These Pol Roti are very popular in Sri Lanka, are eaten at all meals by many, and are particularly loved for breakfast. Pol Roti pairs well with curries, and Sri Lankan sambols, pickles and chutneys. They are even delicious with butter and jam!
A tawa is perfect for cooking them, but you can use any flat pan, griddle, hot plate or BBQ.
Pol Roti can be made thin or thicker. We have made them thick here, but you can choose to roll them out to a thinner roti. Chop the onions or chilli into smaller pieces for thinner roti.
Pol Roti | Coconut Roti | Sri Lankan Flatbread
2 cups plain flour
1 cup grated or shredded coconut – fresh or frozen (defrosted) or use 3/4 cups desiccated coconut soaked in 1/4 cup of water then drained
1 tspn coconut oil or soft ghee
1 green chilli, chopped
0.5 tspn salt
1 cup water
Put all ingredients except for the water in a bowl and mix well. Then add water slowly, mixing steadily, until the mixture is stiff but malleable. Use only as much water as is needed. Knead for 5 minutes until smooth.
Divide the dough into equal sized balls, golf ball sized or slightly bigger. You will have around 8.
Flatten into 5mm thick circles using your palm. If a thinner roti with a more crispy crust is desired, roll using a rolling pin.
Preheat your tawa or flat pan. Cook each roti on medium heat for 2 – 3 minutes each side until they are lightly browned.