Pol roti – Sri Lankan coconut flatbread recipe | NordMad
Baking

Pol roti – Sri Lankan coconut flatbread recipe | NordMad

Rustic flatbreads made with wheat flour and grated coconut, cooked on a dry pan. Pol roti are quick to make and taste wonderful with curry, sambol or simply with butter.

TraditionalEverydayBakingSide DishVegetarianDairy-free
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Rate:
35 min total
4 servings
Very Easy

Ingredients

servings

  • Pol roti

    • 250 g wheat flour
    • 100 g grated coconut (fresh or unsweetened desiccated)
    • 1 stk small onion, finely chopped
    • 1 stk green chili, finely chopped (optional)
    • 0.5 tsk salt
    • 1 dl water (approximately)

Instructions

  1. 1

    Mix the dough

    1. Mix wheat flour, grated coconut, onion, chili (optional) and salt in a bowl.
    2. Add water a little at a time and knead to a soft but not sticky dough. It should hold together without being too wet.
    10 min
    Bowl
  2. 2

    Shape and cook

    1. Divide the dough into 8 balls. Flatten each ball with your hands into a thick, round disc (about 1 cm thick).
    2. Heat a dry pan (no oil) over medium heat. Cook each roti for about 3 minutes on each side until golden spots appear.
    20 min
    Pan

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Details

Storage

Fresh

  • • Duration: 2 days
  • • Temperature: 5°C
  • • Method: Store in an airtight container or wrapped in a tea towel. Reheat on a dry pan.

Tips

Preparation

  • • Don't use too much water — the dough should be dry enough to shape with your hands.

Cooking

  • • Use a heavy pan — it gives even heat and nicer browning.

Serving

  • • Perfect for dipping in dhal curry or eating with pol sambol.

Author

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Nordmad

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Nordmad