In a large bowl, combine flour, coconut, salt, fish and chiles. Add water (approximately 1/4 cup) to make a stiff dough. Knead well.
Cover with a kitchen towel and leave to rest for 30 minutes.
Make lime sized balls and roll out to circles about 5-6 inches in diameter.
Heat a skillet and coat it with a little ghee. Cook the roti 2-3 minutes on each side, until a little browned, adding more ghee when necessary.
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