Pol Roti (Sri Lankan Coconut Flatbread)! Coconut Flatbread is one of the most popular traditional flatbreads in Sri Lanka, where it’s locally known as Pol Roti (පොල් රොටී) or just simply Roti (රොටී), commonly served for breakfast with spicy condiments.
Pol Roti (Sri Lankan Coconut Flatbread)
Pol Roti (Sri Lankan Coconut Flatbread) is an unleavened flatbread made of wheat flour, salt, freshly grated coconut, and water that is rolled out into a circle and cooked on a hot cast iron skillet. Freshly grated coconut makes it very unique flatbread lending a rich milky flavor to the roti dough.
In this post, I will show you how to make the traditional coconut roti (pol roti) with freshly grated coconut as well as not-so-traditional coconut roti (pol roti) with desiccated coconut and coconut milk.
If you haven’t had much experience making flatbread, this is a really easy and unique one to try. You’ll find an easy-to-follow ‘Pol Roti’ recipe with step-by-step instructions and helpful info here. I hope you’ll try and enjoy it as much as I do!!
Looking for more Sri Lankan recipes?
Take a quick look at the recipe collection HERE
What is Roti?
Almost all countries have their own variation of flatbread. Roti is an unleavened flatbread native to the Indian subcontinent and the meaning of the word roti is bread. You will find roti in various parts of the world including some Asian, African, and Caribbean countries.
However, different cultures developed different types of roti to fit their own needs. So, in general, the ingredients, texture, size, and thickness of roti can differ from country to country and culture to culture. As a result of that, the roti goes by many different names.
For example, chapati is perhaps the most well-known roti in India while roti canai is the most popular roti in Malaysia. You will also find roti in some African and Caribbean countries that refer to both flatbread and wrap-style sandwiches.
What is coconut Flatbread (pol roti)?
The Sri Lankan version of traditional flatbread or roti is known as ‘pol roti’ which translates to ‘coconut roti‘. ‘Pol’ is the Sinhalese word for ‘coconut’. If you are on a Sri Lankan vacation, you will, no doubt, find pol roti served at the table practically everywhere.
Pol roti is a simple dough made of wheat flour, salt, freshly grated coconut, and water that is rolled out into a circle and cooked on a hot cast iron skillet.
As the name implies, coconut is the key ingredient in Sri Lankan coconut roti recipe. Without a doubt, freshly grated coconut is the must-have ingredient for making a tastier roti as the freshness of the coconut brings so much milky flavor into the dough.
what makes coconut Flatbread (pol roti) unique?
Although you will find hundreds of different flatbread or roti recipes around the world mainly made with flour, salt, and water, I find it interesting that the traditional Sri Lankan coconut roti (pol roti) recipe includes freshly grated coconut.
What makes a flatbread unique to culture comes down to ingredients, kneading technique, shaping, and then the way it is cooked. In that sense, Sri Lankan Pol Roti is a special and unique flatbread having a distinctive milky taste.
Freshly grated coconut is the key ingredient in Sri Lankan Coconut Roti (Pol Roti)
Pol Roti made with Desiccated Coconut
If fresh coconut isn’t readily available, the good news is that you can replace it with unsweetened desiccated coconut.
Of course, I prefer freshly grated coconut over desiccated coconut but here in Japan, fresh coconut is something very hard to find. So, now I usually use desiccated coconut instead of freshly grated coconut in my Sri Lankan recipes.
In this recipe, I used desiccated coconut and then added some thick coconut milk to enhance the milky flavor and taste. So this version is not-so-authentic, but just as tasty as pol roti made with freshly grated coconut with a soft texture.
what to serve with roti
In Sri Lanka, pol roti is often served with spicy condiments like lunu miris, pol sambol, and mostly with leftover curries for breakfast. However, it is so versatile that it can be served accompanied by both sweet and savory.
It can be also stuffed with curries or stir-fried meat and vegetables. If made thin, it can be enjoyed as a wrap with just about any filling imaginable.
If you are looking for a sweet treat, you can eat it with butter and sugar. Or try it with jam or honey, then eat folded.
But to be honest, thanks go to coconut, it tastes just great on its own. How about serving it with a cup of Ceylon tea as a teatime snack?
How to eat pol roti the traditional way
Every country has its own customary way of eating! So, eating with hands in Sri Lanka is perfectly normal but make sure to wash your hands thoroughly before and after meals.
