Add 1 Tablespoon oil, a pinch of salt to the wheat flour and combine well.
Add water little by little and knead into a soft dough. Apply 1 Tablespoon oil over the dough.
Cover and set aside for at least an hour
Make small balls of the filling.
Also make small lemon sized balls of whole wheat dough.
Flatten the whole wheat dough lightly.
Place a coconut ball in the centre and slowly bring the sides up, cover it up completely and seal it.
Flatten this again. Make the rest in the same way and stack them up.
Roll out gently with a rolling pin by applying even pressure all over. Roll into a thin obbattu. Dust some flour in between to prevent it from sticking.
Heat a pan over medium heat and gently place the rolled out obbattu.
Turn sides, once you see brown spots, apply some oil and roast on both sides till golden brown.
Serve hot or at room temperature with ghee.