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Pol roti

Pol Roti

Course Breakfast
Cuisine Srilankan
Prep Time 10 minutes
Cook Time 10 minutes
Resting time 30 minutes
Total Time 50 minutes
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.