Pol Roti, or coconut flat bread is a very popular breakfast food in Srilanka. It is usually made with all purpose flour, to which coconut is added and made into a dough. Thick, round chapatis are rolled out and cooked in a skillet.
Though plain flour is predominantly used, wheat flour, rice flour, wheat flour with Finger millet flour can all be used. I tried out with our usual wholewheat atta/flour, and it came out really well. It looked like a thicker version of our chapati, but was so soft and delicious with a good amount of coconut flavour.
It puffed up really well, though I am not sure if it has to puff up 😀 , as none of the recipes that I came across said so. I could separate the roti into two layers like the arabic pita bread. So next time planning to do a fusion version replacing the pita bread with this one, in Arabic cuisine 🙂 .
Coz of the coconut in this recipe, it seemed to us like the unsweetened version of our coconut poli. You can even add sliced onions and chillies for a spicy roti. But I am sticking with the plain version. This is usually served with lunumiris, which is a spicy onion + red chilly combo chutney, or with pol sambol. It can also be served with some spicy chicken curry.
Some people prefer to let the dough rest for a few hours. That is, if they plan to make it for dinner, they’ll make the dough in the morning, and rest it on the countertop. But I preferred this instant version, as I was not very confident of keeping the dough out with the coconut added.
This is my version of Pol roti. Try it and it’ll become a welcome addition to your menu.
Now to the recipe…
- 1 cup(125g) whole wheat flour(atta)
- 1/2 cup(40g) fresh grated coconut
- 1 tsp oil
- 1/8+1/2 tsp salt
- 1 tbsp lukewarm water
- normal water (as needed)
- oil as needed for drizzling (optional)
- With the half cup of grated coconut add 1/8 th tsp of salt and 1 tsp of oil and mix well. Then add 1 tbsp of luke warm water and mix well sqeezing the coconut. If you have frozen coconuts thaw it and add hot water instead.
- To this add the flour, and the remaining salt. Mix well till it ressembles bread crumbs.
- Then add water as needed to make a smooth dough. I needed around 1/3 rd cup .Rest for half an hour covering with a wet cloth.
- Divide the dough into even sized balls, and flatten it out to thick circles, using a rolling pin. Dust with flour if its sticky. If you want perfect round shapes cut out round shapes from the rolled out dough using a round lid or round cutter. I preferred to keep it as is.
- Heat up a skillet and transfer the rolled out dough onto it. Flip and cook till you see golden specks on both sides. I drizzled the roti with oil, though in Srilanka they don't use oil.
- Serve with Lunumiris, Pol sambol or sonme spicy veg or non-veg gravy.
- Instead of water, you can use coconut milk too, to make the dough.
- Oil is generally not used, though I have added. You may prefer to omit.
- The roti could be had plain, though with a spicy curry it is delish.
- Avoiding plain flour and using wheat flour makes this really healthy. You can replace with rice flour if you are looking for gluten free.