Pol Roti

Pol roti

Pol Roti, or coconut flatbread 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, and wheat flour with Finger millet flour can all be used. I tried it 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 flavor.

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 about 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…

Pol Roti
Pol roti is a dish that can be made quickly as an evening snack.
Prep Time10 minutes
Cook Time10 minutes
Resting time30 minutes
Total Time50 minutes
Course: Breakfast
Cuisine: Srilankan
Servings: 5 rotis
Author: Hema Magesh
  • 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. 
    Pol roti preparation steps 3&4
  • 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.
    Pol roti preparation steps 7&8
  • 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.
    Pol roti preparation steps 9
  • Serve with Lunumiris, Pol sambol or sonme spicy veg or non-veg gravy.

Hema’s P.S

  • 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.


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2 Responses

  1. Magesh says:

    Even it was nice to have it as an evening snack. A good tasty variant of chapati.

  2. Kanchana says:

    The quickest and tastiest breakfast / supper and our all-time favourite! Tastes great with seeni sambol too!!

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