it becomes smooth. Roll into a burrito-like shape and add your coconut oil to the dough.
Continue to knead a few more times then let it rest for 1 hour.
After your dough has rested, roll the roti into a golf-ball sized ball.
Lightly cover your surface with flour and begin to roll out your dough until it's very flat. Add flour to your rolling pin periodically. Each roti should be about 8-10 inches in diameter.
Add a tsp of coconut oil to your hot tawa (roti pan) and place the roti on the pan. Flip periodically until your roti starts to balloon up.
When it gets slightly browned around the edges and it's between soft and crispy, remove from the heat and serve.