Most people use their right hand to eat rice. However, when you are eating roti or bread then you will have to use both hands. Take a roti and break a bite-size piece of roti with one hand and then scoop a small amount of curry or condiment and then put it in your mouth. It’s that easy!
my favorite way to eat roti
When I was in Sri Lanka, my favorite way to eat roti was with leftover jackfruit curry, Breadfruit curry, or Manioc (Cassava) curry. For me, nothing can beat that combination of Sri Lankan breakfast. Sadly, I cannot find Jack Fruit, Breadfruit, or Manioc here in Japan, so now I usually eat Pol Roti mostly with Parippu curry (Red Lentil Curry) and pol sambol.
Here is the recipe BEST Sri Lankan Red Lentil Curry (Parippu Kirata)
USEFUL TIPS
ingredients
- You can make pol roti gluten-free by using a suitable flour alternative.
- When using desiccated coconut, you need to soak it in warm water for about 5 minutes to rehydrate the coconut and add moisture to the dough.
- If you don’t have freshly grated coconut, you can also try it with frozen grated coconut if available.
kneading
- Knead to a smooth and pliable dough. If the dough seems dry, add more water as needed, a little at a time. Add a little flour if it is too sticky.
thickness
- You can make them soft or crispy, thin or thick according to your preference.
- Thick roti is a bit softer and has more coconut flavor. But in my case, I love thinly rolled roti with a crunchy texture over thick ones.
shaping
- Coconut roti is typically rolled into a circle shape but just feel free to change the size or shape of the roti as you like.
- You can use a small plate or a bowl to cut the circle turning it upside down on top of the rolled dough and then using a knife to cut around the plate or bowl.
- You can also use a cutter to cut out a shape, a circle, or even different shapes, especially if you are making them for the kids.
cooking
- If you have a cast-iron skillet, do use it. Crepe pans also work well. You can also use an electric griddle. If you use a frying pan, heavy-based frying pan is preferable.
- You can start cooking roti straight away but resting makes it more flavorful and softer if you cover the dough and leave it to rest for about 10 minutes.
- You can cook them one by one or a few at a time depending on the size of the roti and the pan.
- When you flip the roti over if it’s not mottled with a few dark spots the pan is not hot enough.
Condiments to Serve With Pol Roti
Lunu Miris (Sri Lankan Hot Chili Relish) Lunu Miris is made of onions, chili flakes, Maldive fish (optional), salt, and lime.
Seeni Sambol (Sri Lankan Spicy Sweet Onion Relish) Seeni Sambol is a caramelized onion relish with a perfectly balanced flavorful mix of sweet, sour, spicy, and aromatics.
Batu Moju (Sri Lankan Eggplant Pickle) Batu Moju (aka Wambatu Moju) is a sweet, sour, and spicy Sri Lankan-style eggplant pickle.
Pol Sambol (Sri Lankan Spicy Coconut Relish) With Freshly Grated Coconuts Pol Sambol is traditionally made with freshly grated coconut, red onions, chilies, salt, and a squeeze of lime juice.
Pol Sambol (Sri Lankan Spicy Coconut Relish) With Desiccated Coconut You can also make ‘Pol Sambol’ with moistened desiccated coconut.
How to make Pol Roti
(with freshly grated coconut)
Here is Amma’s (my mother’s) version!
Preparation 10 min
Cooking 15 min
Makes 4 Medium Roti
Ingredients
200 g freshly grated coconut
200 g plain flour
1/2 teaspoon salt
100 ml water, adjust as needed
Flour for dusting
Instructions
Place the grated coconut in a large bowl.
Add the flour and salt. Mix well with your fingers.
Add the water a little at a time just enough water to bring it together.
Then knead to form a dough for about 5 minutes.
The dough should be soft and pliable, not sticking to your hands.
NOTE; For the rest of the steps, please check the desiccated coconut version
How to make pol roti
(with desiccated coconut)
Here is my version!
Preparation 10 min
Cooking 15 min
Resting Time 5 +10 min
Makes 8 small rotis
Ingredients
100 g desiccated coconut
100 ml warm water
50 ml thick coconut milk
200 g plain flour
1/2 teaspoon salt
Flour for dusting
Instructions
Gather the ingredients
Place the desiccated coconut in a large bowl.
Add warm water and mix with a fork, so it’s well incorporated. Let it rest for about 5 minutes. (The time depends on the desiccated coconut you use)
Now, add the coconut milk. Mix again with the fork until well incorporated.
