Pol Roti (Coconut Flatbread)

Name: Pol Roti (Coconut Flatbread)
Yield: 4
Cuisine: Sri Lanka
Ingredients: Wheat flour (2 cups) — 250 g (8.8 oz); Freshly grated coconut (1 cup) — 100 g (3.5 oz); Small red onion, finely chopped, optional (50 g) — 1; Green chilli, finely chopped, optional — 1; Salt (1/2 teaspoon) — 3 g; Warm water, approximately (3/4 cup) — 180 ml (3/4 cup); Oil, for cooking

The Quirky Foodster Team

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Servings

Ingredients

Wheat flour (2 cups) — 250 g (8.8 oz)
Freshly grated coconut (1 cup) — 100 g (3.5 oz)
Small red onion, finely chopped, optional (50 g) — 1
Green chilli, finely chopped, optional — 1
Salt (1/2 teaspoon) — 3 g
Warm water, approximately (3/4 cup) — 180 ml (3/4 cup)
Oil, for cooking

Method

In a bowl, combine the flour, grated coconut, onion and green chilli (if using), and salt.
Gradually add warm water, mixing and kneading until you get a soft, slightly sticky but manageable dough.
Knead for 3-4 minutes until smooth.
Divide the dough into 8 equal portions and shape each into a ball.
Flatten each ball by hand (or with a rolling pin) into a round about 12-15 cm (5-6 inches) across and roughly 1 cm (1/3 inch) thick - pol roti is traditionally thicker and more rustic than a typical flatbread.
Heat a flat griddle or heavy pan over medium heat with a little oil. Cook each roti for 2-3 minutes per side, pressing gently, until lightly charred in spots and cooked through.
Serve warm, ideally with lunu miris or a curry.

Introduction: Pol roti is one of Sri Lanka's most everyday breads, a simple flatbread of wheat flour worked with generous amounts of fresh grated coconut, cooked on a flat griddle until lightly charred in spots.

Cultural Background: Pol roti is one of Sri Lanka's most everyday breads, a simple flatbread of wheat flour worked with generous amounts of fresh grated coconut, cooked on a flat griddle until lightly charred in spots. Quick to make with no yeast or long proving required, it is a staple breakfast or dinner bread eaten with lunu miris (chilli-onion relish) or a curry, and its coconut content means it stays soft and slightly sweet even as it cools, unlike a plain flour roti.

Tips: Shaping by hand rather than with a rolling pin is traditional and gives pol roti its characteristic rustic, slightly uneven texture. Cook over medium, not high, heat – pol roti is thicker than most flatbreads and needs time for the centre to cook through without the outside burning. Fresh grated coconut gives the best texture and sweetness; desiccated coconut can be used if soaked briefly in warm water first.

Variations: A sweet version adds a spoon of treacle or sugar to the dough for a lightly sweetened roti eaten as a snack. Some cooks add a pinch of turmeric for colour. Naturally vegan as written.

Storage: Store in an airtight container or wrapped in a cloth at room temperature for up to 1 day, or refrigerate for up to 3 days.

Reheating: Reheat on a dry griddle or pan for 30-60 seconds per side, or wrap in a damp paper towel and microwave for 20-30 seconds.

Nutrition: Approx. 200 kcal, 5 g protein, 6 g fat, 32 g carbohydrates, 3 g fibre per roti

FAQs:

Q: Can I make pol roti gluten-free?

A: A gluten-free flour blend can be substituted, though the dough will be more delicate to handle and may need more careful shaping by hand rather than rolling.

Q: What is pol roti traditionally served with?

A: Most commonly lunu miris (a spicy onion and chilli relish) for breakfast, or alongside any curry for dinner.

Q: Why is pol roti thicker than other flatbreads?

A: Its thickness is traditional and helps it hold together well given the coconut content, which makes the dough more delicate than plain wheat dough.