Cranberry Coconut Roti

The tartness from the cranberry balances with the sweetness of the coconut in this unconventional roti. We recommend serving with a sweeter vegetable to dip to balance the cranberries. 

makes 8-10 rotis


½ bag (6 oz) fresh cranberries 

2 cups roti flour 

2 tsp salt

1 tsp pepper 

½ tsp ajwain

2 Tbsp EVOO 

¾ cup water

1 Tbsp serrano purée (or minced serrano) 

1 cup fresh grated coconut



  1. Pulse cranberries in a food processor until you have very fine pieces of cranberry. 
  2. Combine cranberries, salt, pepper & ajwain. Using your hands, mix the ingredients together. Add olive oil and half of the water, using your hands to mix and get a feel for the dough consistency. If your dough is still dry add the rest of the water. Continue to mix and form a large ball of soft dough, pressing continually with the palm of your hand.*
  3. Cut dough into 8 equal pieces. Roll each into a medium ball with your palms, pat gently to make a flat ball, flour on both sides and set aside. Repeat for each additional roti. 
  4. Flour the working surface & rolling pin. Using even pressure, roll the dough into a  6”  diameter disk. On a dry (with no oil) flat top or cast iron skillet, cook the roti for roughly 2-3 minutes (until brown cooking spots form) and flip. Brush with olive oil on each side. Remove and set out on a platter. Repeat for each. At this point, you may stack the rotis with parchment paper in-between each and freeze or set aside for serving later. 


*Rub olive oil on your palms if you find that the dough is sticking to your hands.

ideas / variations

  • Use carrot or spinach as part of your base instead of cranberries. 
  • Serve as part of a board with different dips & vegetables.