Add flour and salt.
Use your fingers to give it a good mix until the dough starts to come together.
Keep mixing until the dough forms a ball. Add a little more water if the dough is dry while add little more flour if it’s sticky.
Knead directly in the bowl until smooth, about 5 minutes until you have a smooth and pliable dough.
You can start cooking roti straight away, but they will be even better if you cover the dough and leave it to rest for about 10 minutes.
Cover the bowl loosely with a tea towel and rest for 10 minutes.
Divide the dough into 4 to 8 equal-sized balls depending on the size of the roti you want. Place them all back in the bowl and cover the bowl with a tea towel.
On a lightly floured surface, flatten out a ball, first, with the palm of your hand, then use a rolling pin to roll it into the desired thickness, forming a flat circle.
Heat a large cast-iron skillet or frying pan (preferably heavy-based) over medium-high. Put the roti in the hot pan. You can cook them one by one or a few at a time.
Cook for about 2 minutes, until the roti turns light brown on the underside. (if it’s not mottled with a few dark spots the pan is not hot enough)
Flip to brown the other side, cooking for about 2 minutes more. Flip once more and finish for 1 minute or so until you reach the desired crispness. Repeat with the remaining dough.
Eat the roti straight away, ideally while still warm!
They’re great with lunu miris, sambol or curry!
Looking for more Sri Lankan recipes?
Take a quick look at the recipe collection HERE
Thank you for being here, I appreciate it!
I love hearing from you so feel free to leave a comment on the post
If you make any of my recipes, I’d love to see pics of your creations
#joyofeatingtheworld or @joyofeatingtheworld
Sri Lankan Coconut Flatbread (Pol Roti)
Ingredients
For Freshly Grated Coconut Version
- 200 g freshly grated coconut
- 200 g plain flour
- 1/2 teaspoon salt
- 100 ml water adjust as needed
- Flour for dusting
For Desiccated Coconut Version
- 100 g desiccated coconut
- 100 ml warm water
- 50 ml thick coconut milk
- 200 g plain flour
- 1/2 teaspoon salt
- Flour for dusting
Instructions
How to Make the Roti Dough with Fresh Coconut
- Place the grated coconut in a large bowl.
- Add the flour and salt. Mix well with your fingers.
- Add the water a little at a time just enough water to bring it together.
- And then knead to form a dough for about 5 minutes.
- The dough should be soft and pliable, not sticking to your hands.
How to Make the Roti Dough with Desiccated Coconut
- Place the desiccated coconut in a large bowl.
- Add warm water and mix with a fork, so it’s well incorporated. Let it rest for about 5 minutes.Now, add the coconut milk. Mix again with the fork until well incorporated.
- Add flour and salt.
- Use your fingers to give it a good mix until the dough starts to come together.Keep mixing until the dough forms a ball.
- Add a little more water if the dough is dry while add little more flour if it’s sticky.
- Knead directly in the bowl until smooth, about 5 minutes until you have a smooth and pliable dough.
Rolling & Shaping
- You can start cooking roti straight away, but they will be even better if you cover the dough and leave it to rest for about 10 to 15 minutes.
- Cover the bowl loosely with a tea towel and rest for 10 minutes.
- Divide the dough into 4 to 8 equal sized balls depending on the size of the roti you want. Place them all back in the bowl and cover the bowl with a tea towel.
- On a lightly floured surface, flatten out a ball, first, with the palm of your hand, then use a rolling pin to roll out it into desired thickness, forming a flat circle.
Cooking
- Heat a large cast-iron skillet or frying pan (preferably heavy-based) over medium-high. Put the roti in the hot pan. You can cook them one by one or a few at a time.
- Cook for about 2 minutes, until the roti turns light brown on the underside. (if it’s not mottled with a few dark spots the pan is not hot enough)
- Flip to brown the other side, cooking for about 2 minutes more. Flip once more and finish for 1 minute or so until you reach desired crispness. Repeat with the remaining dough.
Serve & Enjoy! Eat the roti straight away, ideally while still warm!
They’re great with lunu miris, sambol or curry!
Hungry For More?
Please enter your email address to subscribe to this blog
and receive notifications of new posts by email
more Sri Lankan Recipes
- Sri Lankan Roast Paan (Coconut Oil Bread)
- Perfect Appa (Hoppers/Appam)
- Sri Lankan-style dosa (those)
(Coconut Oil Bread)
(Hoppers, Appam)
