Learn how to make authentic Sri Lankan Pol Roti at home with simple ingredients. This coconut flatbread is hearty, delicious, and perfect for breakfast or a savory side!
Yields: 8-10 rotis
Prep time: 20 minutes
Cook time: 15-20 minutes
Ingredients:
- 2 cups all-purpose flour (or a mix of all-purpose and whole wheat for a nuttier flavor)
- 1 cup freshly grated coconut (tightly packed)
- ½ teaspoon salt
- ½ – ¾ cup warm water (adjust as needed)
- Vegetable oil or coconut oil, for cooking
Equipment:
- Large mixing bowl
- Measuring cups and spoons
- Clean kitchen towel or plastic wrap
- Rolling pin
- Flat griddle or tawa
- Spatula
Let’s Get Started!
Step 1: Combine Dry Ingredients
Add the all-purpose flour and salt to a large mixing bowl. Whisk them together to ensure the salt is evenly distributed.
Step 2: Add Grated Coconut
Add the freshly grated coconut to the flour mixture.
Step 3: Mix Coconut and Flour
Use your hands to mix the grated coconut thoroughly into the flour. Rub the coconut into the flour so that it’s evenly distributed and the mixture resembles coarse crumbs. This step helps the roti stay soft.
Step 4: Gradually Add Warm Water
Start adding the warm water a little at a time, mixing with your hands after each addition. The goal is to form a soft, non-sticky dough. The amount of water needed may vary slightly depending on the humidity and the type of flour used.
Step 5: Knead the Dough
Once a shaggy dough forms, turn it out onto a lightly floured surface and knead for 5-7 minutes until it becomes smooth and elastic. The dough should be soft but not sticky. If it’s too sticky, add a little more flour, a teaspoon at a time. If it’s too dry, add a tiny bit more warm water.
Step 6: Rest the Dough
Place the kneaded dough back in the bowl, cover it with a clean kitchen towel or plastic wrap, and let it rest for at least 15 minutes. This allows the gluten to relax, making the roti easier to roll out.
Step 7: Divide the Dough
After resting, gently punch down the dough and divide it into 8-10 equal-sized balls.
Step 8: Roll Out the Roti
Lightly flour your work surface and one of the dough balls. Using a rolling pin, roll out the dough into a thin circle, about 4-5 inches in diameter. Try to keep the thickness even for consistent cooking. Don’t worry if they are not perfectly round.
Step 9: Cook the Roti
Heat a flat griddle or tawa over medium heat. Once the griddle is hot, carefully place a rolled-out roti on it.
Step 10: Flip and Cook the Other Side
Cook for about 30 seconds to 1 minute on the first side, or until small bubbles start to appear and the bottom lightly browns. Flip the roti using a spatula and cook the other side for another 30 seconds to 1 minute.
Step 11: Lightly Oil (Optional)
At this stage, you can lightly brush both sides of the roti with a little vegetable oil or coconut oil for added flavor and a slightly softer texture. Cook for another 15-30 seconds on each side.
Step 12: Serve Warm
Remove the cooked Pol Roti from the griddle and stack them on a plate, covered with a clean kitchen towel to keep them soft. Repeat the rolling and cooking process with the remaining dough balls.
Tips for Perfect Pol Roti:
- Fresh Coconut is Best: While you can use desiccated coconut (rehydrated with a little warm water), fresh grated coconut gives the best flavor and texture.
- Don’t Over-Knead: Over-kneading can make the roti tough. Knead just until the dough is smooth.
- Resting is Important: Don’t skip the resting time. It allows the dough to relax and makes rolling easier.
- Medium Heat: Cook the roti on medium heat to ensure they cook through without burning.
- Adjust Water Carefully: Add warm water gradually, as the amount needed can vary.
- Storage: Leftover Pol Roti can be stored in an airtight container at room temperature for a day or two, or in the refrigerator for up to a week. Reheat them on a dry griddle or in a microwave.
Serving Suggestions:
- Serve with Sri Lankan curries (meat, fish, vegetable).
- Enjoy with lunu miris (onion and chili relish).
- Have it for breakfast with butter and jam or kiri hodi (coconut milk gravy).
- It’s a great snack on its own.
Enjoy making and savoring this authentic Sri Lankan delicacy!
