Sri Lankan Coconut Roti with Butter: Easy Skillet Recipe

Sri Lankan coconut roti, often called pol roti, is a rustic flatbread made with flour, grated coconut, salt, and water, then cooked on a hot skillet. This version adds butter for a tender crumb and a lightly rich flavor; serve the warm, golden roti alongside curry, sambol, or a cup of tea.

Ingredients

2 cups (250 g) all-purpose flour, plus a little extra for shaping
1 cup (80 g) finely grated fresh coconut, or ¾ cup (70 g) unsweetened desiccated coconut
¾ teaspoon (4 g) fine salt
2 tablespoons (28 g) unsalted butter, melted and cooled slightly
½ cup (120 ml) water, added gradually; you may need a little less
1 tablespoon (14 g) butter, for cooking and serving
Optional: ½ small red onion (about 40 g), finely chopped
Optional: 1 small green chili (about 5 g), finely chopped, with seeds removed for less heat
Optional: 1 tablespoon (3 g) finely sliced curry leaves

Instructions

Prepare the coconut if needed. Freshly grated coconut can go straight into the bowl. If using desiccated coconut, put it in a small bowl with 3 tablespoons (45 ml) of the measured water and let it stand for 5 minutes. This softens the flakes and keeps them from drawing too much moisture out of the dough later. If the coconut is already moist, skip this step and reserve all the water for mixing.
Combine the dry ingredients. Add the flour and salt to a large mixing bowl and stir to distribute the salt. Mix in the coconut, then add the optional onion, chili, and curry leaves if you want a savory, aromatic roti. These additions are common in some household versions, but the bread is also delicious with just coconut and salt.
Add butter and water. Pour in the melted butter and rub it through the flour and coconut with your fingertips until the mixture looks evenly moistened. Add the water a few tablespoons at a time, mixing as you go. Stop when the dough gathers into a soft mass and no dry flour remains. Coconut moisture varies, so you may not need all of the water; if the dough still looks crumbly, add more a teaspoon or tablespoon at a time.
Knead briefly. Turn the dough onto a clean counter and knead for about 3 to 4 minutes, pressing and folding until it feels cohesive and soft. It should be pliable but not sticky. A little roughness from the coconut is expected; avoid adding lots of extra flour, which can make the finished roti dry and tough. If it sticks to your hands, dust the counter lightly rather than working in a large amount of flour.
Rest the dough. Shape it into a ball, return it to the bowl, and cover the bowl with a damp kitchen towel or a plate. Rest for 10 minutes at room temperature. This short pause lets the flour hydrate and makes the dough easier to portion and flatten. Do not leave it uncovered, or the surface can dry and crack as you shape the rounds.
Divide and shape. Divide the dough into 8 equal pieces and roll each piece into a ball. Lightly flour the counter and press each ball into a round about 4 to 5 inches (10 to 13 cm) across and roughly ¼ inch (6 mm) thick. They do not need to be perfectly circular. Keep the shaped rounds covered while you work so their edges stay soft.
Heat the skillet. Set a heavy skillet or flat griddle over medium heat and let it warm for a few minutes. Lightly brush it with a little of the cooking butter. The pan should be hot enough that a roti begins to sizzle gently when it touches the surface, but not so hot that the coconut or any onion bits burn before the center cooks.
Cook the roti in batches. Cook two rounds at a time, if your skillet is large enough, for about 2 to 2½ minutes on the first side. Flip when the underside has brown spots and the top looks set, then cook the second side for another 2 to 2½ minutes. Press lightly with a spatula if the center puffs, and adjust the heat if the roti darkens too quickly. Repeat with the remaining dough, adding a small dab of butter to the pan when it looks dry. The finished breads should have browned patches and no raw, floury center.
Keep warm and finish. Stack the cooked roti in a clean towel or cover them loosely with a lid while you finish the batches. Brush the tops with a little of the remaining butter if you like, then serve warm. For a softer texture, keep the stack covered; for crisper edges, leave it uncovered for a minute or two before serving.

Tips

Choose the right coconut. Fresh grated coconut gives the roti a moist, pleasantly chewy texture. Unsweetened desiccated coconut is an easy pantry option; rehydrate it first as directed. Avoid sweetened shredded coconut, which makes the bread taste sugary and can brown too fast.
Let the dough guide the water amount. Flour and coconut absorb liquid differently depending on how finely they are ground and how fresh they are. Add water gradually rather than pouring in the full amount at once. The dough should hold together without feeling wet or leaving a thick coating on your fingers.
Use moderate heat. A very hot pan can scorch the coconut while leaving the middle undercooked. If the first roti develops dark spots in under a minute, lower the heat and give the skillet a moment to cool before continuing.
Butter is flexible. The butter in the dough adds flavor and tenderness, but you can use melted coconut oil or a neutral vegetable oil instead. Coconut oil keeps the flavor in the same general direction; neutral oil makes the roti less buttery. For a dairy-free version, use oil both in the dough and for the pan.

