Pol Roti or Sri Lankan Coconut Roti is a delicious coconut-flavored flatbread from the islands of Sri Lanka. This is a great option for breakfast or brunch and is so simple to make.
When looking to make recipes for the International A to Z Flatbread, I often failed to look close to home. When I thought of looking for some special flatbread from around India, I landed on this recipe for Pol Roti which is a Sri Lankan coconut flatbread.
It was so simple to make and so flavorful with just a handful of ingredients. When looking at any coastal states or countries, we tend to use more of the tropical flavor. Sri Lanka being a coastal island uses a lot of coconut in their cooking.
This roti is also made with a spicy coconut paste that is mixed along with the flour. This Pol Roti is typically served for breakfast, but I see why it would not make up for a great lunch or dinner recipe.
I served mine with some simple Dali Thoy and that is all it needed for the side as the roti by itself was quite flavorful. I thought that the deep coconut flavor of the Konkani special Dali Tho y worked better to enhance that tropical flavor.
Preparation time - 15 minutes plus about 30 minutes of resting time Cooking time - about 30 minutes Difficulty level - easy
Ingredients to make Pol Roti - Makes about 12
- Whole wheat flour - 1 cup
- All-purpose flour/maida - 1 cup
- Coconut - ¾ cup (grated)
- Green chilies - 5
- Onion - 1 medium (finely chopped)
- Butter - 2 TBSP
- Salt - to taste
- Coconut oil - to cook the flatbread
- Water - as needed to make a dough
Procedure to make Pol Roti
In a small mixer, grind the grated coconut and the green chilies until the chilies are well-ground. If using frozen coconut, thaw the coconut before using.
I used my food processor to make the dough. you could also knead the dough using your hands.
Place both the flours, ground coconut / green chilies mixture, salt to taste, and butter in the food processor bowl.
Run the food processor to combine all the ingredients. Now add the chopped onion and combine. Slowly add just enough water to make a stiff dough. Be careful when adding water as the coconut and onion has enough moisture.
Rest the dough for at least 30 minutes.
Heat a tawa/griddle in medium-low heat.
Divide the dough into 12 equal pieces. Dust the dough with flour and then roll it into slightly thick circles.
- Cook the roti in the hot pan. Use some coconut oil to brush the rotis and cook until the rotis are golden brown on both sides.
Remove and keep it warm until ready to serve.
I served the roti with some simple Dali Thoy / Vegan spiced lentil.
Other Roti Recipes
- Chilli Parotta | Kothu Parotta | Mixed Parotta
- Amritsari Kulcha - Potato stuffed flatbread
- Sweet Paratha | Sweet Roti | Sugar Stuffed Flatbread
- Mooli Ka Paratha | Radish Paratha
Recipe
Ingredients
- ▢ 1 cup Whole wheat flour
- ▢ 1 cup All purpose flour / maida
- ▢ ¾ cup Coconut grated
- ▢ 5 Green chilies
- ▢ 1 Onion Medium finely chopped
- ▢ 2 tablespoon Butter
- ▢ Salt to taste
- ▢ Coconut oil to cook the flatbread
- ▢ Water -as needed to make a dough
Instructions
- In a small mixer, grind the grated coconut and the green chilies until the chilies are well ground. If using frozen coconut, thaw the coconut before using.
- I used my food processor to make the dough. you could also knead the dough using your hands.
- Place both the flours, ground coconut / green chilies mixture, salt to taste and butter in the food processor bowl.
- Run the food processor to combine all the ingredients. Now add the chopped onion and combine. Slowly add just enough water to make a stiff dough. Be careful when adding water as the coconut and onion has enough moisture.
- Rest the dough for at least 30 minutes.
- Heat a tawa / griddle in medium low heat.
- Divide the dough into 12 equal pieces. Dust the dough with flour and then roll it into slightly thick circles.
- Cook the roti in the hot pan. Use some coconut oil to brush the rotis and cook until the rotis are golden brown on both sides.
- Remove and keep it warm until ready to serve.
- I served the roti with some simple Dali Thoy / Vegan spiced lentil.
Nutrition
More Flatbread recipes from around the world
- Ajwain Paratha | Carom Seeds Flatbread
- Classic Homemade Bialys Recipe
- Green Peas Kachori | Bengali Matar Kachori
- A - Z International Flatbread | 26 Flatbread Around The World
Pol Roti | Sri Lankan Coconut Flatbread
Ingredients
- 1 cup Whole wheat flour
- 1 cup All purpose flour / maida
- ¾ cup Coconut grated
- 5 Green chilies
- 1 Onion Medium finely chopped
- 2 tablespoon Butter
- Salt to taste
- Coconut oil to cook the flatbread
- Water -as needed to make a dough
Instructions
- In a small mixer, grind the grated coconut and the green chilies until the chilies are well ground. If using frozen coconut, thaw the coconut before using.
- I used my food processor to make the dough. you could also knead the dough using your hands.
- Place both the flours, ground coconut / green chilies mixture, salt to taste and butter in the food processor bowl.
- Run the food processor to combine all the ingredients. Now add the chopped onion and combine. Slowly add just enough water to make a stiff dough. Be careful when adding water as the coconut and onion has enough moisture.
- Rest the dough for at least 30 minutes.
- Heat a tawa / griddle in medium low heat.
- Divide the dough into 12 equal pieces. Dust the dough with flour and then roll it into slightly thick circles.
- Cook the roti in the hot pan. Use some coconut oil to brush the rotis and cook until the rotis are golden brown on both sides.
- Remove and keep it warm until ready to serve.
- I served the roti with some simple Dali Thoy / Vegan spiced lentil.