Serving Suggestions

Serve these roti hot or warm as a side for a Sri Lankan-style meal. They are particularly good with dhal curry, a vegetable curry, or a thicker chicken or fish curry because the soft center can scoop up sauce. For a punchy contrast, add pol sambol, a fresh coconut relish typically mixed with chili, lime, and seasonings, or serve with a spoonful of onion sambol. If you cannot find pol sambol, a quick tomato-and-onion relish or a favorite chili paste makes a practical alternative, though it will not have the same coconut-forward flavor.

For a simple breakfast or snack, serve a roti with butter while it is still warm, or pair it with a fried egg and sliced tomato. You can also tear the bread into pieces and set it out with several dips for sharing. Because the roti is filling and lightly savory, it works as a bread alongside a meal rather than needing a sweet topping, though a little honey or jam is an option if you prefer a sweet-savory bite.

Variations

Make it more traditionally coconut-forward: Increase the grated coconut to 1¼ cups (100 g) and add water cautiously. A higher coconut ratio makes the rounds more textured and tender, but they may be a little more delicate to turn. Press them firmly together when shaping and flip with a wide spatula.

Add Sri Lankan-style aromatics: Stir in the chopped onion, green chili, and curry leaves listed above. A pinch of cracked black pepper is another savory option. Keep the pieces small so they are distributed through the dough and do not create weak spots when you flatten the roti. If using a particularly hot chili, start with half and taste a small cooked piece before adding more next time.

Use whole-wheat flour: Replace up to 1 cup (125 g) of the all-purpose flour with whole-wheat flour. The result will be heartier and slightly denser, and it may need an extra tablespoon or two of water. Add the liquid slowly and allow the full 10-minute rest before shaping so the whole-wheat flour has time to absorb it.

Change the fat or make smaller breads: Coconut oil is a useful substitute for butter, while a neutral oil gives a milder finish. For snack-size roti, divide the dough into 12 pieces and flatten them to about 3 inches (8 cm) across. Smaller rounds cook more quickly, so begin checking them after about 1½ minutes per side.

Storage and Reheating

Let cooked roti cool until they are no longer steaming, then refrigerate them in an airtight container within 2 hours of cooking. They keep for 3 to 4 days in the refrigerator. Separate stacked breads with small pieces of parchment if you want to remove just one at a time. For longer storage, freeze the cooled roti in a sealed freezer bag with parchment between them; use within about 2 months for the best texture. Thaw in the refrigerator or reheat from frozen over low heat.

To reheat, warm a roti in a covered skillet over low to medium-low heat, turning once; a few drops of water in the pan can help soften it, but avoid soaking the bread. You can also wrap a small stack in foil and warm it in a 300°F (150°C) oven until heated through. Reheat leftovers to 165°F (74°C), as measured with a food thermometer. The skillet gives the edges a little more life, while the foil method keeps a stack softer. Avoid repeated reheating, which can dry out the coconut and make the roti tough.

Frequently Asked Questions

Is Sri Lankan coconut roti the same as pol roti?
Pol roti is the commonly used name for Sri Lankan flatbread made with pol, the Sinhala word for coconut. Recipes vary from home to home: some use only flour, coconut, salt, and water, while others add onion, chili, curry leaves, or a little fat. This recipe includes butter for a richer, softer finish rather than claiming one fixed version is the only traditional one.

Can I make the dough ahead?
For the best texture, cook the roti soon after the short room-temperature rest. You can mix and shape the dough a few hours ahead, cover it tightly, and refrigerate it, but chilled dough may feel firmer and need a few minutes at room temperature before flattening. For a longer make-ahead plan, cooking the roti first and refrigerating or freezing them is more convenient.

Why are my roti dry or tough?
Common causes include adding too much flour while shaping, using too little water, kneading for a long time, or cooking over heat that is too low for too long. The dough should feel soft and flexible before resting, and the rounds should be no thicker than about ¼ inch. Keep cooked roti covered so their edges do not dry out while the remaining batches cook.

Can I use canned coconut milk instead of water?
You can replace some of the water with coconut milk, but it changes the texture and makes the roti richer. Start by replacing just 2 tablespoons (30 ml) of water, then add plain water as needed to bring the dough together. Do not use coconut milk and the full amount of water automatically; the dough can become too soft, especially if the grated coconut is already moist.

Do I need a special roti pan?
No. A heavy skillet, cast-iron pan, or flat griddle works well. A broad, flat surface makes it easier to turn the rounds, but a standard frying pan is fine. Cook in batches without crowding so the roti can make good contact with the pan and brown evenly.

Can I make the recipe without butter?
Yes. Replace the 2 tablespoons (28 g) of butter in the dough with the same amount of melted coconut oil or neutral oil, and use oil to grease the skillet. The result will still be tender, though it will not have the buttery flavor. You can also omit the fat from the dough, but expect a slightly less rich, firmer roti.

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